Oodles of Noodles Recipe
Oodles of Noodles Recipe photo by Taste of Home
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Oodles of Noodles Recipe

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My mom made the most delicious noodles using our own farm-fresh eggs. She rolled out the dough paper-thin on our big dining room table.—Karen Ann Bland, Gove, Kansas
TOTAL TIME: Prep: 50 min. + standing Cook: 15 min.
MAKES:9 servings
TOTAL TIME: Prep: 50 min. + standing Cook: 15 min.
MAKES: 9 servings


  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 6 eggs, beaten

Nutritional Facts

3/4 cup: 212 calories, 4g fat (1g saturated fat), 141mg cholesterol, 244mg sodium, 35g carbohydrate (1g sugars, 1g fiber), 9g protein.


  1. In a small bowl, combine 3-1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary.
  2. Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4-in.-thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking.
  3. To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook for 9-12 minutes or until tender. Drain. Yield: 9 servings.
Editor’s Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.
Originally published as Oodles of Noodles in Taste of Home

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hessiljodi User ID: 5402515 115341
Reviewed Nov. 3, 2011

"I really enjoyed making these noodles with my family... We all really loved them :0)"

marybones10 User ID: 699672 183281
Reviewed Nov. 18, 2009

"I have made noodles for 34 years and I think my receipe is better, plus I cook noodles in chicken broth for more flavor, not water"

Ladysmith94 User ID: 4403926 101175
Reviewed Sep. 11, 2009

"This is the same basic recipe I use, but I cook the noodles in chicken broth. My mother added them to her beef vegetable soup,letting them cook in the broth. This was my favorite meal when I was growing up."

palogsdon User ID: 4093811 166069
Reviewed Apr. 19, 2009

"My mother used this same recipe when I was a girl. I am 60 yrs old and it is still a favorite in our house hold. Have now taught my granddaughter. Wonderful noodles."

Grammy5 User ID: 994532 183280
Reviewed Apr. 11, 2009

"I am on a restricted diet and wondered if egg beaters could be used in this recipe."

gr8debster User ID: 3001569 184770
Reviewed Apr. 3, 2009

"I'd love to see the recipe mentioned in the magazine - for the noodles with ham & peas?


bigmo9193 User ID: 1280561 186556
Reviewed Apr. 2, 2009

"My ambitious 15 yr old daughter made these and they turned out delicious. I made the chicken with Garlic Sauce recipe from QC 2007 pg 246 for the topper to the noodles. My entire family loved it!"

pielady3 User ID: 3014317 117723
Reviewed Mar. 31, 2009

"the receipe above calls for 6 eggs, in the magazine, it tells about her separating the yolks from the whites, I don't understand the difference"

dnvrbronco User ID: 2805481 101169
Reviewed Mar. 26, 2009

"I want the ham and beans with noodles that Karen talks about in the article. Why no recipe?"

julmoore User ID: 2616990 125969
Reviewed Mar. 19, 2009

"I freeze mine on a cookie sheet and then put them down in a gallon bag. Can get out how many I will need, don't thaw them out, straight into the boiling broth, or water.


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