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
- 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
Nutrition
Did You Make This Recipe?
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I originally shared this recipe October 2017. Updated August 2022.
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I made these to use in your chicken noodle soup recipe. They were fantastic. I have a measured rolling pin, so I rolled them down to 1/16th inch, and once cooked they were quite a bit thicker. But great for the soup. (1/4in really would be too thick, IMO. But you also suggest “paper thin” which is much thinner than 1/4in.)
I’ve never made noodles and couldn’t believe how simple they were. It definitely made the soup significantly better than store bought egg noodles!
Well then you didn’t follow the recipe…. it is extremely easy and comes out perfect every time… cooking just isn’t for everyone 🤷🏻
Solid recipe! Found it while doing an impromptu dinner one night and have returned several times since. I love that’s it’s quick, simple, and honestly really fun to make! The noodles absorb sauce well and cook in no time. Great for a classic fettuccine Alfredo 🙂
I don’t think this will replace store bought noodles for me, but they were very yummy! Soaked up the broth from the soup so well and was a great finishing tough to the chicken noodle soup (used the soup recipe from this website!)
My issue with it though was how gigantic the noodles were – I can remedy some of that next time by cutting them shorter (they seemed to grow in length in the soup), but I don’t know how to fix how thick they were. It was a LOT of rolling and pressure to get them down to about 1/4 inch thick. I couldn’t get them any thinner, and it just seemed like too big in the soup. I used about 1.5 cups flour (the low end of the range in the recipe) so it shouldn’t have been too much, but I will try less next time and see if i can use the flour separately as a dusting to help with the stickers. We’ll see!
THE FOOD IS GOOD
These came together quicker than I thought they would. Easy and delicious. Thank you for sharing.
ladies and gents; what type of milk do you use: whole milk? Can I use almond or oat?
Any will work!
Made these for the second time tonight and they were just as good as the first time! We use Bob’s Red Mill gluten free flour and the noodles taste just like dumpling so they’re perfect in the chicken noodle soup!
Horrible recipe. I kept adding flour. More like seven cups and it was still sticky. This recipe is not as easy as she made it sound. Now I’m scared to make her chicken noodle soup
I just made them, I did not even use 2 cups of flour? first time and they were very easy, how much milk did you use??
You definitely miscalculated somewhere as most breads don’t require 7 cups of flour…let alone egg noddles!! This is an excellent recipe and chicken noodle soup is amazing!! Double check your measurements/ingredients and try again!!
Maybe you added to much milk? I used not quite 2 cups, including flouring the surface
How rude! What is wrong with you? I’ll have you know I just made her noodles, following her recipe to a tee and my family absolutely loved the noodles! You didn’t like this recipe, for whatever reason..so just don’t make them again. Do you have to take the time to post something so rude and mean to someone who clearly enjoys her noodles and took the time to share her recipe with anyone who wants to give it a try. I thank her for that. You are just a mean person. Keep your negativety to yourself.
These really beefed up my Turkey Soup this holiday season. Great recipe!
some other recipes that i have tried just dont taste right but this is the best recipes that i have tried 10/10
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 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 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?
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!
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 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!
How long can a store these in the freezer?
Hello! I love this recipe for egg noodles. Do you recommend it for other pasta types? Thinking to use it for lasagna tonight.
Thanks,
Katy
Banana instead of eggs and fry put over icecream. Roll out, make turn overs, I even purée frozen fruits add yogurt, freeze, cut , wrap with rolled dough and freeze again. Deep fry.. enuf said!
Making these tonight. Will cut them the way my mom did, by rolling the flattened dough out jelly roll style and then slicing through.
This is perfectly written and they do turn out perfect. Thank you and I highly recommend
Very good recipe base. However instead of milk I add chicken broth to my eggs as well as touch of garlic powder and 1/4 cup of parm cheese before adding to flour.
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!
We can’t wait to hear!!
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.
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.
Chris, you are so right, their conversion is wrong. Did you follow the grams or the cups to make it (so I don’t repeat your mistake).
Made to go in my chicken noodle soup. My family LOVED them!!! Can’t wait to try with butter & noodles (you’ll have to youtube Casapar Babypants song Noodles and Butter LOL!..you’ll sing it while making and eating them for sure). New family favorite and SUPER easy to make.
Delicious! I made this to go in chicken noodle soup and it was so good!
Sharon,
I would make them and if you’re gonna vacuum seal them I would seal them in the ball before, then freeze. Then when you’re ready to use thaw them out, then roll and go from there.
Made these…allowing to rest was a great add. Yummy!!!!
I’ve never made homemade noodles. These are great. Super easy. Thank you for sharing.
I subbed out my 4 net carb flour mix (equal parts…1 cup of each of oat flour, oat fiber, wheat gluten, lupin flour, Bob’s red mill Paleo flour, LC foods bread flour and almond flour mixed in a big canister for later use) and made these exact as directed with a milk sub of heavy cream instead. They turned out amazing!!! 4 net carbs per HUGE serving of homemade noodles !!!
Hi Dawn. I was just reading through the comments and wondered if you could share your recipe for your flour? I ate my soup without the noodles because I’m low carb so I would absolutely love your recipe!
Working out great for a lamb stroganoff dinner.
This is more of a question than a comment, but here goes. I grew up on my grandma’s homemade chicken and noodles every Sunday, and she never ever had a written recipe but everything was by feel, and this is the ONLY recipe I have found that was almost identical to hers. Here comes the confusion/question. She died 2 years ago, and unfortunately her noodles died with her. I have spoken to everyone in the family and they all agree-she absolutely 💯 used chicken broth not milk. (She also boiled them in a pot full of only chicken broth and added yellow food coloring because plain noodles looked gros to her. They HAD to be yellow, she wouldn’t make them if she was out of dye) anyway, I am hosting Easter this year and Gramma’s noodles are in high demand. I know that she grew up on her mom making these as well, and back then, money, food rations, were all in short demand so it is plausible that she used broth in place of milk (she grew up on a chicken farm raising chickens just to feed the family every day). I also know I never paid attention to what she was doing, us kids only hung around to steal raw noodles to eat. Do I replace the milk with an exact amount of broth or will some adjustments be needed? If so what do you recommend? I’m really kicking myself, this is the ONLY recipe I didn’t make her write down-exactly, as she went along for me. I don’t want to ruin Easter either. Should I play it safe and use milk? Ugh. The stress of cooking for family!
Yes, you can easily swap the milk for chicken broth. This is a very forgiving recipe! Start with a 1:1 swap. if they feel fry, add a splash more broth.
The milk just lightens the noodles up. I’ve made them with even just water, as well as broth and the milk is tastier/lighter. Your family could all bring a bag full of their rendition and have the chicken pots all ready for the noodles. It would be a super fun way to honor your grandmother☺️
Oh my goodness what a sad story really pulls at my heartstrings my grandma died 2 years ago. Did the recipe work?? But I don’t remember asking??
Delicious and super easy. I used buttermilk instead of regular milk and had to barely use over one cup of flour. Used them for homemade chicken and noodles. Num. Will use this recipe again and again.
Perfect – well-done, with JUST the right sharing of all details. I did these with my Mother but rarely when I grew up – but the soup today just called for them, so I want to thank you for sharing this! Delicious in the soup or on their own with butter and herbs or a bit of cheese sauce..yes!
Can I make the egg noodles with self rising flour?
was to hard to press
I tried this recipe and my noodles were tough. What did I do wrong? I added flour as I was kneading, to keep from sticking. Did I maybe add too much flour? The noodles immediately floated to the top of my boiling chicken soup. Might it be that they didn’t get soft because they weren’t under the broth to cook?
Hi Jodi, it sounds like too much flour was added. (It’s normal for the noodles to float to the top while boiling.)
Do you cook them before adding to soup or will they cook in the broth you use?
Add them directly to the soup. I always do. Gets that broth flavor into the noodles
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.
I was trying to find the time for cooking my noodles as I usually go by checking and this time I kind of needed to know how long. All my “homemade noodle” search brought up were recipes using frozen noodles! So glad I found this because I was beginning to think no one knew how much better they are from scratch. My “recipe” is handed down from my grandmother who died almost 50 years ago. It’s slightly different just in measurements- for each egg used, add 1/2 eggshell of milk and the flour is just by feel of the dough.
One thing I would mention is mentioned in another review. I ALWAYS cook in broth or bouillon.
Oh, and the world’s best noodle cutter is sold as a rolling herb dicer or vegetable cutter. It cuts 5 noodles at a time so you can imagine how much time it saves!
Thanks for bringing up cooking them directly in the soup broth, I appreciate it. I’m making chicken soup today, a bit cold our up here on the prairies.
My daughter has gluten issues. Can these be made with gluten free flour and if so are there any modifications to the recipe?
I used the 1 x 1 gf flour and the noodles were tough. I’m wanting to try it with different flours ie rice or almond. Let us know how yours turns out.
I needed a new homemade noodle recipe. When our children were home, I made noodles from scratch often. Noodles for the chicken and noodles dish. The recipe I used was in an old cook book that I disposed of several years ago. My daughter asked me to make her family a homemade pot of chicken and noodles. And I went searching for a new recipe. I’ve made the recipe once. The noodles are yummy. I just have one question. I always let my noodles out on the counter overnight to dry. There was not an amount of time listed in your recipe. Just asking your advice on that…… Thank you
Yes, I think that would be fine! Enjoy.
Try rolling the sheet up and then cutting strips off that. Much easier with long strands.
Agree…that’s how my Mom and Grandma always cut their noodles. Plus, they let them dry out for a few hours. I was just going thru the comments to see if drying time was mentioned. I don’t know how long. Just a few hours, I guess. Make noodles in the morning, for chicken and noodles that evenng!
Awesome recipe and easy!
I grew up on the same egg noodle recipe. It has been passed down. Can not lie, a lot of work. FYI I usually either chicken or beef brother to cook them in instead of water. Gives more flavor. I fix with turkey, chicken and beef roast.
Can I use a vacuum sealer before freezing them? Or will it crush my dried noodles?
Likely will turn them back into a ball of dough! Definitely freeze first. When you vac, just watch. When the air is out but before the noodles are crushed, just hit the ‘seal’ button. This is how I seal hamburger buns, or anything else that can be crushed by the vacuum sealer.
I appreciated all the advice in the post –these noodles were easy and delicious!
Im trying this recipe today..its thw same or close to the same as my moms.I love quick easy delkcious recipes for my family..
My Mother used to make homemade egg noodles. I had the recipe that her mother had written. Through the years, it has become MIA. I used to buy Reams noodles but anymore, the store does not carry them. Your recipe is very close to the one my Mom used. Thank you for sharing it!
The flavor of the noodles was great! I didn’t roll them thin enough.
I’ve made them twice and both times my dough was very elastic when I was rolling it out. I roll and roll and my dough keeps drawing back up what am I doing wrong?
Mine are always thick too. My family LOVES them this way!😂😂That way they know they are homemade.
If you will refrigerate the dough wrapped in plastic wrap for 30 minutes to an hour, much easier to roll out.
Making them right now, dough seems to be a bit salty so maybe i’ll cut back to about 1/2 a teaspoon instead of 3/4 but other than that it seems to be amazing!
oh my goodness i take back saying they were too salty! THESE ARE AMAZING! the salt cooks out nicely they’re so amazing i’m addicted!
When mine are like this, its usually because I either didnt knead the dough long enough (5-10 min) or because I didnt let the ball rest after kneading.
Mine did the same thing I don’t know what I did wrong 😐 I had to boil them in chicken broth forever. I think mine were a little too thick too
That’s why “resting” the dough is important. It relaxes the gluten so it can be rolled out and not spring back.
Loved this. My first time making pasta. Although my noodles were a bit thick I thought they tasted terrific. Thinking of getting a pasta maker to roll them out thinner. Do you have one you’d recommend?
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.
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!
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!
Awesome..I made and added chicken breast, carrots and onions. Next time will try for mac and cheese. Grandkids fave.
Excellent! Just like Nana’s
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
Use duck eggs or goose eggs. They make the best tasting noodles ever because the eggs are richer.
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.
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!
Great, quick recipe for delicious noodles!
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.
Too much salt! Be careful. I made a double batch and used 3tbs salt. I added cream to the broth base to absorb the salty and boy it was SO good! I’ll be making huge batches of home made egg noodles from here on out. My best chicken noodle soup ever.
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!
I added 1 t salt…..way too salty!
Just made them in my Turkey noodle soup. They were great noodles. Thanks alot!
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!!!
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.
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!
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!
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.
I haven’t tried it but I think it would work fine!
I would try almond milk and cassava flour!
Can you substitute almond milk?
Yes.
I cook my noodles in sweet sue chicken broth. They taste fantastic it is a lot better than cooking in water.
My mother and grandmother used to make delicious homemade noodles. I don’t remember them using milk and I rarely have any in the house. Can I substitute water for the milk?
I’m sure it would be fine.
Can I make these and add to chicken the day before and reheat them without over cooking the noodles? I am having a big crowd.
Yes, that would be fine 🙂
Well i made my dough following all the directions to a t so my dough is chilling out in the fridge I’ve always dreamed of making my own noodles from scratch an i did it thank you so very much i do everything from scratch
I love these noodles. I used them in my chicken noodle soup. Tons of complements. I used my pasta maker makes them nice and thin. Then I used a pizza cutter to cut them to size.
These rock! I made a concoction I call “Crustless Pot Pie” using this recipe for the dumplings, and they came out great! I let them rest about 5 minutes after I cut them, tossed them in a bowl with a bit of flour and put them into the soup and let them cook with the soup at a low simmer for maybe ten minutes, just long enough that the carrots still had a tad bit of crunch left. Superb!
Worked really well in a home made shrimp and broccoli pasta. Boil large pot of water, add 2 crowns of broccoli cut up, cook 3 minutes, add noodles for another 3 minutes. DRain.12 ounces Peeled and deveined shrimp are defrosted or fresh and sautéed in olive oil with about 3 Tbsp. Or more Minced garlic until gray turns to pink, about 3 minutes. Mix contents in a large bowl and top with generous amount of grated Parmesan. Only problem I had was a little bit of sticking to rolling pin at first…. just added more flour!
Excellently easy! I like to add a little onion and garlic powder to the mix, also.
Thank you, Lauren.
I’m seriously shocked at how unfussy homemade egg noodles are to make. Even with a couple minor mistakes they still turned out great for me. Now that I know, I’ll make them more instead of using packaged. Seriously, they seem harder to botch than pie doughs, biscuits or yeast doughs and they don’t take that long to make.
I’d never made noodles before, but my husband wanted pasta and we were out. Our milk was sour, so I subbed in some melted butter, almond milk and oil for the milk and it worked fine. I used some kosher salt with larger crystals which was probably a mistake along with heavily salting the water. The noodles were just slightly too salty, but still very good.
They were a little thick since I probably only got them to 1/8 inch and my cuts weren’t all that consistent in width, but they were still delicious.
I never knew noodles were so forgiving of all my screw ups.
Thanks for the recipe and it’s a revelation that fresh noodles aren’t a super hard thing to make and aren’t as easy to botch in a big way as many people might think.
Homemade noodles really are so forgiving! Thanks for your comment and sharing your experience.
Only egg noodles I use now. Thanks for sharing
This is the first time I’ve ever made noodles, it was great.
I’ll have to roll out even thinner next time, but I don’t think you can mess this recipe up no matter how thick the noodles are.
No more store bought egg noodles for me!
I don’t know why I haven’t been making my own noodles all along.
First time trying to make noodles. I think mine must’ve been too thick. They never seemed to fully dry in the center, even after leaving overnight in the fridge. I cooked them and they definitely seemed a little doughy or dumpling like. I’ll try this again but, gonna have to try and keep rolling them until they’re very very thin
Should have left them out of the fridge, perhaps covered with a kitchen towel or paper towels.
oh my god these are so good. 🙂
my 1st time making these and i did good LOL and yes ladies i’m a guy.
what would happen if you did not cut them thin but a little thick ? but not too thick.
but i did not cook them yet…
until the morning then i will be making chicken and dumplings with these home made noodles, sounds so good.
and L.O.L. you all say oh and not much work ha ha took me a few hours and still going .
That’s fine if they’re thicker, they will just be thicker and more dumpling like 🙂
My Mom made the absolute BEST chicken and dumplings with a similar recipe, using two eggs and probably more flour. The dough was rolled thin on a floured surface, then cut into 2×3 pieces and put into the broth one piece at a time , with plenty of flour clinging to it, after the cooked chicken was removed. The excess flour thickened up the broth. It was a recipe given to her by my uncle’s wife, who was raised in the South and it was her family’s recipe. I found out years later that “dumplings” of that thinness and size are called “slick dumplings.,” and are common in the South. I have bought them in the frozen food section, uncooked, but they don’t come out anywhere near as tasty as Mom’s, even when cooked in broth.
I use pretty much the same recipe other than I like to add a teaspoon of Italian seasoning to it. It kicks the noodles up a notch for my chicken noodle soup.
Hello! I added your noodle recipe to my crockpot chicken noodle soup. Do you know how long I should cook them in the slow cooker? I don’t want to overdue them. 🙂 I plan on pulling them within the hour, but wanted your opinion first.
Thanks!
Amanda
I haven’t tested them in the slow cooker, but yes I think I would pull them within an hour 🙂
If you have an old play dough fun factory you can make them in to all sorts of shapes that kids will like.
I am 81 and have never made home made noodles, however my Grandmother was Czech and I remember her making them in our kitchen when I was a child. This recipe sounds really good so I am going to try i. Thanks
This is similar to my Mom’s recipe from the 60’s. Instead of cutting while the dough is flat, we sprinkle with a little flour, roll the dough into a tube and slice. Then you pick up the rolls ato loosen hem up. We always make them the day before use and allow them to completely dry.
I am visiting my grandson in Connecticut and decided to make noodles for the chicken broth. However he has no rolling pin so I used a cold beer bottle. The noodles are happily boiling away in the broth right now. Thanks
OMG I googled “how to make egg noodles by hand” as I was craving stroganoff but am currently in North Africa with nary an egg noodle in sight (and no access to a pasta maker) – these were FANTASTIC!!! My husband and I raved about them the whole meal and I called my mom in the States to rave to her too (used your stroganoff recipe too, will comment on that as well) – not sure I can ever go back to store-bought again! I did use roughly half the salt called for, but the whole thing was eyeballed anyway as no measuring cups either haha. Had a bit of a mishap – I mixed the eggs and milk only to realize my flour bag was almost empty, dumped what I had in, saw it was nowhere near enough, and had to leave the ‘dough’ on the counter for 2 hours covered with a towel to run out to the market and buy more, but it still turned out amazing, none the worse for wear! Great recipe, pinned for many more delicious meals to come. Thank you!
I’m so thrilled to hear you were able to make them in North Africa, and I’m glad you liked it with the stroganoff. Thanks so much for sharing your story!
Made today for lunch! Very easy and turned out wonderful! I did the 2 tsp of salt and it was pretty salty when added tomychicken soup.. but I bet that amount would be perfect for buttered noodles! Thank you!
The Best homemade noodle recipe I have ever tried and I’ve tried numerous recipes. I prefer scratch baking and making homemade yeast recipes . The tip about resting really helps. I have made these twice in two weeks . Easy and an excellent consistency. When you cut the noodles if they aren’t as thin as you like a gentle stretch works well. I also like the fact it is not at all necessary to let these dry for hours. Thank you.
Thanks so much Susan!
My mom passed this recipe down to me and always tastes so good. Nothing better than from scratch
I unfortunately have to give this one star because I can’t go back to packaged noodles.
can you use cake flour to make noodles?
Hi George. I haven’t tried it, I imagine it would work fine!
Lauren Allen, I think this is the perfect noodle recipe. So easy, and I enjoyed making it. This is my first time making noodles. I did make one mistake. I always boil the dry, packaged noodles longer than the directions to make them tender. I found out it is the opposite with fresh homemade. Mine were some very chewy tasty noodles! I will do your 2-3 minutes next time and I’m sure they will come out perfect. Thanks!
Do you think it would be possible to follow this recipe but omit the milk?
Hi Lauren, I would suggest replacing the milk with water. Hope you get a chance to try this recipe!
I can’t believe how easy these were, and they were really, really good!
Thank you for this recipe. They are so much like my grandmother’s homemade noodles. I used only one tsp of salt and they turned out great. Now to mass produce them for future use! Thanks again!
Thank you so much for this recipe! Made your chicken noodle soup and I’m never using store bought stock again. I’ve shared this recipe with a few friends already. Amazing. 10/10
Thanks for the recipe and hints, especially the hint that noodle dough is NOT like pie dough that we have to be careful how much it is handled. I’m 70 and just now trying to learn. I’ve also learned that noodles are not from some secret recipe that only a few know – thanks again.
These noodles were easy to make and came out tender and delicious. I aded three egg yolks and cooked them immediately. I am excited for my husband to try them when we watch the Kansas City Chiefs today.
Noodles were perfect and this is my first time making them. Very easy. Chicken soup was great as well.
I just came across this recipe. I made a recipe just exactly like this, but I used gluten-free flour (due to my daughter-in-law having to eat gluten-free). The noodles turned out perfect. After rolling out the dough very thin, I cut them with a pizza wheel. I let them lay on the counter for about 45 minutes. I lifted them with a very thin spatula. They were easy and delicious.
Hi this sounds amazing, would this recipe work for lasagna sheets please? Thank you.
Hi Wendy, I’ve never done it, but I think it would definitely work! Just roll out paper thin, and cut it into wider noodles. Then you can boil them from there, or dry them out. Hope that helps!
I am literally in the middle of dinner and had to tell you that these noodles are ah-mazing!!! Thank you SO much for sharing this recipe!!
Yay! So happy you liked them 🙂 Thanks for sharing, and thanks for following TBFS!
what is the best way to freeze them? Do you need to let dry frist and then flash freeze them ?
Hi Leigh Ann, I would 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 freeze them for up to a few months. Then, cook them, from frozen, in a pot of boiling water or soup. Enjoy!
Is there any place to buy fresh homemade noodles online?
Can I use whole wheat flour?
I have not tested these with whole wheat flour, so I can’t say for sure. I’d love to hear if you make them!
Can you use gluten free flower for this recipe?
I haven’t tested these with gluten free flour, so I can’t say for sure. I’d love to hear if you try them!
I have made my homemade noodles for years ( I’m 75 years old) my recipe is similar, only I use only 1 teaspoon salt and using 2 cups flour, I add 4 tablespoons “ carnation condensed milk”
After cutting them with my pizza wheel, I leave them pretty much for half a day to dry some! In fact, I’m making my homemade chicken noodle soup right now!!
I think you mean evaporated milk. 🙂 Thanks for sharing. I agree, one teaspoon of salt is enough.
I’m not sure if she meant that or not. Maybe she likes the sweetness, without any other sugar being added to the flour, maybe this bit of creamy sweet milk makes a pretty good noodle? Doesn’t sound right though, eh.. ?
New she had it right!
one teaspoon of salt for sure. two is too much.
I agree with the salt thing- 2 teaspoons seems like too much!
I think the key is one teaspoon salt and double the flour. I made this recipe with two teaspoons salt and the dough was so salty I spent ten minutes adding flour and milk and still had to throw it away.
Love this easy tutorial!