Homemade noodles for soup

    25 min

    I learned to cook many things from my gran. However, she taught by handfuls of this and pinches of that! This is my attempt at her recipe for delicious noodles. I use them in Asian-style soups or broths.

    64 people made this

    Serves: 4 

    • 250g (9 oz) plain flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
    • 4 egg yolks

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
    2. Press into a ball and cut in quarters. Roll out on floured surface; cut to desired width and length. Lay on linen cloth or wooden surface to dry.
    3. Add to stock such as chicken or turkey and cook until done.

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    Reviews in English (57)


    This was the first time I made pasta from scratch and this recipe was very easy to follow. The pasta was yummy and perfect for the ramen lunches I have grown fond of. It makes quite a bit of pasta, so make sure you have space to dry it. As an added bonus it makes use of egg yolks left over from egg white omelettes! I did find I needed to add water to bind the dough as my egg yolks were not enough. I did let my dough rest as well for about 15 minutes after kneading as I have read this is important. Thank you for this recipe, it was easy to follow and turned out great!  -  06 Mar 2014


    In my home section of Indiana, homemade egg noodles are about as common as fresh-baked bread! Noodle dinners are popular community events and there is some small amount of competition as to who's are best. The recipe passed down to me through at least 4 generations can be found in "Betty Crocker's Cookbook". My family has slightly altered that recipe by using half-and-half in place of water, which creates a richer-tasting noodle. If the dough is dry and crumbly before rolling, adding egg yolks or more half-and-half will easily fix the problem. We often fix them with beef or chicken for a family dinner, and Thanksgiving without noodles in turkey broth would be unthinkable! Also, if you are a real Hoosier, you eat your noodles on top of mashed potatoes!  -  19 Nov 2004  (Review from Allrecipes US | Canada)


    This was the first time I ever made homemade noodles, and I had so much fun! Instead of mixing the ingredients by hand, I used a food processor. I processed the flour, salt, and egg yolks (omitted the baking powder) until mixture formed fine crumbs. Then with the processor running, I slowly added about 1/3 cup of water through the feed tube just until the dough forms a ball. (Without the water, the dough was too dry and would not form into a ball.) I let the dough ball rest for 10 minutes before dividing it into quarters and proceeding with recipe. After rolling, I let the four sheets of 12" square dough rest uncovered for 20 minutes. Then I loosely rolled up dough jelly-roll style and cut into 1/4" wide strips. Lastly, I let the strips dry on cooling racks for a couple of hours. The noodles are then cooked in canned chicken broth for about 2 to 3 minutes with baby bok choy, Vietnamese beef balls and sliced fish cakes. What a delicious meal!  -  30 Jul 2002  (Review from Allrecipes US | Canada)