Family owned and operated since 1973
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Our story Good noodles since 1973.

Mrs. Miller's Homemade Noodles is a family-owned company that has made egg noodles in Fredericksburg, Ohio since . Esther Miller started the business in her kitchen, and her family still rolls and cuts every noodle the same way today.

Esther Miller lifting a handful of freshly cut egg noodles from a round drying table, with noodle-making equipment and a helper behind her
Esther lifts a handful of freshly cut noodles from the drying table, with a helper working behind her and the cutting machinery at right.

It started in Esther's kitchen. And ran eighteen years from the basement.

Esther Miller grew up one of 14 children and learned to cook early. Her mother made homemade noodles for local grocers, and Esther caught the business from her.

In she started her own noodle venture, spending hours in her kitchen perfecting the process. That same process of kneading, rolling and cutting is still used today.

For 18 years the noodles were made in the family basement. Esther, her husband, their children and a few employees rolled, cut and delivered them to local grocery and bulk food stores.

Leon and Esther Miller founded the company.

They are still made in Fredericksburg, Ohio, a small village in Ohio's Amish Country where traditions of hard work, love of family, good ethics, and enjoyment of life's simple pleasures are prospering.

Founders Leon and Esther Miller each holding a bag of Mrs. Miller's noodles, standing behind a table of packaged noodles with wooden drying racks behind them
Leon and Esther Miller with packaged noodles and the wooden drying racks behind them.
Four members of the Miller family working in the early noodle production room — spreading cut noodles across a round table, tending the rolling equipment, and stacking drying racks

Rolled and cut, not extruded

Our noodles are rolled and cut, the way Esther made them in . Dough is kneaded, then passed through a sheeter that rolls it thinner under staged pressure. Rolling binds the dough gently, which gives a consistent, hearty noodle.

Most commercial noodles are extruded instead. Extrusion pushes dough through a die, which generates heat, precooks the pasta, and stresses the dough from the inside. Many of the Italian pastas and commercial noodles found at grocery stores are made this way.

Read Our Noodle Guide

From basement to factory

  1. Esther starts her own noodle business, working from her kitchen and then the family basement.

  2. The basement is outgrown. The family buys an old car dealership and turns it into a noodle factory, with the first automated pasta machinery.

  3. Offices and warehouse move to an expanded facility outside town.

  4. A large addition brings a new manufacturing and packaging line.

Ingredients and certifications

Two ingredients do the work. Extra Fancy Durum wheat flour, a high-protein flour that holds a firm texture, and farm-fresh whole eggs, cracked and pasteurized. We have never switched to powdered eggs.

On grocery shelves across the country. And shipped from our door.

  • SQF Level 2 Food Safety Certification

  • USDA Certified Organic Handling Facility

  • Quality Kosher Pareve Certification

    Covers all noodles, pepper mustards, salsas and pasta sauces.

Where to next

The Noodles

Egg noodles, soup bases and sauces, shipped from Fredericksburg.

Take some home

The Recipes

What to cook with them, from our kitchen.

Get cooking

Near You

Stocked in grocery stores across the country.

Find them near you