Grandma Olga’s Homemade Noodles with Chicken

One of my favorite things to do with Ms. T is to help her make her famous homemade noodles.  When she visited this spring we went up to the cabin and carted all the ingredients we needed to make Chicken and Homemade Noodles.  It’s  one of my most desired comfort foods and I also have it with leftover turkey during the holidays.  The recipe is from Ms. T’s family; Grandma Olga who was of German heritage. It is fun to think that this recipe has been passed on through multiple generations and I’m now sharing it with you.   I usually cheat when it comes to the noodles and buy fresh packaged linguini noodles and toss them in flour.  But, Ms. T showed me again how to make them and I have the evidence to prove it.


2    Cups All-Purpose Flour
2   Teaspoons Salt
3    Egg Yolks
1    Whole Egg
1/4 to 1/2 Cup Water

Directions: Assemble all your ingredients and tools that you will need before beginning.  Place the flour and salt in a large mixing bowl and mix together.  Form a pocket hole in the flour to place the next few ingredients.  You may notice that many of the kitchen items are antiques such as the large mixing bowl.  I love antiques and have quite a few in use at the cabin including the mixing bowl, green glass measure cups and large green glass measure for water.

Place the eggs in the center of the pocket.  First place in the whole egg.  Then separate 3 eggs from yolks reserving the whites.  As you separate the yolk, place it in the pocket along with the first whole egg.

Next, add water a little at a time until the dough become firm and you are able to handle the dough.  Knead the dough for approximately 10 minutes.  Press your hands into a dough ball and flatten it.  Fold the flattened dough back into itself and press flat again, repeat for 10 minutes.   Whew…  you have to be able to get you hands into the work.  After kneading for 10 minutes, form a dough ball and cover with a light towel.  Let rest for 10 minutes.  You can now rest for a few minutes, too.

Cut the dough into four pieces and form individual balls.  Take one ball at a time, leaving the remaining balls covered with a towel or plastic wrap in the bowl.  Add a little flour to the top of the first ball and begin rolling the dough flat.  Turn over, add more flour if necessary and press with rolling-pin to continue flattening.  Repeat until you reach the desire thinness. The dough should be relatively thin.

We used a pasty cutter with multiple blades to cut the dough.  Take your time and take it slow when cutting.  You need to press fairly hard down on the cutter to make clean cuts.  You can also roll the thin dough up like a tube and then cut the roll  into individual slices with a knife if you prefer.  The difference is that you will not achieve uniform pieces of noodles when using the second method.  Place each individual noodle on a cookie rack and allow to dry for 2 hours.

All the while we were preparing the noodles, we started to cook a whole chicken.  Place cut up chicken in large stock pot.  Add water to cover.  Season with salt, onion powder (except for Mr. B.) and allow to simmer for several hours until tender and fully cooked.  After cooked, remove chicken from pot and refrigerate until cool to touch.  Retain broth to cook noodles later.  After chicken is cooled, remove skin and bone.  Cut into small bite size pieces. Add noodles to boiling chicken broth and cook until tender.  Add chicken.  Make it the ultimate indulgence.   Serve along with a simple green salad as you won’t need much more.

Sprinkle with a little pepper and choice of spice blend for color.
Simple Green Salad with chopped fresh tomatoes and snap peas.


    1. Indeed it is good. It’s one of my favorite comfort foods. 😀

  1. We have a pasta machine for rolling and slicing the pasta, but I was curious in the difference in the pasta recipe. We use 3 whole eggs and no salt or water. Sometimes, just to make it workable, I use olive oil. I like your recipe more: more yolk, some slat and some water. But no matter the recipe, it is true that homemade pasta is SO MUCH BETTER than store bought. And especially for ravioli!!! Thank you!

    1. Thanks so much for your comment. I just ordered a pasta machine with several attachments. Can’t wait to get it and give it a try. Using the yolks changes it from pasta to more of an egg noodle. I like both and even more when homemade.

  2. I have never tried to make homemade pasta. I think it’s not difficult I guess I’m just lazy or I think its too much work (this is not true because I normally make Chapati and it takes about 11/2 hours to cook for a meal). Your pictures have inspired me and I’ve bookmarked!

    1. Compared to some of the dishes that you have featured on your blog, I am sure you could take this on without any difficulty. It’s not real hard to make. Kneading the dough takes some energy and cutting the pasta some talent. I usually cheat on cutting the dough and create a pinwheel of the dough and cut thin strips from that. I hope you try it sometime. It’s one of my favorites for a meal. Especially at the holidays when you have left over turkey and serve it with homemade noodles with sauce and turkey over mashed potatoes. Yummm..

  3. Thank you for sharing this recipe and these wonderful photos. Occasionally. I’ll throw an extra yolk into Mom’s pasta dough recipe but that hardly turns the pasta into egg noodles. Now I know better and cannot wait to start making my own egg noodles. Hmmm … I see a stroganoff in my future. 🙂

    1. I had some fun snooping around your site yesterday and found your family ravioli recipe that you had posted in 2011. I have to find myself one of those ravioli maker gadgets! 😀

  4. These look wonderful! I would love to be able to make my own noodles. How nice to have someone show you how to do it. Thanks for passing that along to us!

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