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This recipe is for large noodles to use in recipes for Chicken and Noodles or the Pennsylvania Dutch Chicken Pot Pie. These noodles can also be cut into long strips and the thickness of these noodles can be adjusted to make linguine-style noodles or you can make thinner, long spaghetti or angel hair-like noodles to use for a variety of dishes. Consider drying out your noodles slightly and gifting them to friends or family any time of the year.

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  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon butter
  • 1 egg
  • 1/2 to 1 cup of milk


Servings 10
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Mix together flour, salt, and baking powder. Add butter and mix with a fork. Then, add egg. Then, add milk a little at a time. Mix until dough forms a ball.

Roll out onto a floured surface, then cut into squares. The noodles should be the thickness of lasagna sheets or ravioli sheets before they are stuffed, so on the thinner side.

Drop dough squares into boiling pot pie one at a time. Cook uncovered 15 to 20 minutes or until done.


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