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Egg Noodles


1 egg
1 cup white or wheat flour may also be used
dash of salt
onion powder, optional
garlic powder, optional
italian seasionings, optional


If you want old fashioned egg noodles just use the first three ingredients. Mix everything together, you may add a little milk or water, if the dough is too stiff.

The dough should form a ball and pull away from the sides of the bowl.

Roll out fairly thin, or a little fatter if you like a fatish noodle.

When it is to the thickness you desire, remembering they get a little fatter in the boiling
water, roll them up to look like a log.

Take a piece of thread slide it under the log, cross over the top and pull tight. If you
prefer you can use a sharp knife.

Cut noodles between 1/4 and 1/2 inch wide.

Take these pinwheel looking things of noodle dough to the drying area.

Unwind them and lay them in an orderly fashion to dry.

When dry, use like any other noodle.

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