TOTAL TIME: Prep: 45 min. Cook: 5 min.
MAKES: 5 servings


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1 egg
  • 1/3 cup water
  • 1 tablespoon olive oil
  • 6 cups chicken broth

Nutritional Facts

3/4 cup: 245 calories, 6g fat (1g saturated fat), 128mg cholesterol, 287mg sodium, 38g carbohydrate (1g sugars, 1g fiber), 8g protein .


  1. In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough.
  2. Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain. Yield: 5 servings.
Originally published as Grandma's Egg Noodles in Reminisce January/February 2006, p 48

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lyannes 149487
Reviewed Nov. 12, 2014

"I made these to add to chicken noodle soup. I rolled them out slightly thinner, and my family loved them!"

CrashDogsMom 67767
Reviewed Nov. 28, 2012

"These were very tasty and reminded me of my grandma's noodles. Surprisingly easy and straightforward- and well worth the trouble!"

Telfeyan 159697
Reviewed Dec. 13, 2009

"This is a very good and easy recipe to make. I would add a little more salt to taste. The dough seems drier than other recipes, but you don't have to let the noodles "set" and dry before cooking them which is a time saver. The use of the olive oil helps the flavor. I will make the noodles this way again."

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