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
Video
Ingredients
- 2 large eggs
- 1-2 teaspoons 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.
- 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.
Notes
Nutrition
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Bob says
I cook my noodles in sweet sue chicken broth. They taste fantastic it is a lot better than cooking in water.
Ashley says
Can you substitute almond milk?
Lauren Allen says
Yes.
Stephanie says
Would I be able to make these with almond or coconut milk and a coconut or rice flour? My husband is gluten and dairy free and everyone’s craving chicken noodle soup. I would love to make these noodles to satisfy us all.
Lauren Allen says
I haven’t tried it but I think it would work fine!
Danielle says
I would try almond milk and cassava flour!
Nichole B. says
I want to become known for making the best egg noodles and your recipe is the base for now my favorite thing to cook. I, too, used chicken stock instead of water to boil them in. They were fantastic. After draining, I added half a can of gravy… mmm!
Brenda says
I wouldn’t go to all of that trouble and used canned gravy. Most delicious is to boil chicken legs with seasonings to make your own broth, debone the meat, add the noodles—heaven. A big dollop of HOME-MADE mashed potatoes and you have the #1 comfort food!
Leo Bartels says
I made them with half buckwheat and half oat flour, it works well, I did add a teaspoon of olive oil to counter the dryness of the buckwheat. I got very nice noodles, fairly easy to work with but I prefer spelt flour for flavour.
Diana says
This recipe was so easy , it’s the first time I’ve ever made egg noodles and they turned out delicious!!!
I put them in with my homemade chicken bone broth I made some chicken and noodles it was amazing!!!
Jeffrey Williams says
Just made them in my Turkey noodle soup. They were great noodles. Thanks alot!
Marsha Gardner says
I added 1 t salt…..way too salty!
Catherine Clark says
I have been making homemade noodles for years. My mother taught me and I always thought I was the only person in the world that made them. I don’t use milk in mine but they are the best thing ever. My kids, who are grown now, still love them and ask me to make chicken and noodles for them still. I think the whole dish gets better after sitting for a day in the fridge. Gives all the ingredients time to get to know each other.
Thank you for showing the world how easy and delicious these are!