Homemade Egg Noodles

Making your own egg noodles from scratch is easier than you think! With just a few simple ingredients eggs, milk, flour, and salt you can create tender, silky noodles perfect for soups, casseroles, or your favorite comfort food dishes.

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Ingredients

• 2 large eggs
• ¾ teaspoon salt (4.5 g)
• 2 tablespoons milk (30 ml)
• 1½–2 cups all-purpose flour (180–240 g)

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Instructions

1. Make the Dough
   In a medium bowl, whisk together the eggs, milk, and salt until smooth.
   Stir in 1 cup of flour and mix until combined. Gradually add more flour, a spoonful at a time, until the dough comes together in a soft ball — slightly tacky but not overly sticky.
2. Knead the Dough
   Transfer the dough to a floured surface. With floured hands, knead for 3–5 minutes until the dough feels smooth and elastic.
   Let it rest for 10 minutes — this helps relax the gluten and makes rolling easier.
3. Roll Out the Dough
   Roll the dough out on a lightly floured counter until very thin — ideally less than ¼ inch thick (or even paper-thin for delicate noodles).
4. Cut the Noodles
   Using a sharp knife or pizza cutter, slice the dough into long strips — thin for soups or wider for hearty dishes.
   You can lightly gather or twist the noodles with your fingers for a rustic, homemade look.
5. Cook the Noodles
   To cook immediately, drop the noodles into a pot of boiling salted water and cook for 2–3 minutes, until tender.
   Drain well and use in your favorite recipes like Beef Stroganoff or Swedish Meatballs. Alternatively, you can cook them directly in soups — such as chicken noodle soup — or simply toss them with butter and grated Parmesan cheese for a quick and comforting side.

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Why You’ll Love This Recipe

• Made with just four pantry ingredients.
• Takes less than 30 minutes start to finish.
• Fresh, tender noodles with unbeatable homemade flavor.
• Perfect for soups, casseroles, or buttery side dishes.
• Easy to customize thickness and shape to your liking.

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Tips

• Don’t overwork the dough: Knead just until smooth for soft noodles.
• Resting is key: The 10-minute rest makes rolling much easier.
• Flour as needed: Keep your work surface and rolling pin lightly floured to prevent sticking.
• For extra richness: Add an extra egg yolk to the dough.
• Drying option: Lay noodles flat on a rack or floured towel to dry for a few hours if you want to store them.

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Variations and Substitutions

• Dairy-free: Substitute milk with water or unsweetened plant-based milk.
• Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Herbed noodles: Mix dried herbs like parsley, thyme, or basil into the dough for added flavor.
• Gluten-free: Use a gluten-free all-purpose flour blend (with xanthan gum for elasticity).
• Colorful noodles: Add a spoonful of spinach or beet purée for a fun visual twist.

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FAQs

Can I make these ahead of time?
Yes! Let the noodles dry completely, then store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I freeze homemade egg noodles?
Absolutely. Spread them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen — no need to thaw!

Why did my noodles turn out tough?
Over-kneading or using too much flour can make them dense. Stop kneading once the dough is smooth and pliable.

How do I know when they’re done cooking?
Fresh egg noodles cook quickly — 2–3 minutes in boiling water is enough. They should be tender but slightly firm to the bite.

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Serving Suggestions

• Toss with butter, garlic, and Parmesan for a simple side.
• Add to homemade chicken noodle soup for a cozy meal.
• Serve under Swedish meatballs or beef stroganoff.
• Pair with creamy sauces like alfredo or mushroom sauce.
• Mix with fresh herbs and olive oil for a light, rustic pasta dish.