Homemade Egg Noodles

Every single year, my mom would welcome me home from the first day of school with the smell of her chicken and dumplings simmering away on the stove. There will never be a meal that I associate more with comfort food than that. A homemade dinner that made all the uncertainty of a new year, crumble away the moment I stepped into that kitchen. And even now, many years removed from first days of school, I always feel the need to make these Homemade Egg Noodles and chicken and dumplings to signify the end of summer and the start of my favorite time of year.

My mom has been making these noodles for as long as I remember. One of those recipes found in every Midwesterner’s favorite church cookbook from decades past.

It’s simple. Easy. Little fuss.

My favorite kind of recipe.

To make this recipe start by whisking together two cups of flour with a teaspoon of salt.

You can mix in a large bowl, or if you are brave, combine the ingredients directly on the countertop.

Create a well in the center of the flour and crack in a couple eggs.

Using a fork or spatula, break up the eggs and stir them into the flour.

Add just enough water to the dough that when stirred and pressed together the dough forms a stiff ball.

Press and roll the dough out onto a generously floured surface.

I like my noodles on the ‘chunky’ side, so I usually keep the dough somewhat on the thicker side, especially if making for chicken and dumplings. If using in a soup, roll out thinner.

Note- I usually generously flour the top of the dough as well in order to prevent the rolling pin from sticking to the surface of the noodles.

Cover the noodles with a light kitchen towel and let dry slightly on the counter for awhile. I’ve done anywhere from one hour or all day. Whatever works best into your cooking schedule.

When you are ready to add to a soup or other meal, cut the noodles into desired size. I love using a small pizza wheel or pastry cutter for this job, but you can also use a knife to make the cuts.

With the soup or broth simmering, gently transfer the noodles to the pot. I use a large spatula or bench scraper for this job. Using it to scrape under the noodles and lift them to the simmering liquid.

The cook time will depend on both thickness and size of noodles, but usually 10-15 minutes will result in tender, chunky, perfectly cooked noodles.

Delicious in all your favorite comfort food meals.