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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!
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?