Grandma's Touch: Weekly Homemade Egg Noodles
Tender, chewy homemade egg noodles, perfect for soaking up flavorful sauces.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
There's a certain comfort that comes from a bowl of homemade noodles, a feeling deeply rooted in tradition and family. My grandmother, a woman of few words but boundless love, made these noodles every Sunday. She believed that simple ingredients, when treated with care and patience, could create something truly extraordinary. This recipe isn't just about making noodles; it's about connecting to that heritage, slowing down, and savoring the process.
- •Unmatched Texture - The slight chewiness and delicate softness are impossible to replicate with store-bought noodles.
- •Pure Egg Flavor - The rich, eggy taste shines through, complementing both savory and sweet dishes.
- •Surprisingly Simple - Despite the 'homemade' label, the recipe is straightforward and requires minimal ingredients.
- •Deeply Satisfying - The process of kneading and rolling the dough is therapeutic and rewarding.
- •Versatile Foundation - These noodles can be the star of soups, casseroles, or simply tossed with butter and herbs.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 3 cups All-purpose flour (plus more for dusting)
- 3 Large eggs (lightly beaten)
- 1 teaspoon Salt
- 2-4 tablespoons Water (adjust as needed)
Step-by-Step Instructions
- 1
In a large bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the dough, which is crucial for flavor and gluten development.
~2 min
- 2
Create a well in the center of the flour mixture and pour in the beaten eggs. The well helps to contain the liquid and allows for a more gradual incorporation of the wet and dry ingredients.
~1 min
- 3
Using a fork, gradually incorporate the flour into the eggs, starting from the center and working your way outwards. This prevents the flour from flying everywhere and ensures a smoother dough.
~3 min
- 4
Once the dough starts to come together, add water, one tablespoon at a time, until a shaggy dough forms. The amount of water needed will vary depending on the humidity and the type of flour used. Be patient and add only enough to bind the dough.
~2 min
Tip: Don't over-hydrate the dough - 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Kneading develops the gluten, which gives the noodles their signature chewiness. The dough should be firm but pliable.
~8 min
- 6
Form the dough into a ball, wrap tightly in plastic wrap, and let it rest for at least 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out. This is a crucial step for tender noodles.
0 - 7
After resting, divide the dough in half. This makes it easier to manage and roll out the dough thinly.
~1 min
- 8
On a lightly floured surface, roll out one half of the dough as thinly as possible, about 1/16 inch thick. The thinner the dough, the more delicate the noodles will be. Aim for a uniform thickness for even cooking.
~5 min
Tip: Keep the surface lightly floured to prevent sticking - 9
Let the rolled-out dough sit for 10-15 minutes to dry slightly. This makes it easier to cut and prevents the noodles from sticking together.
~12 min
- 10
Lightly flour the dough again. Fold the dough over itself several times, like a letter. Using a sharp knife or pizza cutter, cut the dough into desired width. Thinner noodles will cook faster.
~3 min
- 11
Unfold the noodles and toss them gently with flour to prevent sticking. You can use the noodles immediately or dry them for later use.
~1 min
- 12
To cook, bring a large pot of salted water to a boil. Add the noodles and cook for 2-4 minutes, or until they float to the surface and are tender. Fresh noodles cook very quickly, so watch them carefully to avoid overcooking.
~4 min
How Do I Know It's Ready?
Noodles are done when they float to the surface and are tender but still slightly firm to the bite (al dente).
Frequently Asked Questions
Yes, you can freeze the noodles. Toss them with flour to prevent sticking, then arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen.
Final Thoughts
I hope you enjoy making this Grandma's Touch: Weekly Homemade Egg Noodles as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!