Every once in a while I will go out to eat and there will be an amazing soup with delicious dumpling-like noodles in it.  I have always wondered how or where they get their noodles.  Then I started to mess around with dumpling recipes to see if I could turn them into noodles.  I was quite surprised by how easy this recipe turned out to be.  It is simple, delicious and ten times faster than running to the store and opening a bag of egg noodles.

Dumpling Noodles

  • 2 cups flour
  • 2 large eggs
  • 1 1/2 tsp kosher salt
  • 1-3 tbs cold water

In a large bowl mix together the two eggs and kosher salt.

Scramble the eggs

Then add the 2 cups of flour and mix.

Add the flour

Slowly add 1 tbs of water and mix.  If the dough forms a ball you are good.  If the dough is not quite formed add a tad bit more water.  Continue mixing and adding water until a dough ball forms.

Dough Ball

Once a dough ball has formed, turn the dough out onto a floured surface.

Knead the dough for a second and then roll it out into a flat sheet.  The less you knead the lighter and fluffier the noodles.  Roll it out to your desired thickness.  Remember the noodles with almost double in thickness when cooked.

Roll it out

Then using a pizza cutter or a knife cut the noodles into strips.  I find that a soup feels homier if you do not use a straight edge to make the noodles.  Freehand it.

Cut the noodles with a pizza cutter

Boil the noodles for 6-8 minutes in salted water or simmer the noodles in your favorite soup for 10-15 minutes.

The Noodles


They turned out big, plump with just a tad bit of a bite.  They were the perfect noodles for chicken noodle soup.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


  1. I want to get a pasta attachment for our mixer before we try pasta again. We haven't been happy with our results so far.

  2. This is the recipe I have used for over 45 yrs. Got this in home ec class in high school. Just don't forget the salt. You really need it.. It makes all the difference.. enjoy the noodles.

  3. A much easier way to cut the noodles- once you've rolled your dough out to the correct thickness, sprinkle with a little flower then roll the dough up tightly, then slice and unroll…much quicker and more precise than cutting with a pizza cutter.


  4. i use my grams old herb mincer (not sure what they are really called) has multiple wheels for mincing herbs..just roll it thru some flour and slice away

  5. A previous comment said not to forget the salt that it was important. I am wondering if the salt could be lowered for those needing a low sodium version?

    • Michelle,

      Since there is not too much to this recipe, I would not get rid of the salt completely. It is the only seasoning in the recipe. However, you might be able to get by with just 1 tsp of salt. Remember to use kosher or sea salt.

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