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.
Constance E. Moore says
Great, quick recipe for delicious noodles!
Lavona says
Okay.. I am trying this recipe tonight and the 1-2tsp seemed like a lot of salt. I can make the 1 tsp of salt work though.. just gotta keep in mind the saltiness of the soup before I add them and decrease the salt with a thick slice of raw potato if needed. I also added an extra egg yolk and only used tbsp the amount of milk. 1 added about 1/2 tsp olive oil. It was kneaded for about 5 minutes and is now resting in plastic wrap on the counter. The resting time is important for the gluten to make a nice chewy noodle. I am aiming for about 20 minutes on that.
Brenda says
This is my favorite noodle recipe and I make it alot!!! Easy to make goes far and I love to put them in a baggie and freeze them for later use!
Debra Dempsey says
This is almost identical to the recipe I have been using for 40 years and it never fails. One trick my mom taught me- add 1/2 teaspoon apple cider vinegar with your other liquid ingredients. If you make a larger batch increase the vinegar to a teaspoonful. You don’t taste the vinegar in the noodles but it somehow enhances the flavor greatly! I am asked to make beef and noodles or chicken and noodles for potlucks, office parties,and family gatherings all the time.
David Guenther says
Use duck eggs or goose eggs. They make the best tasting noodles ever because the eggs are richer.
Verdelia J Burks says
I started a pot of chicken & veggies cooking thinking I had egg noodles. Wrong! So I googled “egg noodles from scratch”. Found your recipe. They were super easy to make and made my good chicken noodle soup to superior chicken noodle soup. Many thanks, Julz
Nicola marr says
Excellent! Just like Nana’s
Ruthann says
Awesome..I made and added chicken breast, carrots and onions. Next time will try for mac and cheese. Grandkids fave.
Toria says
This recipe is so easy and so tasty! I’ve made it several times for Chicken Noodle soup and every meal has been a success. Thank you!
Truly says
I have never been a very good cook – baker yes, cook NO. When my daughter asked me to keep the bones from a turkey I made so I could make soup I couldn’t say no, but we didn’t have any good noodles & I was prepared for disappointment. On a whim I Googled homemade egg noodles & this was the only recipe I figured I couldn’t mess up. I’m so thankful I tried it! The soup turned out so good, my family asked me to make another turkey a couple weeks later so I could make more soup.
This is the best, easiest, fool-proof recipe ever. If I can make these without messing them up, anyone can make them!
Cooker says
Worked great for Gluten free too. I have wanted to make noodles for a long time and this was the best one I have made it was simple and delicious. It also worked for ravioli and it didn’t fall apart literally anyone can make them.