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Grandma's Butter Noodles

We call these grandma noodles though this is my late mother-in-law's recipe — her favorite for flavor and because they don't spring back when you roll them. At every family gathering, she'd make the best chicken and noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serve them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course lunch/dinner
Cuisine asian
Servings 4 people
Calories 1017.8 kcal

Equipment

  • 1 Large Bowl
  • 1 Whisk or fork
  • 1 Rolling Pin
  • 1 Sharp Knife
  • 1 Large Pot For boiling noodles

Ingredients
  

Main

  • 2 large eggs
  • 3 tablespoons butter melted and cooled
  • 1 ¼ cups all-purpose flour or more as needed
  • 1 teaspoon salt
  • ¼ teaspoon baking powder

Instructions
 

  • Whisk eggs and melted butter together in a large bowl with a fork. Stir in flour, salt, and baking powder until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely.
  • Divide dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
  • When noodle sheets are somewhat dry, roll them up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out noodles to dry for about 1 hour before cooking or storing in freezer containers.
  • To cook the noodles: Drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Notes

Achieving the correct dough consistency is paramount for these noodles; it should be stiff but pliable. Adjust flour incrementally if needed. The partial drying phase for the sheets (30-45 minutes) is crucial for easy rolling and cutting without sticking, and the final drying (1 hour) prevents clumping and enhances texture. For best results, ensure your water or broth is at a vigorous boil before adding noodles to prevent them from becoming gummy. While the recipe suggests serving with chicken and broth over mashed potatoes, these versatile noodles can also be excellent simply tossed with a bit of butter and herbs, or as a base for other creamy sauces. Consistency in noodle thickness and width will ensure even cooking.