Homemade Egg Noodles with four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.
I feel like homemade noodles is like most things. You don’t realize how amazing a dish is with the extra homemade factor until you try it. Like using store-bought flour tortillas versus homemade or uncooked tortillas. Or using a homemade “cream of chicken soup” in a recipe instead of the stuff from the can.
At first you may think it wont make much of a difference in taste, but once you’ve tried the from-scratch version you’ll turn back!
My mom always made her awesome chicken noodle soup with homemade noodles. She can whip them together so quickly, and the ingredients are ones we always had on hand, so it was no big deal to her.
What are egg noodles made of?
All you need is FOUR super simple ingredients to make homemade egg noodles:
Eggs, flour, milk and salt.
So easy! You don’t need a pasta machine. All you need are those four ingredients, and a rolling pin. Anyone can make these!
Tips for perfect egg noodles:
Egg noodles are fool-proof.
This recipe is very forgiving. Egg noodles are not like pie crust or pastry dough where you have to be cautious with how much you handle the dough. You can’t over-mix them. If you feel like the dough is too “dry” you could add a little splash of water or milk. If you feel like it’s too sticky, add another sprinkle of flour. You really can’t mess them up.
Try “resting” the dough.
I’ve found that allowing the dough to rest for 5 minutes before rolling it out, and again after rolling it, makes it easier to work with and keeps the noodles from “shrinking” as you cut it. Resting is optional, but I’d recommend it. Cover the dough with plastic wrap or a light towel while it rests.
Cooking and Storing:
You can cook these immediately after making them by adding them to a pot of boiling soup–they are my favorite to add to homemade chicken noodle soup. You can cook them in boiling water until tender and serve them with Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese.
Drape them on a pasta drying rack or on a clean towel and let them dry completely. Transfer them to an airtight container until you’re ready to cook them.
You could also freeze the dough in a freezer-safe ziplock bag. Then, cook them, from frozen, in a pot of boiling water or soup.
To make them in advance:
Dry them out (just dry enough that they wont stick together) by laying them on a dry towel, or a piece of parchment paper, or pasta drying rack. Then place them in a ziplock bag or air-tight tupperware and either refrigerate them for a few days, or freeze them for up to a few months. Then, cook them, from frozen, in a pot of boiling water or soup.
Consider serving homemade egg noodles with:
Homemade Egg Noodles with four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff of plain with butter and cheese.
- 2 large eggs
- 1-2 teaspoons salt
- 2 Tablespoons milk
- 1 1/2- 2 cups all-purpose flour
- Mix eggs, milk and salt together until smooth. Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
- Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes.
- Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
- To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve with butter and a sprinkle of parmesan cheese.
Or add them to a pot of homemade chicken noodles soup.
Or serve them with Easy Beef Stroganoff or Swedish Meatballs.
Recipe Video
Tips for storing, freezing, and making in advance are listed in the post above.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Colleen says
Love this easy tutorial!
Delores Harrison says
I have made my homemade noodles for years ( I’m 75 years old) my recipe is similar, only I use only 1 teaspoon salt and using 2 cups flour, I add 4 tablespoons “ carnation condensed milk”
After cutting them with my pizza wheel, I leave them pretty much for half a day to dry some! In fact, I’m making my homemade chicken noodle soup right now!!
Janie says
I think you mean evaporated milk. 🙂 Thanks for sharing. I agree, one teaspoon of salt is enough.
Shelli says
I’m not sure if she meant that or not. Maybe she likes the sweetness, without any other sugar being added to the flour, maybe this bit of creamy sweet milk makes a pretty good noodle? Doesn’t sound right though, eh.. ?
Maria says
New she had it right!
Bruce says
one teaspoon of salt for sure. two is too much.
Tal says
I agree with the salt thing- 2 teaspoons seems like too much!
Kaylene says
I think the key is one teaspoon salt and double the flour. I made this recipe with two teaspoons salt and the dough was so salty I spent ten minutes adding flour and milk and still had to throw it away.
DS says
Can you use gluten free flower for this recipe?
Lauren Allen says
I haven’t tested these with gluten free flour, so I can’t say for sure. I’d love to hear if you try them!
Maylee Sue says
Can I use whole wheat flour?
Lauren Allen says
I have not tested these with whole wheat flour, so I can’t say for sure. I’d love to hear if you make them!
Leigh Ann says
what is the best way to freeze them? Do you need to let dry frist and then flash freeze them ?
Lauren Allen says
Hi Leigh Ann, I would dry them out (just dry enough that they wont stick together) by laying them on a dry towel, or a piece of parchment paper, or pasta drying rack. Then place them in a ziplock bag or air-tight tupperware freeze them for up to a few months. Then, cook them, from frozen, in a pot of boiling water or soup. Enjoy!
Dixie L. Fogg says
Is there any place to buy fresh homemade noodles online?
Ashley B says
I am literally in the middle of dinner and had to tell you that these noodles are ah-mazing!!! Thank you SO much for sharing this recipe!!
Lauren Allen says
Yay! So happy you liked them 🙂 Thanks for sharing, and thanks for following TBFS!
Wendy says
Hi this sounds amazing, would this recipe work for lasagna sheets please? Thank you.
Lauren Allen says
Hi Wendy, I’ve never done it, but I think it would definitely work! Just roll out paper thin, and cut it into wider noodles. Then you can boil them from there, or dry them out. Hope that helps!
NANCY MESSENGER says
I just came across this recipe. I made a recipe just exactly like this, but I used gluten-free flour (due to my daughter-in-law having to eat gluten-free). The noodles turned out perfect. After rolling out the dough very thin, I cut them with a pizza wheel. I let them lay on the counter for about 45 minutes. I lifted them with a very thin spatula. They were easy and delicious.
Deb says
Noodles were perfect and this is my first time making them. Very easy. Chicken soup was great as well.
Donna McCulloch Jensen says
These noodles were easy to make and came out tender and delicious. I aded three egg yolks and cooked them immediately. I am excited for my husband to try them when we watch the Kansas City Chiefs today.
Roberta says
Thanks for the recipe and hints, especially the hint that noodle dough is NOT like pie dough that we have to be careful how much it is handled. I’m 70 and just now trying to learn. I’ve also learned that noodles are not from some secret recipe that only a few know – thanks again.
Ang T says
Thank you so much for this recipe! Made your chicken noodle soup and I’m never using store bought stock again. I’ve shared this recipe with a few friends already. Amazing. 10/10
Sissy says
Thank you for this recipe. They are so much like my grandmother’s homemade noodles. I used only one tsp of salt and they turned out great. Now to mass produce them for future use! Thanks again!
Ashleigh says
I can’t believe how easy these were, and they were really, really good!
Lauren says
Do you think it would be possible to follow this recipe but omit the milk?
Lauren Allen says
Hi Lauren, I would suggest replacing the milk with water. Hope you get a chance to try this recipe!
Cynthia McCall says
Lauren Allen, I think this is the perfect noodle recipe. So easy, and I enjoyed making it. This is my first time making noodles. I did make one mistake. I always boil the dry, packaged noodles longer than the directions to make them tender. I found out it is the opposite with fresh homemade. Mine were some very chewy tasty noodles! I will do your 2-3 minutes next time and I’m sure they will come out perfect. Thanks!
George Carnes says
can you use cake flour to make noodles?
Lauren Allen says
Hi George. I haven’t tried it, I imagine it would work fine!
Alice says
I unfortunately have to give this one star because I can’t go back to packaged noodles.
Donald D Keller says
My mom passed this recipe down to me and always tastes so good. Nothing better than from scratch
Kelley says
Made today for lunch! Very easy and turned out wonderful! I did the 2 tsp of salt and it was pretty salty when added tomychicken soup.. but I bet that amount would be perfect for buttered noodles! Thank you!
Susan M says
The Best homemade noodle recipe I have ever tried and I’ve tried numerous recipes. I prefer scratch baking and making homemade yeast recipes . The tip about resting really helps. I have made these twice in two weeks . Easy and an excellent consistency. When you cut the noodles if they aren’t as thin as you like a gentle stretch works well. I also like the fact it is not at all necessary to let these dry for hours. Thank you.
Lauren Allen says
Thanks so much Susan!
E.A. says
OMG I googled “how to make egg noodles by hand” as I was craving stroganoff but am currently in North Africa with nary an egg noodle in sight (and no access to a pasta maker) – these were FANTASTIC!!! My husband and I raved about them the whole meal and I called my mom in the States to rave to her too (used your stroganoff recipe too, will comment on that as well) – not sure I can ever go back to store-bought again! I did use roughly half the salt called for, but the whole thing was eyeballed anyway as no measuring cups either haha. Had a bit of a mishap – I mixed the eggs and milk only to realize my flour bag was almost empty, dumped what I had in, saw it was nowhere near enough, and had to leave the ‘dough’ on the counter for 2 hours covered with a towel to run out to the market and buy more, but it still turned out amazing, none the worse for wear! Great recipe, pinned for many more delicious meals to come. Thank you!
Lauren Allen says
I’m so thrilled to hear you were able to make them in North Africa, and I’m glad you liked it with the stroganoff. Thanks so much for sharing your story!
GRANDMUM says
I am visiting my grandson in Connecticut and decided to make noodles for the chicken broth. However he has no rolling pin so I used a cold beer bottle. The noodles are happily boiling away in the broth right now. Thanks
Melissa says
This is similar to my Mom’s recipe from the 60’s. Instead of cutting while the dough is flat, we sprinkle with a little flour, roll the dough into a tube and slice. Then you pick up the rolls ato loosen hem up. We always make them the day before use and allow them to completely dry.
Patricia Fowler says
I am 81 and have never made home made noodles, however my Grandmother was Czech and I remember her making them in our kitchen when I was a child. This recipe sounds really good so I am going to try i. Thanks
Richard Bushong says
If you have an old play dough fun factory you can make them in to all sorts of shapes that kids will like.
Amanda says
Hello! I added your noodle recipe to my crockpot chicken noodle soup. Do you know how long I should cook them in the slow cooker? I don’t want to overdue them. 🙂 I plan on pulling them within the hour, but wanted your opinion first.
Thanks!
Amanda
Lauren Allen says
I haven’t tested them in the slow cooker, but yes I think I would pull them within an hour 🙂
Blake says
I use pretty much the same recipe other than I like to add a teaspoon of Italian seasoning to it. It kicks the noodles up a notch for my chicken noodle soup.