Fresh, soft, and tender homemade egg noodles are easy to make with just 3 ingredients and ready to serve in 30 minutes! Flour, eggs, and water make this simple dough without the need for a pasta maker, so it can all be done by hand!
Table of Contents
Just 3 Ingredients
This homemade egg noodles recipe is a super easy way to make fresh pasta that is much simpler than traditional Italian pasta. With just 15 minutes of prep time and no pasta machine required, homemade egg noodles are great for a quick way to add tender pasta noodles to all kinds of dishes!
You’re going to love learning the art of making egg noodles from scratch and finding new and exciting ways to use them! Use them right away in tuna noodle casserole or dry them for later on, either way, it’s a simple way to elevate pasta recipes!
Egg Noodles vs. Pasta
Most dried pasta you’d pick up from the grocery store tends to be made without eggs using semolina flour. Homemade pasta does contain eggs for the most part, so both egg noodles and pasta are made with flour and eggs. The difference is in the amount. Egg noodles contain more eggs than traditional pasta does.
Why This Recipe Works
- Just 3 ingredients. There’s no easier way to have fresh pasta than making it from scratch with things you probably already have. Flour, eggs, and water!
- Kids can help! Make this egg noodle recipe a weekend project for the kids to prepare some noodles for Sunday supper or to dry them for later on in the week.
- Versatile. Use the noodles in casseroles, soups, or on their own and replace your regular noodle side dishes.
Egg Noodle Ingredients
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 to use the right amount of flour. You don’t want heavy dense noodles! Use some for the dough and some for dusting to prevent sticking.
- 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.
- Chicken broth: I like to cook the noodles in chicken broth for extra flavor but you can certainly use salted water instead.
How to Make Egg Noodles
- 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.
- Add the eggs. Crack the eggs into the center well and use a fork to whisk them.
- 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.
- 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.
- 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.
- Let it rest. Cover it with a towel and let it rest for 10-15 minutes.
How to Cook Egg Noodles
- Roll it out. Dust a clean flat surface with flour and roll the dough out to about 1/4-1/8-thick.
- 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.
- 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.
- 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.
If you want your homemade egg noodles a little firmer, let them dry for about 15-30 minutes before cooking them. You’re not drying them to store them, you’re just altering the final texture a little bit.
- 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 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.
Not particularly. It is said they’re lighter in calories and carbs, but not enough to say they are a healthier way to go.
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.
Not really. It’s not like dough you’d use for a pie or pizza crust, you can continue kneading it for up to 10 minutes longer than directed if you’d like. What happens is it just changes the texture of the noodles. If you want yours a bit softer, knead the dough for a shorter period. If you like them a bit chewier, knead them for longer.
Ways to Use Homemade Egg Noodles
Storing and Freezing
If you plan to store the homemade egg 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.
Transfer homemade egg noodles to a freezer-safe bag or container to keep them frozen for up to 3 months.
More Pasta Dishes to TryBrowse all
Homemade Egg Noodles
- 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
- In a large shallow bowl, stir together the flour and salt.
- Create a well in the center of the flour mixture and crack the 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.
- 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.
- 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.
- 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.
- 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.
- 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 the cooked noodles and serve with butter and parmesan cheese, with your favorite sauce, or in a soup.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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