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!
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?