Homemade Egg Noodles

The classic chicken noodle soup would be nothing but broth were it not for homemade noodles. These tender ribbons are the stuff of comfort and form the main ingredient to Homemade Chicken Noodle Soup. They need a few hours to dry before adding to soup, so plan accordingly.

Makes 1 serving


  • 2 cups all-purpose flour, divided
  • ½ tsp salt
  • 3 egg yolks
  • ½ cup water
  • 1 tsp olive oil


In a large bowl stir together 1¾ cups flour and salt. Pour onto a clean work surface and make a deep well in the center with your fist.

In a small bowl whisk together egg yolks, water and olive oil. Add all at once to the well in center of flour mixture. Gradually mix the egg mixture into the flour mixture, using your hands to form a firm dough. Use remaining ¼ cup flour as needed to dust the work surface while kneading the dough until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest for 10 minutes.

On a lightly floured surface form dough into a rectangle about ¼ inch thick. Using a sharp knife, cut ¼-inch-wide noodles. Let noodles dry on floured work surface up to 2 hours before adding to Homemade Chicken Noodle Soup (see below) or other recipes.

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