Homemade Egg Noodles

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups sifted all-purpose flour
  • 4 eggs
  • 1 tablespoon salt


  1. Place flour in a bowl, add eggs, and mix with the hands until the dough can be gathered into a rough ball.

  2. Turn out on a smooth surface and knead until all crumbly particles have been incorporated. The dough should be very stiff. If necessary, work a little additional flour into the mixture.

  3. Knead the dough and divide it into thirds. Press each into a flat rectangle. Put one third at a time through the roller of a noodle cutter. Repeat several times, proceeding from the widest to the lowest opening. Adjust the size of the opening by turning the wheel designed for the purpose. It may be necessary to put the dough through one of the larger openings several times to get a smooth consistency. When the dough is satin smooth and has been put through the smallest opening, put it through the noodle-cutting blades. Hang the noodle strands on strings or clotheslines to dry briefly before cooking.

  4. To cook, bring three quarts water to a boil and add one tablespoon salt. When it is boiling vigorously, add the noodles and cook, stirring occasionally, for four to six minutes, until the noodles are tender.

  5. Drain quickly, turn into a heated ovenproof platter, and dress with any sauce desired.

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