Grandma's Old Fashioned Egg Noodle Recipe (2024)

• 4 cups all-purpose flour, 00 flour or use a blend of both ( you will need more for keeping the pasta from sticking and if rolling by hand and not using the sheeter machine)
• 6 eggs, well beaten
• 2 tablespoon extra virgin olive oil
• 1 tablespoon water
• 1 teaspoon salt

1. Add the flour to a pasta board and make a well in the center of the flour (or use a deep baking pan).
2. In the center add the eggs to the well with olive oil and salt.
3. Beat eggs in the center using a fork.
4. Using a fork or scraper blend the egg mixture into the flour.
5. With your hands, mix flours and liquids together and knead until you have a ball of dough.
6. Add cold water to moisten the dough, if too dry.
7. The dough should be firm, not sticky.
8. Add more flour if it's sticky a little at a time.
9. Make the dough into the shape of tennis ball size and wrap individually, this will be easier to roll out when ready. I find that smaller portions are easier to cut and manage.
10. Cover with plastic wrap and allow pasta dough balls to rest 45 minutes to an hour.
11. This will help the dough while stretching and rolling it out to make it easier.
12. To roll: Use one small ball of dough at a time.
13. Keep the rest of the dough covered until ready to roll.
14. For hand-cut:
15. Roll out on a lightly floured surface, first in one direction, then in the other to form a rectangle.
16. When the sheet is almost translucent, it is ready to be cut.
17. To cut: Dust the sheets with flour to prevent any sticking.
18. Use only one sheet at a time, keeping the others covered. Roll the dusted sheet loosely from the edge like a jelly roll.
19. With a sharp knife cut the roll into thin slices, (1/8 inch for angel hairstyle or 1/4 inch for fettuccine).
20. Unroll each noodle carefully, and place it flat on a dishtowel or on the back of a high back chair.
21. Hang on a pasta rack until ready to cook.
22. Boil in salted water till they float to the top do not overcook usually 4 to 7 minutes depending on the thickness.
23. Test them in your favorite sauce before removing them from the boiling water.
24. Drain and use your favorite sauce on top.
25. Great with bolognese.
26. These will freeze great on a cookie sheet and then bag them.
27. Freeze up to 3 months.
28. For using a sheeter machine:
29. feed a small amount of dough through the wide end to make a long sheet (I put it through 5 times) then choose the width to cut the sheets.
30. Refer to the instructions guide every machine is different.
31. Add the to a cookie sheet or hang them with flour until ready to cook.
32. For Two People Recipe:
33. Use the same method as the above instructions for cutting.
34. For dough:
35. 2/3 cup all-purpose flour
36. 2 tablespoons of oil
37. 1 teaspoon of water if needed
38. 2 eggs
39. 1/2 teaspoon salt
40. Mix all the dough ingredients together starting with the eggs and flour.
41. We need to make a well in the middle of the flour and drop in the eggs in the center.
42. Combine it all together with the flour using your hands. Add the oil.
43. Use the water if the dough is too dry. Knead for about 5-10 minutes.
44. Then we wrap it in cloth and let it sit for an hour. This will help the dough when stretching.
45. Roll, cut, and hang till ready to cook.
46. Proceed as above instructions.
47. Boil in salted water and stir and keep the noodles separated.
48. They are cooked when they float to the top, drain, and serve with your favorites sauce
49. This recipe can be used with any sheeter or extruder machine or cut by hand.

Step by Step

1. Prep:measure the flour, salt, place on a pasta board in a mound
2. Make a well:add the eggs into the flour making a well beat with a fork. Once it’s blended evenly, start adding flour from around the inside of the well, still using the fork, until it begins to look shaggy. Shape the dough into a ball. Remove the dough from the board and set it aside. Clean the pasta board down using a pasta scraping tool to remove any dried dough
3. Knead:On a lightly floured pasta board, knead the dough for 7 to 10 minutes until it’s a smooth ball. The texture should be soft dough velvety to the touch, and elastic
4. Rest:Cover the pasta dough with plastic wrap and rest for 30 minutes or store wrapped in the refrigerator for up to 1 day
5. Tip:Every machine is completely different by size I used number 3 for thickness and put the dough through 5 times before cutting please refer to your instruction guide.