It's chilly outside and I'm all about the soups! One of my favorites is chicken noodle soup, with homemade noodles.

The art of making noodles has pretty much disappeared in our convenience driven world. Don't get me wrong - I buy noodles. In fact, the only time I make noodles is when I make chicken noodle soup. Because there's something special about a warm bowl of chicken soup with noodles made from scratch.... I just can't bring myself to make chicken soup without them.

How to Make Homemade Noodles from Scratch

Guess what? Making noodles is not hard! You don't need fancy equipment. {although it would be awesome to have} You don't need any special culinary skills. You only need 3 ingredients and some time.

This recipe was handed down from my grandma to my mom to me. I'm going to share the noodle part of the recipe today and the chicken soup part of the recipe later this week. I've shared many of my grandma's recipes on the blog. One Bowl Brownies, Soft and Chewy Sugar Cookies and Corn Chowder are just a few that I make often.

Making Noodles from Scratch

I'm going to walk you through it step-by-step. I make a very large batch, but you can cut the recipe in half or even thirds, if you are feeding just a few people.

Begin with 6 eggs and 1 1/2 t. salt.

Whisk until combined.

Add 3 1/4 - 4 1/2 c. flour.  Use a wooden spoon to stir in the flour. I add about a cup at a time, and continue adding until dough is VERY stiff, and there is no possible way to add more flour.

Dust the counter with flour and then knead the dough.

As you are kneading, continue to add more flour so that there are no sticky spots.

We will be rolling it out next, so make sure a wide area of the counter is sprinkled with flour.

Roll it out as thin as you possibly can. You will have to be patient. The dough doesn't want to stretch, and you will have to work with it for a while.
 If you are having trouble, get it as thin as you can. Then let it rest for a few minutes, before rolling more.

Once rolled out, it needs to dry out. I lay out some wire racks and place the dough on top. The longer it dries out the better. The minimum time is 1 hour. But I find better results with leaving it out several hours.  I generally make the dough mid morning or right after lunch, then let it dry until dinner time.

Even though the dough is raised off the counter, the bottom does not dry out as well as the top. So I flip it over once or twice throughout the day to let the opposite side air out as well.

When it's time to use the noodles, they will need to be cut. I cut them in thin strips with a pizza cutter.

I try to cut them evenly, but the beauty of homemade noodles is that they are imperfect.

Once cut, place them in the boiling soup. Cook for 15-20 minutes in the soup.

Don't forget to PIN IT!

Homemade Noodles

Servings: 12

Author: Rachel Nielsen

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

There's something special about a warm bowl of chicken soup with noodles made from scratch...

Ingredients

• 6 eggs
• 1 1/2 t. salt
• 3 1/4 - 4 1/2 c. flour

Instructions

1. Whisk the eggs and salt.
2. Add flour 1 cup at a time, until dough is VERY thick.
3. Knead on a floured surface, adding more flour until there are no sticky spots.
4. Roll out very thin.
5. Let dry at least an hour, or up to 8 hours. I lay them out on wire racks.
6. Cut into strips.
7. Add to boiling soup (or water) and cook 15-20 minutes.

Notes:

This recipe makes a LOT. Feel free to half the recipe if you don't need as much.

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