You guys, we LOVE pasta. It’s so yummy & filling. But it’s NOT cheap. Even the cheapest kind at Walmart is $1/pound, and that’s more than I want to spend on carbs for a single meal. With my rice dinners, I’m spending something like 10¢ on the rice that all six of us eat for two dinners, under a penny a serving. So $1/pound for pasta is just too much for me. I’m not saying I don’t buy it — I do sometimes — but I’ve been looking for a cheaper alternative.
Welcome to my homemade egg noodle recipe! After much tinkering with various recipes I found on the internet, I finally found a recipe that is cheap, easy, AND delicious!
Here’s how to make it!
- 3 cups of flour
- 2 teaspoons of salt
- 5 eggs
- 1/2 cup of water
Go ahead and start a large saucepan of water boiling to cook the noodles. Meanwhile, mix together the flour & salt. Then stir in the eggs.
Mix in the water, slowly. You may need to add a bit more or less, depending on how your flour/eggs mixed up. You want it to be doughy, so it makes a nice blob like this ⬇️
Knead the dough on a floured surface, just a little bit. Then divide it into fourths.
Use a rolling pin to make each fourth as flat as possible. Then use a pizza cutter to slice it into thin strips. I made mine a little thick, but next time I’ll slice them thinner.
By now, your water should be boiling. Drop the noodles in the water, one at a time. (I used my favorite little metal spatula to get them off the counter smoothly.)
Continue rolling & slicing the next fourth. By the time you finish, the noodles should be done cooking. Spoon them out with a slotted spatula, toss them into a bowl, and add the next batch to the water.
Continue until you have cooked all of it!
It’s hard to say exactly how much this makes — but I used mine to make a casserole in a 9×13 pan, and it was way too heavy on the pasta. I should have split it into two 9×13 casseroles.
And my whole family remarked on how much BETTER these tasted over store-bought noodles! WIN!