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Ukrainian Lokshyna (egg noodles)

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“Home-made noodles are not only delicious but very easy to prepare. They may be made in a large quantity, dried, and stored in a covered container for future need. For a busy homemaker it is convenient and time saving to have a supply of home-made noodles on hand for any emergency. Increase this recipe to suit your need.”
1 quantity

Ingredients Nutrition


  1. Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
  2. Knead on a lightly floured board until the dough is smooth.
  3. Cover and let it stand for 30 minutes.
  4. Roll to almost paper-thinness and allow it to dry partially.
  5. Turn the dough over in order to dry the other side slightly.
  6. It must neither be sticky nor dry and brittle.
  7. Fold into a roll or cut into 3 inch strips.
  8. Stack the strips on top of each other.
  9. Cut the roll or the strips crosswise into fine shreds.
  10. Separate the shreds by tossing them lightly with the fingers.
  11. Spread them out to dry.
  12. The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
  13. When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
  14. The cooking period will depend on the size of the noodles.
  15. Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
  16. Use as desired.
  17. BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
  18. Cut the dough into broad shreds or tiny squares.
  19. These may be used in various lokshyna dishes.
  20. LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
  21. Prepare a desired amount of lokshyna.
  22. Cook as directed.
  23. Drain, but do not rinse the lokshyna with cold water.
  24. Add some melted butter or bacon fat and mix lightly.
  25. Mix in some fresh cottage cheese and season to taste with salt.
  26. Top with chopped crisp bacon or salt pork.
  27. Keep it hot until ready to serve.
  28. LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
  29. To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
  30. Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
  31. Cook and stir as for scrambled eggs.
  32. Serve immediately.

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