Made with just flour, eggs, and water, these 3-ingredient egg noodles are the easiest way to enjoy fresh pasta at home. No machine needed!

Homemade egg noodles in a bowl with parmesan.

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Simple 3-Ingredient Egg Noodles You’ll Love

These homemade egg noodles are soft, chewy, and come together in just 30 minutes with flour, eggs, and a splash of water, no pasta machine needed! Use them fresh or dry for later.

I love tossing the fresh pasta noodles in butter and Parmesan for a quick butter noodles side dish, or adding them to hearty meals like meatballs with marinara sauce or baked noodle dishes like chicken noodle casserole!

It’s a simple, hands-on recipe kids can help with and one you’ll come back to anytime you need a cozy homemade touch.

Egg Noodle Ingredients

Egg noodle ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • All-purpose flour: Although we’re not baking with flour this time, it’s still important to learn how to measure flour accurately for the right amount. You don’t want heavy dense noodles!
  • Fine sea salt: Using a bit of salt will help enhance the flavors and elevate the taste of the noodles.
  • Large eggs: We need 2 whole eggs to make homemade egg noodles!
  • Water: Needed to help form the dry ingredients into a dough.

How to Make Egg Noodles

Showing how to make egg noodles in a 6 step collage.
  1. Combine the flour and salt in a large bowl. Stir together and then create a well in the center of the mixture. This means pushing the mixture out towards the sides of the bowl so there is a cavity in the middle.
  2. Add the eggs. Crack the eggs into the center well and use a fork to whisk them.
  3. Mix all the ingredients. Add 1/4 cup of water to the eggs and continue to whisk the eggs, gradually whisking and incorporating the flour from the sides.
  4. Form the dough. Mix until the dough starts to form, adding a bit of water 1 Tablespoon at a time if you think it’s too dry. If it’s too tacky, add a bit more flour.
  5. Knead it into a ball. Transfer the dough to a clean floured work surface and knead it by hand for about 3-5 minutes until smooth. Shape the dough into a ball.
  6. Let it rest. Cover it with a towel and let it rest for 10-15 minutes.
Showing how to make egg noodles in a 4 step collage.

How to Cook Egg Noodles

  1. Roll it out. Dust a clean flat surface with flour and roll the dough out to about 1/4-1/8-thick.
  2. Dry it. Let it rest a few minutes to dry a bit and then fold the dough loosely several times to form a loose roll.
  3. Cut into strips. Use a sharp knife or pizza cutter to slice the log into thin strips about 1/4-inch wide (or your desired width). Unroll the noodles to separate them and dust them with a bit of extra flour. This will help to prevent them from sticking.
  4. Cook the noodles. Bring chicken broth or salted water to a boil, add noodles to boiling water, and cook them for 3-5 minutes until al dente. Drain and serve with butter and a sprinkle of Parmesan, with your favorite sauce, in soup, stews, or casseroles.

Recipe Tips

  • Use milk. If you’re not worried about keeping this recipe dairy-free, you can replace the water with milk to make the dough for a richer flavor.
  • Add butter. You can also add 1 Tablespoon of softened butter with the whisked eggs. Both add extra richness and flavor to the noodles.
  • Don’t skip resting the dough. After working the dough, giving it a chance to rest helps to prevent the homemade egg noodles from shrinking.
  • Use a stand mixer with the dough hook attachment if you prefer.
  • Drying your noodles. There’s no need for a pasta drying rack, however if you have a wire rack you can use that to dry your pasta noodles. Otherwise, the counter is just fine. For a firmer texture, dry them for up to 30 minutes before using.
Egg noodles on a wooden board.

Recipes to Use with Egg Noodles

Use these noodles in some of my favorite recipes including chicken noodle soup, beef and noodle soup and this easy tuna casserole with egg noodles!

They are also delicious served with crockpot beef stroganoff, Swedish meatballs or even tossed with basil pesto.

Homemade egg noodles in a bowl.

More tasty noodle dishes to check out include chow mein noodles, easy lasagna soup or leftover turkey soup!

More Pasta Recipes

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Egg noodles on a wooden board.

Homemade Egg Noodles

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Resting time: 15 minutes
Total Time: 30 minutes
Servings: 4
These 3-ingredient homemade egg noodles are fresh and made-from-scratch in only 30 minutes. They are easy to make and there is no special equipment required!
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Equipment

Ingredients 

  • 2 cups all-purpose flour , plus more for dusting
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ¼ cup water , add more as needed
  • Chicken broth or salted water , for cooking

Optional serving: Butter and parmesan cheese, Sauce, or in soup

Instructions

Dough

  • Dry ingredients. In a large shallow bowl, stir together 2 cups flour and 1/2 teaspoon salt.
  • Add eggs. Create a well in the center of the flour mixture and crack 2 eggs into it. Whisk the eggs with a fork. Add 1/4 cup water to the eggs and gradually whisk the flour from the sides of the well into the egg mixture.
  • Mix dough. Continue mixing until a dough starts to form. If the dough seems too dry, add water, 1 Tablespoon at a time, until the dough comes together and is no longer tacky. If it's too sticky, add a little more flour.
  • Knead dough. Transfer the dough to a well-floured surface and knead it 3 to 5 minutes, or until smooth. Shape the dough into a ball and cover it with a towel. Let it rest 10 to 15 minutes.
  • Roll out dough. Dust surface with flour and roll out the dough into a thin sheet, about 1/4- to 1/8 inch thick. Let the rolled dough rest a few minutes to dry slightly.
  • Cut into noodles. Fold the dough several times to create a loose roll. Using a sharp knife, cut it into thin strips, about 1/4-inch wide. Unroll the noodles and dust them with a bit of flour to prevent sticking. At this point, you can cook the noodles immediately or let them air dry 15 to 30 minutes for a firmer texture.

Cook

  • Cook noodles. In a large pot, bring chicken broth or salted water to a boil over medium heat. Add the noodles and cook 3 to 5 minutes, or until tender but still slightly firm (al dente).
  • Drain and serve. Drain the cooked noodles and serve with butter and parmesan cheese, with your favorite sauce, or in a soup.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Dairy: This recipe is dairy free, but you can use milk in place of water if desired. You could also add in 1 Tablespoon softened butter with the egg mixture. 

Nutrition

Calories: 259kcal, Carbohydrates: 48g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 324mg, Potassium: 97mg, Fiber: 2g, Sugar: 0.3g, Vitamin A: 119IU, Calcium: 22mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can homemade noodles be dried?

They can and they should be if you’re not going to cook them right away. To store them they should be dried completely. You can keep them drying on a rack or use a dehydrator. It’s up to you.

Can I make this recipe ahead ahead of time?

If you plan to make ahead and store the noodles before cooking them, dry them for at least 1 hour first. The longer the better so that way they don’t stick together. Store them in an airtight container in the fridge for up to 3 days, being careful to stack them gently and not pack them in.

How to freeze homemade egg noodles?

Transfer noodles to a freezer-safe bag or container to keep them frozen for up to 3 months.