Egg Noodles

Egg Noodles
Egg Noodles


4 (80%) 32 votes

Homemade pasta is very inexpensive and egg noodles are probably the easiest, most forgiving 1st time pasta recipe a beginner can make! They can be easily altered with various spices and seasoning blends to make any meal tasty on a very meager budget. Here’s how to make them without a pasta roller. . .

Before we begin, I wanted to make a note about the ingredients. This recipe calls for all purpose flour, mainly because it’s cheaper than almost any other type of flour, it’s readily available to nearly everyone (everywhere!), and its easy to work with. Of course you could use Semolina Flour or Whole wheat flour (add an extra TBS of milk) but if you just want basic, delicious buttery egg noodles, all purpose flour will work just fine.
This recipe also calls for milk- you can use powdered/instant dry milk in place of the milk if you’d prefer. Either reconstitute it first or mix the dry milk in with the flour. I recommend reconstituting it first, it will blend better.

You’ll Need:
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk (or 2 Tbs Instant Dry Milk + 1/2 c. Water)
1 tablespoon butter

I prefer to make pasta on a wooden cutting board, but this particular recipe starts out messy if you use that method, so for the sake of easy cleanup, we’re using a medium size bowl instead.

Combine the flour and salt in the bowl, make a well in the center and add the beaten eggs, milk and butter (melted or not, it doesn’t matter). Mix the dough until it forms a ball and knead it gently until smooth, about 5 minutes. Cover it with plastic wrap and let it rest for 10-15 minutes.

This is a great time to get your water boiling, don’t forget to add a pinch of salt to the water.

Alternatively you can use a Pasta Rollerfor this next step. Lightly flour a hard surface (counter-top, large smooth cutting board, pastry board, etc) and roll the pasta out to 1/8th – 1/4″ thickness. Using a pizza cutter, cut into long, thin strips to form noodles.

Allow to air dry before cooking. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

GB101-Nest-EggGroceryBudget101 Price Breakdown:
2 1/2 cups all-purpose flour (5lb bag $1.65/ 20 cups = .08¢ per cup) = 20¢ for this recipe
1 pinch salt – negligible
2 eggs, beaten {free for us} ($1.09 average in the US = 09¢ per egg) = 18¢ for this recipe
1/2 cup milk – (gallon of milk = $3.28/16 cups in a gallon) = 10¢ per 1/2 c for this recipe
1 tablespoon butter (1 pound Real butter, bought on sale during the sales cycles $1.98/ 32 Tbs)= 06¢ per Tbs for this recipe

Total spent to make Pasta for 4-6 People $0.54
, that’s 13.5¢ per Serving

Tips & Seasonings:

If you don’t have a pasta machine, which is quite helpful, the dough can be rolled by hand. We do recommend having a set of rolling pin spacers to help get the right thickness for your pasta throughout. Pasta “Plumps” when it cooks, doubling or tripling in thickness, which can result in a very thick noodle if it’s not rolled thinly enough.

Seasoning Ideas: Each of the dry seasonings should be mixed with the flour and salt, prior to adding the wet ingredients.

  • Add 1 1/2 teaspoons of Pizza Seasoning to Make Pizza Egg Noodles, serve with Marinara sauce over the top
  • Add 1 1/2 tsp Bay Seasoning, serve with a Shrimp Sauce and Sauteed Shrimp over the top
  • Add 1 tsp Freshly Cracked Black Pepper & 1/2 tsp crushed Rosemary , serve with butter & garlic sauce
  • Add 1 tsp cinnamon + 1/4 tsp cloves, serve with sauteed apples over the top and Grilled Pork

What are your favorite flavor ideas?

© Can Stock Photo Inc. / gandolfocannatella


About GB101 720 Articles
Filled with an insatiable wanderlust to see the world, I've dedicated most of my life to saving money where I can so I can afford to see and do the things I want. I dug our family out of debt by reducing our grocery expense to less than $300 a month. You can too!


    • I use a fork to make an “angel hair” type macaroni…………..and u get 4 strands in one cut!!

      hello im new to this

  1. I get together with my neighbors and we make noodles in bulk and about six angel food cakes. Normal yield seems to be roughly 26 lbs.

    22-30 lbs of flour
    15 dozen eggs separated. (4 whites, 5th egg includes yolk)
    Vegetable oil as needed

    An Amish guy roughly a mile away from me has a commercial Hobart mixer. He mixes the dough for us and we bring him one of the angel food cakes we make from the whites. We normally have five women, seven children of various ages, six tables covered with cotton sheets, three hand cranked noodle makers, and four angel food cake pans.

    The dough is rolled into several large 3-inch logs. We slice 1-inch pieces off flatten a bit with the palm of our hands and put them through the hand-cranked noodle makers. First time through is on the thickest setting and produces a wide ribbon. We fold the noodles and run them through again two settings thinner.

    This is when the kids start helping. They roll up their sleeves, we drape several noodles on their arms and they run them to one of the older kids, who lays the large ribbons of dough out to dry a bit before we run them through the final time. During the time they are drying we clear the table. Some of us get the angel food cakes mixed and baking while others work on lunch.

    If the men are around there can be 16 or more for lunch depending on who happens to drop by.

    After lunch, the noodles are usually ready for the final cutting. They should feel similar to fruit leather. Using a pairing knife, they are cut into four or five-inch sections then run through the noodle maker on angel hair setting. We do thinner noodles because they dry faster.

    Cookie sheets are placed to receive the noodles and kids start running the fresh noodles to the tables. Everyone takes home an angel food cake and two or three days later the completely dried noodles are weighed and bagged for everyone.

    Normally this takes from 9 am until 1 pm.

    • Oh, I forgot. If we store the noodles for any length of time a bunch of black pepper is added to keep insects at bay.

      Normally they are served with browned butter and salt & pepper.`

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