This simple Homemade Egg Noodles recipe uses just a few ingredients to make the most chewy and flavorful noodles. They’re perfect for using in soups, stews, beef stroganoff, or as a tasty side dish with butter and Parmesan cheese.
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Homemade Egg Noodles Recipe
Would you believe that with just a handful of ingredients and a few minutes you could have fresh homemade noodles? A far cry from the dried grocery store noodles, these Homemade Egg Noodles are tender, chewy, flavorful and incredibly easy to make.
This egg noodle recipe is so simple, in fact, that it’s virtually foolproof. No special equipment is required - just flour, eggs, salt, water, and a little bit of time. You can add these noodles to Chicken Noodle Soup or any other soups and stews, serve with Beef Stroganoff, or even just toss with a little butter and Parmesan cheese as a tasty side dish.
If you plan to add them to soup, there’s no need to pre-cook. Just add the noodles during the last few minutes of cooking.
Egg Noodle Ingredients
- Flour - I like to use all-purpose flour to make egg noodles. You will need about 2 cups of flour for the dough, plus a touch more to keep the dough from being sticky. You’ll also want to have extra flour on hand for when you are rolling and cutting the noodles.
- Eggs - you will need both egg yolks and a whole egg to make these egg noodles. Any type will work, but the better quality the eggs the more flavorful the noodles will be.
- Salt - sea salt works great.
- Water - you’ll want to use cold water to mix the dough together.
How to Make Egg Noodles From Scratch
- Mix the dough. In a large mixing bowl, add the flour and salt and whisk together. In a separate bowl, whisk together the egg yolks, whole egg, and 3 tablespoons of cold water. Make a well in the center and add the egg mixture. Using your hands, mix the flour and salt into the eggs and combine until a dough ball starts to form. Add another tablespoon of water if needed to collect all the flour. (Note: the dough may be slightly sticky but should hold together)
- Knead the dough. Knead the dough until it is well-combined, adding additional flour a tablespoon at a time if necessary so that it is no longer sticky to the touch.
- Roll the dough. Transfer the dough to a lightly floured counter. Roll out dough with a rolling pin until it's about ⅛" thick. Continue to lightly flour the counter and rolling pin as needed so the dough doesn't stick.
- Cut and dry the noodles. Use a sharp knife or pizza cutter to cut the pasta into strips, or you can even use cookie cutters to make fun shapes. Gather the noodles together with your fingers to loosen then let them dry on the counter for 20-30 minutes before cooking.
- Boil the noodles. Meanwhile, boil a large pot of salted water. When you are ready to cook the egg noodles, add to boiling water and cook for 5-12 minutes, or until tender.
- Use as desired. Remove cooked egg noodles with a slotted spoon, or drain the water, and use as desired. Enjoy!
Tips for Making Homemade Egg Noodles
- Use High-Quality Ingredients: Start with fresh and high-quality ingredients. Use fresh eggs, all-purpose flour, and a pinch of salt for the best flavor and texture.
- Mix the Dough Gradually: Gradually add the eggs to the flour while mixing. Avoid adding them all at once to prevent clumps and ensure a smooth dough.
- Knead the Dough Well: Kneading the dough is essential to developing the gluten and creating a smooth dough. You want to knead the dough until it's smooth and elastic, but avoid over-kneading to prevent toughness.
- Let the Dough Rest: One way to avoid tough noodles is by making sure to allow the dough to rest for about 20-30 minutes after you knead it. This resting period relaxes the gluten and makes the dough easier to roll out and cut.
- Roll Out the Dough Thinly: Roll the dough as thinly as possible for delicate, tender noodles. Use a well-floured surface and rolling pin to prevent sticking.
Frequently Asked Questions
Yes! You can make the dough ahead of time and then wrap and store it in the fridge overnight, or the freezer for up to a month. Or, roll and cut the noodles, allow them to dry for 20-30 minutes, then transfer to freezer bags and store in the fridge for a few days or the freezer for up to 2 months.
It isn’t absolutely necessary to let the egg noodles dry before cooking, but it does help to keep them from sticking together. If you plan on storing the noodles, you should definitely allow them to dry first. If you have drying racks you can use them. Otherwise, just gather them together with your hands to loosen them and allow them to dry on the counter.
If you notice that you are having a difficult time rolling out your dough because it keeps shrinking back, cover it loosely with a towel or plastic wrap and allow it to rest for 5-10 minutes. This allows the glutens developed during kneading and mixing to relax.
Yup! You can freeze uncooked egg noodles for up to 2 months in freezer bags. To cook, transfer to the fridge overnight or pull out to room temperature for 20-30 minutes before cooking as directed.
Fresh pasta cooks much faster than dried pasta so you’ll want to keep an eye on it because the egg noodles cook time can vary quite a bit. Depending on how long you allow the pasta to dry, how thick it is rolled, how large the pieces are, and how many you are cooking at once, it can take anywhere from 5-12 minutes for your noodles to cook and become tender.
Storing Egg Noodles
- Refrigerator: store leftover cooked Egg Noodles in an airtight container in the fridge for up to 2 days.
- Make-Ahead: if you want to prep the noodles ahead of time, be sure to let them dry for at least 30 minutes before transferring to an airtight container or freezer bags. They can be stored for up to 3 days before cooking.
- Freezer: to freeze homemade pasta dough, wrap well in plastic wrap, place in a freezer bag and store frozen for up to 2 months. To freeze uncooked noodles, transfer to freezer bags and store frozen for up to 2 months.
Homemade Egg Noodles Recipe
Ingredients
- 2 cups All-Purpose Flour
- 3 large Egg Yolks
- 1 large Egg
- 1 teaspoon Salt
- 3-4 Tablespoons Water cold
Instructions
- In a large mixing bowl, add the flour and salt and whisk together. In a separate bowl, whisk together the egg yolks, whole egg, and 3 tablespoons of cold water. Make a well in the center and add the egg mixture.
- Using your hands, mix the flour and salt into the eggs and combined until a dough ball starts to form. Add another tablespoon of water if needed to collect all the flour. (Note: the dough may be slightly sticky but should hold together)
- Knead the dough until it is well-combined, adding additional flour a tablespoon at a time if necessary so that it is no longer sticky to the touch.
- Transfer the dough to a lightly floured counter. Roll out dough until it's about ⅛" thick. Continue to lightly flour the counter and rolling pin as needed so the dough doesn't stick.
- Use a sharp knife or pizza cutter to cut the pasta into strips. Loosen the pasta and let it dry on the counter for 20-30 minutes before cooking.
- Meanwhile, boil a large pot of salted water. When you are ready to cook the egg noodles, add to boiling water and cook for 10-12 minutes, or until tender.
- Remove cooked egg noodles with a slotted spoon, or drain the water, and use as desired. Enjoy!
Nutrition
More of the Best Noodle Recipes
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- More Pasta Recipes
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These Homemade Egg Noodles and tender, chewy, delicious, and super simple to make. Add them to your favorite soups, stews, and casseroles or toss with a little butter and Parmesan for a satisfying side dish.
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