This homemade Egg Noodles recipe only has four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.

Looking for more pasta recipes? Try this Tomato Basil Pasta, Manicotti, or Baked Mac and Cheese!

Homemade Egg Noodles served in a bowl, with a sprinkle of cheese on top.

Why I love these noodles:

  • Easy and only 4 Ingredients Needed – Requires the most basic pantry ingredients I always have on hand and couldn’t be easier to make!
  • No Equipment Needed – No pasta machine, drying racks, or anything fancy necessary! All you need is a good rolling pin.
  • Taste – Like most things, you don’t realize how amazing a dish is with the extra homemade factor until you try it! You will never turn back to store-bought egg noodles!

Egg Noodle Ingredients:

All you need is FOUR simple pantry ingredients: Eggs, Flour, milk and salt. That’s it!

The four ingredients needed for egg noodles: eggs, flour, salt, and water on the counter.

How to make Egg Noodles:

Make Dough: 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.

Two images showing the process of making the dough for homemade egg noodles.

Knead: 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. Allow dough to rest for 10 minutes.

A ball of dough on a floured countertop.

Roll Out: With a rolling pin, roll out dough onto a lightly floured counter until it’s very thin – less than 1/4” thick or paper thin.

Dough for egg noodles rolled out onto a floured countertop.

Cut Noodles: Using a sharp knife or pizza cutting wheel, 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.

Two images showing homemade egg noodles cut, and then lightly tossed to shape them.

Cook and Serve: To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain egg noodles and serve with butter and a sprinkle of parmesan cheese. Or, use these homemade egg noodles in your favorite soup or recipe, look below for ideas!

A close-up picture of a bowl of egg noodles with butter and parmesan cheese on top.

Tips for Perfect Egg Noodles:

Don’t Be Intimidated – 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.

Rest 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.

Make Ahead, Cooking, Storage, and Freezing Instructions:

Make Ahead and Storage Instructions: Dry them out (just dry enough that they wont stick together) by laying them on a pastry drying rack, cooling rack, dry towel, or a piece of parchment paper. Then place them in a ziplock bag or air-tight container and either refrigerate them for a few days, or freeze them for up to a few months. Cook them in a pot of boiling water or soup.

To Cook: You can cook these easy egg noodles immediately after making them by adding them to a pot of boiling soup, like my homemade chicken noodle soup. Or, cook them in. boiling water until tender and serve them with any recipe that calls for egg noodles, like Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese.

To Freeze: Freeze the dough (before rolling it out) in a freezer-safe bag, or airtight container, or freeze the homemade egg noodles after they are cut and before they are cooked. When ready to use, cook them from frozen in a pot of boiling water or soup.

Recipes with Egg Noodles:

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Recipe

Prep 20 mins
Cook 5 mins
Total 25 mins
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Ingredients
 
 

  • 2 large eggs
  • 3/4 teaspoon salt
  • 2 Tablespoons milk
  • 1 1/2- 2 cups all-purpose flour

Instructions
 

  • 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. Allow dough to rest for 10 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 in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
  • Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.

Notes

Make Ahead and Storage Instructions: Dry them out (just dry enough that they wont stick together) by laying them on a pastry drying rack, cooling rack, dry towel, or a piece of parchment paper. Then place them in a ziplock bag or air-tight container and either refrigerate them for a few days, or freeze them for up to a few months. Cook them in a pot of boiling water or soup.
To Cook: You can cook these easy egg noodles immediately after making them by adding them to a pot of boiling soup, like my homemade chicken noodle soup. Or, cook them in. boiling water until tender and serve them with any recipe that calls for egg noodles, like Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese.
To Freeze: Freeze the dough (before rolling it out) in a freezer-safe bag, or airtight container, or freeze the homemade egg noodles after they are cut and before they are cooked. When ready to use, cook them from frozen in a pot of boiling water or soup.

Nutrition

Calories: 292kcalCarbohydrates: 56gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 318mgPotassium: 108mgFiber: 2gSugar: 1gVitamin A: 95IUVitamin C: 0.01mgCalcium: 26mgIron: 4mg

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 I originally shared this recipe October 2017. Updated August 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. My mother made the best homemade noodles to put in her chicken noodle soup, everyone loved them. Unfortunately none of us asked her for her recipe and she died a few years ago. I am going to try this recipe to see if it comes close to my Mom’s!

  2. 5 stars
    Each time I make noodles, I just google and pick a recipe. I picked this one this time and it’s the best one I’ve ever used. Threw them in the soup as I cut them and they cooked up beautifully. It will be my go to from now on.

  3. I think you might have made a mistake when you converted the flour from cups to grams. 437 grams of flour is more like 3 1/2 cups.
    I followed it without thinking and it was entirely too dry to look like anything other than wet sand. I compensated with more wet ingredient and it turned out fine though.

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