If you can gain access to a pasta maker, it would make kneading and cutting of dough much easier.


  • 2 1/4 to 2 1/2 cups all-purpose flour
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon olive oil or salad oil
  • 1 teaspoon salt


About 3 1/2 hours ahead or day ahead: In large bowl, combine 1 cup flour,1/3 cup water and remaining ingredients. With mixer at slow speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. With wooden spoon, stir in enough of remaining flour to make a soft dough. Turn out onto floured surface and knead until smooth and elastic. about 10 minutes. Wrap in wax paper and let stand 30 minutes.

Cut dough in half. On floured surface, with floured rolling pin, roll half of dough into a 20 x 14 inch rectangle. Fold in half crosswise, then in half again; cut into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch for wide noodles. Open strips and place in a single layer on clean cloth towels to dry. Repeat with remaining dough. Let noodles dry at least 2 hours before cooking. (Makes 1 pound)

About 20 minutes before serving: In large kettle over high heat, heat to boiling 3 quarts water and 9 chicken or beef bouillon cubes or broth envelopes, or 1 tablespoon salt and 1 tablespoon butter or margarine. Break noodles into smaller lengths, if desired. Add to kettle and heat to boiling. Cook 12 to 15 minutes until tender; drain in colander. Serve with more butter, if you like.

Noodles Plus: Toss hot cooked noodles with poppy or toasted sesame seeds, or grated American cheese or buttered bread crumbs.

6 servings

Print this recipe

Submitted 6/13/05.
Source: The Good Housekeeping Cookbook
Submitted By: Joy Bowers
Homemade Egg Noodles