Nothing says “I love you”, like homemade noodles from scratch. If you’ve ever had homemade noodles in chicken noodle soup or minestrone soup, you know, they are worlds apart from the stuff at the store.  When my mom used to make soup, my siblings and I would always ask, “with homemade noodles?”  My mom was a pro and could whip these up in no time, so her answer was usually “yes”. (insert smiling children and applause here) With a little practice they become really easy to make so if it’s not quite right the first time, keep trying.  Making your own ingredients saves money and gives tons of extra flavor. It is a skill worth perfecting.


Mom’s Homemade Egg Noodles

  • 1 cup flour, plus about 1/2 cup more
  • 1/2 tsp garlic salt
  • 1/4 tsp white pepper
  • 2 eggs lightly whisked


Whisk dry ingredients in a large bowl.  Add eggs and mix with a fork until you have a solid mass.

Slowly knead more flour into the dough.  I do this inside the bowl to make less clean up.  You have to go by the way it feels for the amount of flour to knead into the dough at this point.  It should be only slightly sticky and fairly smooth.  If you add too much flour you will get tough noodles that are impossible to roll out.  Too little four will mean really sticky dough that is impossible to peel up after you roll it out.  Trial and error is your friend.


Roll out the dough on a lightly floured surface.  You’ll need to continually lightly flour the dough, flip it over, roll some more, flour again, and repeat until the dough is about 1/8 inch thick. If you like a thicker or thinner noodle, go for it.


Slice it into thin rows and cut them to the length you want your noodles with a pizza cutter.


Toss them a bit and allow them to dry for about 15-20 minutes.  They’re ready to use.


Add them right to your soup and boil for about 10 minutes.  You can also boil them in water for other uses. Definitely try these in Chicken Noodle Soup or Minestrone Soup.