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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!
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.