Homemade Egg Noodles

Name: Homemade Egg Noodles
Prep time: 40 min
Cook time: PT-482409H39M49S
Total time: 44 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 2 large eggs; 1/4 cup milk; 1 tbsp melted butter

Isabella

🌟Life, Love, and Gastronomy 🍷

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These homemade egg noodles are a simple yet versatile addition to your kitchen repertoire. Perfect for soups, casseroles, or simply tossed with butter and herbs, they’re tender, flavorful, and far superior to store-bought options.

Why You’ll Love This Recipe

I love how easy it is to make these noodles with just a few pantry staples. They’re customizable in shape, thickness, and flavor, allowing you to craft the perfect noodle for any dish. Plus, they cook quickly and taste fresh, making them a go-to for comforting meals like chicken noodle soup or creamy pasta dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (plus extra for dusting)

1/2 teaspoon salt

2 large eggs

1/4 cup milk

1 tablespoon butter, melted

Directions

Make the Dough: In a large mixing bowl, I combine the flour and salt. I make a well in the center and add the eggs, milk, and melted butter, mixing everything until a shaggy dough forms.

Knead the Dough: On a floured surface, I knead the dough for 8-10 minutes until smooth and elastic. Then, I wrap it in plastic wrap or cover it with a damp towel, letting it rest for 20-30 minutes.

Roll Out the Dough: I divide the dough into two portions and roll each one into a thin sheet, about 1/8-inch thick, on a floured surface.

Cut the Noodles: Using a knife or pizza cutter, I slice the dough into my desired noodle shape. Sometimes I use a pasta cutter for uniform strips.

Dry the Noodles (Optional): If I’m not cooking them right away, I lay the noodles on a floured surface or drying rack for 1-2 hours.

Cook the Noodles: I bring a pot of salted water or broth to a boil, add the noodles, and cook them for 2-4 minutes. Then, I drain and serve them immediately.

Servings and Timing

Servings: About 4-6 servings (depending on how thinly the noodles are rolled).

Prep Time: 40 minutes (including resting time).

Cook Time: 2-4 minutes.

Variations

Flavored Noodles: I add chopped fresh herbs, garlic powder, or spinach puree to the dough for an extra layer of flavor.

Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend. Adjust kneading time as needed.

Whole Wheat: For a heartier taste, I substitute half the all-purpose flour with whole wheat flour.

Storage/Reheating

Storage: If I dry the noodles, I store them in an airtight container at room temperature for up to 2 days. Cooked noodles can be kept in the refrigerator for up to 3 days.

Reheating: I reheat cooked noodles in a skillet with a bit of butter or in a sauce of choice.

Related Recipes:

Spicy Potato Noodles

FAQs

Can I freeze homemade egg noodles?

Yes, I freeze fresh noodles by laying them on a baking sheet until firm, then transferring them to a freezer-safe container. They can be cooked straight from frozen.

What’s the best flour for homemade noodles?

All-purpose flour works perfectly, but I sometimes mix in semolina flour for a slightly firmer texture.

Do I need a pasta maker to make these noodles?

Not at all! I roll the dough by hand with a rolling pin. A pasta cutter is helpful but not necessary.

How do I prevent noodles from sticking together?

I dust the noodles generously with flour after cutting and before storing or cooking.

Can I make the dough ahead of time?

Yes, I prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before rolling and cutting.

Conclusion

Homemade egg noodles are a comforting, customizable staple that elevate any dish. Whether I’m preparing a hearty soup, a creamy pasta dish, or a simple buttered side, these noodles never fail to impress. Give them a try—you’ll taste the difference.

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