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Country Kitchen Homemade Noodles

(32 Votes)
30 Min

If you've never made homemade noodles for soup, you don't know what you're missing. Our easy Country Kitchen Homemade Noodles are a cinch to prepare, and their wholesome taste and texture is priceless.

What You'll Need

  • 2 1/2 cups all-purpose flour
  • 2 eggs
  • 1/3 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) butter

What to Do

  1. In a large bowl, combine all ingredients except the butter; mix until a stiff dough forms.
  2. On a lightly floured work surface, roll out dough to form a 16- x 20-inch rectangle. Cut into 1/4- x 5-inch strips and allow to sit 15 minutes.
  3. Meanwhile, bring a soup pot of water to a boil over high heat. Drop about half the noodles into the boiling water and cook 10 to 12 minutes, or until tender, stirring frequently.
  4. With a slotted spoon, remove noodles to a colander to drain. Repeat with remaining noodles. Toss with butter, and serve immediately.


  • Make sure to stir the noodles as you drop them into the boiling water, to keep them from sticking together.
  • If you loved this recipe for Country Kitchen Homemade Noodles, make sure to check out our collection of 24 Easy Pasta Recipes.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 432
  • Calories from Fat 136
  • Total Fat 15g 23 %
  • Saturated Fat 8.4g 42 %
  • Trans Fat 0.5g 0 %
  • Protein 12g 24 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 125mg 42 %
  • Sodium 730mg 30 %
  • Total Carbohydrates 61g 20 %
  • Dietary Fiber 2.1g 9 %
  • Sugars 1.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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my husband loved these. Only problem was rolling it thin enough. Also, it was too much flour. Had to add more milk. Next time I'll try just 2 cups flour

When I make my noodles I use a food processor, and I add 1 tsp. of oil to the recipe. When the dough forms a ball in I remove it from the processor, wrap it, and refrigerate it for at least half an hour to let the glutens rest the addition of the oil makes the dough much easier to roll out

i like my noodles to be the size and shape of papadell,when i eat noodles i want to really get the taste and texture to really explode into a mouthful of satisfaction .

Is the butter in the ingredients put in the dough or is that what the noodles are "tossed" in at the end of the recipe??

The butter does not go in the dough. The noodles are tossed in the butter when the noodles are done cooking. Enjoy!

Wow! This is great on its own and it worked well as a case for piorogi. A great way to use left over mashed potatoes!

I have been making homemade noodles, my Grandmother's recipe, for many, many years. This recipe sounds even better than Grandma's! I can't wait to try it. Since I haven't tried it yet, my rating is low, but that is no reflection....

Also, I will be using Samantha C. Recipe. It sounds Delicious.

With Samantha C. recipe you are doing 2 things with the chicken when you should only do 1. You should Boil the chicken and use the chicken Broth from that. You are doing 2 things at Once. You are Saving $ by doing this. I Always Say... Save $ AND time.

I've never been brave enough to try home made noodles, but I've read alot of recipes for them. Are they really supposed to cook for 10 to 15 minutes? I thought that since they're soft, they would cook alot faster. Any in-put would be grately welcomed.

I make kluski noodles and they do take 10 - 20 min on average, I find the thicker the noodle the more time it takes (you'd think it'd be common sense not for me lol i do it the hard way it seems) I omit the parsley only because that's how I was taught. Give it a try, you'll be suprised how easy it is. Experiment with the thickness until you find one your comfortable with . Hope this helps.

Does anyone have a recipe for homeade rolled dumplings

Try using the internet to look up recipes.

Old-Fashioned Chicken and Dumplings Ingredients: 3 cups chicken, cooked and shredded 2 quarts chicken broth 2 cups all-purpose flour 1/2 tsp. baking powder 2 tbsp. salted butter, cubed milk (a little less than a cupful) Directions: Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the chicken and season with salt and pepper. Bake for about 45 minutes. Once the chicken is cooked, shred it with two forks. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. . In a medium bowl, combine flour and baking powder. Then add in cubed butter. You can combine it all using a fork or a pastry cutter. But the best way is really with your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture. Now pour in the milk. You want to measure out a little less than a cup. Mix it all together. Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin. Using a knife or a pizza cutter, start cutting out your dumplings into squares. Dust your dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot. Bring your chicken broth up to a boil. Add in your shredded chicken and stir. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them. Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore. Serve warm .

the butter you put on after you drain them , is that the 1/4 c , or does that go into the flour mixture??

My favorite noodle recipes don't include butter so I'm assuming the butter is to be tossed with the noodles at the end, not mixed in.

the most important thing to do when cooking, baking is to READ the entire recipe before starting. it said in the recipe that you tossed the noodles with the butter. get out all ingredients and measure so there aren't any surprises. went to culinary school.

No noodles are as good as homemade noodles. Thanks for all the great comments.

I use self rising flour to make my noodles. It makes them lighter. I don't use butter or parsley either.

sounds like my rolled dumplings , they sound very good

When I make my noodles, I use flour, eggs, baking powder and salt. Then I use a pizza cutter to cut them. So much easier, than using a knife.

wld. like your recipe - i am a hot pepper lover too

I make dumplings like this only I have never used eggs or butter...Sound very good so I must try them maybe this week...When I roll out and cut the noodle, I let it dry on one side and turn over...kept lightly dusted with flour..I then boil them in the broth from boiled chicken...I only used flour, salt, baking power, water or cold broth...they did take about 15 to 20 min to cook to right texture.. of course, it depends on how thick or thin you roll them out..

I always used eggs, so you just use flour,salt, baking power and water/ cold broth...Will try this. as ,my Mom can not have anything with chicken or egg products. thanks

As as kid we had Dad's homemade noodles most every Sunday after church. No need for extra ingredients, just flour, eggs and a dash of salt. He always rolled thin and cut each noodle by hand; as they dried, toss lightly with floured hands and boil in poultry or beef stock and stir. As an adult, I always took home a generous bowl of leftovers. hmmm, so good!

There's nothing like home made noodles. You need to cut them very thin. 1/8 inch or so. I agree with nanaerm. I use eggs, flour, and salt; one egg per person. Roll the dough out very thin. then roll up jelly roll style and slice thin. They are fantastic! I boil a chicken with water covering the chicken. When the chicken is done, I boil the noodles in the chicken broth. It's my grandma's recipe.

So many memories here. Thanks to all.

I learned to make homemade noodles this way from my grandma. She would use flour, eggs, salt and if necessary half an eggshell of water. YUM!

A traditional homemad enoodle does not have all those added ingredients. I have mad enoodle sfor years with only eggs, flour, and salt. I sometimes use the whole egg or if I want to them richer with a yellow look I use only the yolks. Allow one egg per person and add enough flour to make a very stiff dough which is reached when tyuo can no longer work in any more flour. Roll dough ona floured board thin as you can, roll the flat dough into a jelly roll style and slice thin little slices to make noodles. Let them dry a bit and drop into broth., boiled just till tender and not chewy. These can also be dried enough to handle and then frozen.

Do You Use All Purpose Flour, Or Self Rising Flour?

A friend of mine gave us some noodles and it took 20 minutes to do them right Hav'nt made these yet but I think it will take longer than 10 minutes, I think they will be doughie and no one likes that. Boil them for 20 minutes Fandi

i must have not made the noodles thin enough because they took longer to cook and they did not turn out very good. i will not make them again.


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