Prep Cook Serves Ready In
45 minutes 5 minutes 1 lb noodles 55 minutes

The Homemade Egg Noodles Your Chicken Soup Needs

You'll never choose store-bought again.

Your kids will never let you buy packaged noodles again after they try this home-made version. Use good-quality eggs for an even tastier result.

Recipe excerpted with permission from Feasting: A New Take On Jewish Cooking by Amanda Ruben, published by Hardie Grant Books March 2018. 


  • 2 cups (250 g) unbleached all-purpose flour, plus extra for dusting
  • 3 large eggs, approximately 185 g (6 ½ oz) in total
  • ¼ tsp salt, plus extra for cooking the pasta
  • olive oil, for drizzling


  1. Place the flour in a mound on a clean surface and make a well in the center. Crack the eggs into the well, add the salt and beat lightly with a fork. Gradually mix the flour into the eggs using the fork.
  2. Bring the dough together into a soft ball using your hands. If it feels a bit dry, add 1 teaspoon water.
  3. Knead the dough well for 10 minutes, or until it is smooth, shiny and elastic. Wrap the dough in plastic wrap and put it in the refrigerator to rest for 30 minutes.
  4. Divide the dough into quarters, and re-wrap three quarters in the plastic wrap.
  5. On a lightly floured surface, roll out the remaining quarter of dough into a thin, even circle about 1/6 inch thick. Leave to dry out for 15 minutes. Repeat with the remaining pasta dough so you have 4 circles.
  6. When dry, use a small sharp knife to cut the dough into noodles about ¼ inch wide.
  7. Bring a large saucepan of water to a rolling boil. Add 1 tablespoon salt, then add the noodles and cook for 4–5 minutes, until just tender. Drain immediately and drizzle with a little olive oil to stop the noodles from sticking.

Keep on Noshing

5 Chicken Soup Crockpot Recipes

Forget slaving over a hot stove and set your slow cooker for one of these delicious recipes.

Leftover Turkey Noodle Soup with Matzah Balls

Thanksgiving was a sacred holiday in my family growing up. There were a series of rituals, smells, sounds and foods ...

One-Pot Chicken Soup with Seasonal Vegetables Recipe

There's nothing easier or more delicious than this slow-cooked stovetop soup.

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.

Classic Potato Kugel

A grandmother's recipe offers an easy route to this classic Ashkenazi dish.

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.

Baklava with Honey and Cardamom Recipe

You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.

Chocolate Cranberry Challah Rolls with Citrus Sugar

Simple, sophisticated and just a little fancy.