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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe October 2017. Updated August 2022.
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!
Im SO happy you posted this ! Just had to go gluten free and couldn’t find them anywhere. I’ll try them now after reading your post.
My daughter and I have gluten sensitivities–not the end of the world but I try to avoid. I was thinking of using regular flour when I make these today, but I’m going to go for it with the gf stuff because of your encouraging comment! Thanks!
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.