Makaron domowy
Homemade Egg Noodles were not a special occasion dish, they were simply part of life. Made by babcia, when soup needed something real in it. Made without measuring cups, without recipes written down, because nobody needed them.
You poured the flour straight onto the board, made a well in the middle, dropped the eggs inside, and started working. The dough decided when it was ready, not the clock.
This is how pasta was made in Polish homes long before it was called “pasta”. Just flour, eggs, time, and a bit of strength in your hands. Make your Rosół a perfect meal:)
Ingredients
- 1 cup all-purpose wheat flour
- 1 egg
- 2 egg yolks
- half teaspoon salt
- tablespoon oil
The recipe is easy to scale up.
Grandma never gave exact amounts. She just said: “Flour takes as much as it needs.” I give you basic measurements, which are really helpful at the beginning of the cooking adventure.
Here is a short video on how I make Homemade Egg Noodles:
How to Make Homemade Egg Noodles
- Prepare the board
Pour a mound of flour directly onto a wooden board or clean countertop.
Make a deep well in the center with your fingers. - Add the eggs
Place the egg and egg yolks into the well, season with salt, add oil.
You may start with a fork, gently breaking the yolks and slowly pulling flour from the sides into the center. - Knead the dough
Once it starts coming together, switch to your hands.
Knead until the dough is smooth, elastic, and no longer sticky.
This takes time. Don’t rush it. If the dough is too dry, wet your hands lightly with water and continue kneading. Just a little — never pour water directly into the dough. - Let it rest
Cover the dough with a bowl or wrap it in a cloth and let it rest for about 20–30 minutes.
This makes rolling easier and the noodles better. - Roll it thin
Roll the dough out as thin as you can. - Cut the noodles
Dust the sheet lightly with flour, roll it up loosely, and cut into thin strips with a knife.
Shake them gently to separate. - Dry or cook
You can cook them right away in salted boiling water (2–3 minutes),
or let them dry on the board for later.
Making noodles like this takes time and a bit of effort, but it gives something back that store-bought pasta never will. Not just texture or taste — but memory. The memory of hands covered in flour, of waiting while the dough rested, of knowing that good food doesn’t need much — just patience and care.
And maybe that’s why this recipe still matters.
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you made Homemade Egg Noodles before?
