Grandma’s homemade egg noodles

I may be feeling nostalgic or just have too many eggs in the fridge from the holiday, but I decided to make some noodles.  Not just any noodles, but those delicious, thick homemade egg noodles just like my grandma used to make.  I remember helping her to make them and carefully rolling them out and cutting them to dry.  She saved the styrofoam trays from meat purchases and cleaned them to use to package them up and freeze them for later.  My favorite way to eat them was with roast beef, mashed potatoes and a lovely helping egg noodle beef gravy over the top.  Here is the recipe and directions for my Grandma’s homemade egg noodles:

Grandma’s Homemade Egg Noodles

what you will need:

• 4 eggs
• 1 tsp salt
• 1 T water
• 2 C flour, plus more for working the dough

what you will need to do:

Note: This recipe makes about a 1 quart size bag of dried noodles.

1. Crack 4 eggs.
2. Beat them with a whisk until they are fluffy.
3. Stir in the salt and water.
4. Mix in the flour with a fork and stir together to form a ball.
5. Dump out onto a cutting board or pastry cloth.  Use flour generously so it does not stick.  Knead in additional flour until it forms a nice ball of dough that is not sticky.
6. Divide into fourths.  Cover the dough you are not working with.
7. Take one fourth of the dough and roll out flat to about 1/8th of an inch.  Use flour to roll and flip to make sure it does not stick.
8. Once you have it rolled out nice and thin, it is time to cut the noodles.I happen to have a noodle cutter that my mother in law found and gave to me, it makes very nice thin noodles.

   I like thin noodles for chicken.  But I like wider noodles for beef gravy.  For those, I used a pizza cutter and just eyeballed the size.

9. Once you cut the noodles, carefully lay them out on wax paper to dry.  I used a spatula to transport them to the wax paper.I actually made two batches, here is what they all look like.

10.  After a couple of hours, I pull them apart and flip them over.  Then I let them dry overnight.
11. They are ready to cook.  If I am not using all of them right away, I package them up to put in the freezer to use later.  Then I have yummy homemade noodles whenever I need them.

Did your grandma make egg noodles?  How did she fix them?  What was your favorite homemade noodle dish?

(The post Grandma’s homemade egg noodles first appeared on The Good Weekly.)