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:
Recipe
Homemade Egg Noodles
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 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
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I made these for the first time. So easy to make, and good. I will be making again. I love the idea of using a pizza cutter to cut strips.
So I am making this recipe for a chicken and dumplings recipe. The broth/soup part is boiling when the noodles are cooking but their texture comes out spongy and tougher. I am not sure if I am cooking them too long or not long enough. I did the 3 minutes like the recipe says but they are not tender to bite after that amount of time. I have also tried more time but I don’t want to overcook the noodles. What can I do to make them right?
These were great! I was making chicken noodle soup all the way from the whole chicken to make the broth, and I figured I might as well go all the way this time (okay, confession, I didn’t have egg noodles and the idea of using dried spaghetti made me cringe). Dough came together very easily (I did knead in case the last bit of flour rather than trying to stir it), and I
used a pasta roller. In the context of the entire meal (that is – my kitchen was already a mess, lol), this was relatively little extra work. A keeper, for sure.
I’ve used this recipe at least once a week for the past month. My kids love it! Thank you for sharing an easy and delicious recipe!
This is an excellent easy recipe for wonderful noodles. I served noodles two ways in the same meal. I boiled them in hot water until al dente and served them 1) in some chicken soup that I had already previously made and heated up and 2) I made a brown butter sauce by putting a tablespoon of butter in a small nonstick skillet and cooking on medium low for about 4 minutes the topped the noodles with the brown butter and some grated pecorino Romano cheese. Yum!
Nothing better than homemade noodles.