Homemade Heritage Grain Noodles

Written By Palouse Heritage

Best with: English Redhead Wheat

When we baked this dish, the noodles were a little thicker than traditionally used for this recipe. But they are delicious either way!

This vintage recipe from the Volga German family of Mrs. Adam P. Morasch reminds us that simple ingredients, careful technique, and a little patience can create something unforgettable. A treasured old-world noodle recipe, adapted for today’s kitchen with fresh-milled flour

There is something timeless about homemade noodles. Rich with eggs and rolled thin, these noodles cook up tender and flavorful, then are finished with butter and golden bread crumbs for a comforting dish that feels both rustic and elegant.

For the most authentic and flavorful result, we recommend using freshly milled English Redhead whole wheat flour from Palouse Heritage Mercantile. Its rich heritage flavor, beautiful color, and balanced gluten strength make it especially well suited for traditional homemade noodles.

Why You’ll Love This Recipe

  • Rich, egg-based noodles with old-fashioned flavor

  • Excellent use for fresh-milled whole wheat flour

  • Perfect as a side dish, casserole base, or comfort-food centerpiece

  • A beautiful way to revive traditional cooking

Why English Redhead?

English Redhead is a heritage soft red wheat with deep character and wonderful performance in rustic pasta and noodle doughs.

It brings:

  • Warm, nutty wheat flavor

  • Beautiful golden-brown tone

  • Tender texture with enough structure for rolling thin

  • A traditional old-world feel perfect for family recipes

Ingredients

For the Noodles

For Finishing

  • Salted boiling water

  • 1/2 pound butter

  • 1 to 1 1/2 cups bread crumbs, browned in butter

Method

Step 1: Make the Dough

  • Place flour on a clean work surface or in a mixing bowl. Add eggs and mix until a dough forms.

  • Knead thoroughly until smooth and elastic, about 8 to 10 minutes. This step is very important and creates the noodle texture.

Step 2: Roll Thin

  • Divide dough into 4 equal pieces.

  • On a lightly floured surface, roll each portion paper-thin.

Step 3: Dry Slightly

  • Lay rolled sheets on towels and let rest until partially dry. The dough should feel supple and leathery, similar to soft chamois.

Step 4: Cut Noodles

  • Fold each sheet loosely and slice into thin strips.

  • Spread cut noodles out and allow them to dry further while you prepare the cooking water.

Step 5: Boil

  • Bring a large kettle of salted water to a boil.

  • Add noodles and cook until just tender. Do not overcook.

  • Drain immediately.

Step 6: Finish with Buttered Crumbs

  • Melt 1/2 pound butter.

  • Pour over hot noodles and toss well.

  • Add browned bread crumbs and mix gently. Keep warm until ready to serve.

Notes

Serving Ideas

Serve alongside:

  • Roast chicken

  • Beef stew

  • Sausages and cabbage

  • Holiday dinners

Or serve as a comforting main dish on its own!

Palouse Heritage Tip

Fresh-milled whole wheat flour absorbs moisture differently than commercial white flour. If the dough feels sticky, knead in a little extra flour until smooth and workable.

Bring Tradition Back to the Table

Recipes like this connect us to generations past, when flour, eggs, and skill made meals memorable. With freshly milled English Redhead wheat, that tradition lives on beautifully today.

Palouse Heritage
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