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 User ID: 8090813 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 User ID: 6536917 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 User ID: 2421438 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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