Homemade Spelt Egg Noodles

These homemade noodles are fairly easy to make, taste much better than store-bought, and are healthier for you. These noodles are great in homemade chicken soup.

  • 2 cups sprouted whole spelt flour (read about sprouting grains for flour, or purchase sprouted flour here)
  • 1/2 cup all-purpose flour (plus more for kneading/rolling out dough)
  • 1 dash salt
  • 2 eggs, lightly beaten
  • 1/2 cup raw milk
  • 1 tablespoon butter, melted

Combine the flours and salt in a large bowl (if you wish to use your stand mixer, you may). Make a well in the center of the flour, add beaten eggs, milk, and melted butter. Mix on low speed in you mixer with the paddle attachment until combined…..or use a wooden spoon/dough whisk.

Knead the dough. You may use the dough hook on your stand mixer or knead by hand. I usually do a combination…I use the dough hook for a couple of minutes until everything starts to come together and then knead by hand the rest of the way, adding more flour until the dough forms a smooth ball.

Roll out the dough on a well floured surface, a clean kitchen counter or pastry board. Make sure to flour underneath and on top of the dough, and your rolling pin. Roll out the dough to about 1/8-inch thickness.

Cut the noodles using a pizza wheel to desired width, place noodles on wire baking-cooling racks to dry or a pasta drying rack if you have one. I have also, when I made a lot of noodles and ran out of cooling rack space, placed the noodles on parchment paper to dry, flipping the noodles after awhile. The noodles should dry for a few hours before cooking them.

Serves 4 to 6.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


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  1. […] cold day. Here is a tasty version that is easy to make, and will remind you of Mom. I usually make homemade egg noodles for this […]

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