Best Old Fashioned Egg Noodles


  • Eggs
  • Milnot
  • Salt
  • Flour
  • Rich chicken (or other) broth


  1. Slightly beat as many eggs as you like for size batch desired. Add 1/2 eggshell of Milnot for each egg used. (Must be Milnot as other brands change taste.) Add salt to taste and stir just enough to blend.
  2. Add flour slowly and mix until you have a firm dough. Dough will be sticky.
  3. Turn out onto floured board and roll thin. (Noodles get fat when cooked.)
  4. Cut into strips, tossing into a pile of flour as you cut them. You can't over-flour these.
  5. They may be frozen (with plenty of flour) or tossed into boiling broth.
  6. Cook until desired doneness.