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!
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!
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.
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.
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.
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.
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!
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:
- Chicken Noodle Soup
- Swedish Meatballs
- Easy Beef Stroganoff
- Beef Noodle Soup
- Chicken Noodle Casserole
- Tuna Noodle Casserole
- Pörkölt (Hungarian Stew)
- Easy Instant Pot Stroganoff
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Recipe
Egg Noodles
Ingredients
- 2 large eggs
- 3/4 teaspoon salt (4.5 g)
- 2 Tablespoons milk (30 ml)
- 1 1/2- 2 cups all-purpose flour (180 to 240 g)
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
Nutrition
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I originally shared this recipe October 2017. Updated August 2022.
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I made these egg noodles for the homemade chicken noodle soup. They were so easy to make and just delicious! I brought them to my daughter’s family and they loved them!
I made these for a chicken noodle soup that called for frozen egg noodles, and they were AMAZING. Thanks so much for the great recipe!
Can oat flour be used for at least one half the four amount?
So simple to make! I used 1:1 gluten free flour and they turned out just as you said they would! I haven’t been able to find gluten free egg noodles at the store so this has become my go-to recipe. We’re having them with your chicken noodle soup made with the homemade broth and the house has smelled delicious all day!
I followed the directions exactly.. best noodles I’ve ever made.
Excellent recipe! The noodles reminds me of my mother in laws. My family loved them. I did too! They’re so easy to make and tender.
I’m making these for thanksgiving dinner. Should/could I sift the flour? Would that make them fluffier or just mess them up?
Thanks
I made them last night, and I didn’t sift. They turned out great. Happy thanksgiving!
My family loved these in your homemade chicken noodle soup. I have a question regarding the flour…could I use whole wheat white flour in these noodles? Thank you!
I’m wondering this as well! Did you try it?
I didn’t use as much salt, but that is just a matter if preference because I cook noodles in very salty water. Otherwise, I followed this recipe exactly and it was amazing. I try to give fair reviews on things and not throw 5 star reviews around like crazy. This recipe deserves 5 stars all the way!
I left a comment yesterday and I felt I needed to leave an update. If you follow the directions exactly your noodles will not fall apart. My noodles sat in the fridge overnight soaking in chicken broth put them on the have this afternoon cooked them for probably 45 minutes because I forgot about him and guess what they did not disintegrate they did not fall apart they are perfect and wonderful and so full of super good flavor.
Very content with this recipe. Absolutely delicious tender full of flavor and though yes they do get soggy they take an awful long time to get that way. I am more than impressed well absolutely use this recipe again as a matter of fact I wrote it in one of my cookbooks. Thank you for sharing this. PS this is the first time I ever made homemade noodles without using a noodle machine. This is a great recipe.
First time making egg noodles from scratch. I can’t believe how easy it was! They turned out perfect in the Chicken Noodle Soup recipe where I got the link to this one! Wil never buy noodles from the store again!
Was a wonderful recipe to use for a first time isn’t it. I was delighted with it. I never made noodles before without using a noodle maker. I don’t think I’ll ever use a noodle maker again.
really enjoyed this, used for stroganoff and will make again. For soup, do they get soggy when you don’t serve immediately?? Want to try but don’t want the leftovers soggy
These do not get soggy!
Please ignore and delete my previous question re milk substitutes, and about putting the noodles dry in a casserole.
I see yours and others suggestions re substitutes for milk and will try them; also just read your casserole recipes and realize the noodles need to be cooked barely al dente prior to baking.
I look forward to trying your recipe soon, and then leaving a wonderful review!