Homemade noodles are SO easy to make. They are much better than any store bought kind! You control the ingredients that goes into making them. Made with no preservatives to extend shelf life and less salt than what you find at your supermarket.

My mother taught me how to make these as her mother had taught her. This recipe has been passed down through the generations and I hope my daughter and her daughter practice the same method of cooking…from scratch. My mother even handed down to me her noodle cutter that my father had made from her. Nothing fancy but it is the best noodle cutter I have ever seen! My father is a tool maker so this handy gadget was easy for him to tool. I also use a pizza slicer to cut shorter noodles. Shorter noodles are easier to eat with a spoon I found.

Note: A large flat surface will be needed and prepared (cleaned/sanitized) in order to roll these homemade noodles out with a rolling pin. I have a huge countertop in my kitchen and this allows me to make a double batch. Allowing them to dry is the key. Leave them lay for at least 2 hours before boiling for the best plumpness and texture.

I also find to helps to wear a full apron. I seem somehow to get flour all over the front of me! You also don’t want to have long sleeves dragging in the flour as you roll and cut them into their proper sizes.

Recipe For Homemade Noodles

Yields 2 cups

INGREDIENTS

1 beaten egg

1/2 tsp salt

2 T milk

1 cup flour + enough to roll them out on

boiling salt water

DIRECTIONS

1. Combine the beaten egg, 1/2 tsp salt and 2 T of milk.
2. Add 1 cup sifted flour or enough to make stiff dough.
3. Roll very thin on floured surface with a rolling pin.
4. Let stand 20 minutes then cut with a knife or I use a pizza cutter to desired width of a noodle.
5. Let dry for at least 2 hours for best homemade noodles.
6. Boil in salted boiling water.

I then mix up a packet of gravy mix and a slow cooked roast and…
VOILA…Homemade Beef and Noodles!!!

World’s Best Homemade Noodles with Gerry Barrett