Name: Easy Homemade Egg Noodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour (plus extra for dusting); 0.5 teaspoon salt; 2 large eggs (room temperature); 0.25 cup milk (or as needed)

My husband, bless his heart, is obsessed with these. I swear, I could serve him a plate of these noodles with literally nothing else on it and he’d be happy. One time, I tried to get fancy and make some complicated pasta dish… he ate around everything else to get to the noodles! Now, every Sunday, it’s “Noodle Sunday” at our place. The kids love helping (mostly making a mess, let’s be honest), and it’s become this whole cozy family thing. It’s kinda perfect, kinda chaotic, and totally us.

Why You’ll Love This Easy Homemade Egg Noodles Recipe

Because store-bought noodles are sad and lifeless. These are ALIVE!
It’s surprisingly easy. Seriously, if I can do it with two toddlers clinging to my legs, you can definitely do it.
It tastes like your grandma made it, even if your grandma was a terrible cook (no offense to anyone’s grandma).
It’s cheaper than therapy. Okay, maybe not, but close.
You get to impress people with your mad noodle-making skills. BOOM.

How to Make It

Alright, let’s do this! First, you wanna whisk together your eggs, salt, and a little bit of oil in a bowl. Don’t overthink it, just get it mixed. Now, slowly add your flour. I usually start with about two cups, and then just keep adding it, little by little, until a dough starts to form. It’s gonna be sticky at first, and you’ll think you messed up, but just keep going. Trust the process!

Once it forms a shaggy dough, dump it out onto a lightly floured surface. Now, knead it! Push it, fold it, turn it, give it all your frustrations! You’re looking for a smooth, elastic dough. This usually takes me about 8-10 minutes. If it’s still super sticky, add a tiny bit more flour. Just a sprinkle, don’t go overboard!

Once you’ve got that beautiful dough, wrap it in plastic wrap and let it rest for at least 20 minutes. This is important! It lets the gluten relax and makes it easier to roll out. You can even let it rest longer, like an hour or two.

Now comes the fun part – rolling! Cut the dough in half, and keep one half wrapped while you work with the other. Roll it out as thin as you possibly can. I mean, paper-thin! If you have a pasta machine, now’s the time to bust it out. If not, good old-fashioned elbow grease works just fine.

Once it’s rolled out, let it sit for about 15-20 minutes to dry slightly. This makes it easier to cut. Then, fold it up like you’re folding a letter, and slice it into your desired width. I like mine kinda thick, like my grandma used to make, but you do you!

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Unfold the noodles and let them dry for another 30 minutes or so. You can cook them right away, or store them for later. To cook, just drop them into boiling salted water for about 3-5 minutes, or until they’re cooked through. Don’t overcook them, they’ll get mushy! Drain ’em, toss ’em with some butter (or your favorite sauce), and enjoy!

Ingredient Notes

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Eggs: Gotta have ’em! They’re what make these egg noodles, duh. Use large eggs, and don’t use those weird powdered ones. Trust me on this one.
All-Purpose Flour: This is your base. I haven’t tried it with gluten-free flour yet (don’t yell at me!), but if you do, let me know how it goes!
Salt: Don’t skip it! It brings out the flavor of everything. I use kosher salt, but regular table salt works too.
Oil: A little bit of oil helps to keep the dough smooth and elastic. I usually use olive oil, but any neutral oil will do. Don’t use bacon grease though (I mean, you could, but maybe save that for something else).

Recipe Steps:

Whisk eggs, salt, and oil in a bowl.
Gradually add flour, mixing until a shaggy dough forms.
Knead dough on a floured surface for 8-10 minutes until smooth.
Wrap dough in plastic and let rest for 20 minutes.
Cut dough in half; roll one half out thinly.
Let rolled dough dry slightly for 15-20 minutes.
Fold dough and slice into desired noodle width.
Unfold and dry noodles for 30 minutes.
Boil noodles in salted water for 3-5 minutes.
Drain and serve with your favorite sauce.

What to Serve It With

Okay, so these noodles are basically a blank canvas. You can toss them with anything! Butter and parmesan cheese is a classic. Chicken noodle soup is always a winner. Or, get fancy and make a creamy mushroom sauce. Honestly, the possibilities are endless. I’ve even just tossed them with a little bit of pesto and called it dinner. No shame.

Tips & Mistakes

Don’t overwork the dough! It’ll become tough. Just knead it until it’s smooth and elastic, then leave it alone.
If the dough is too sticky, add a tiny bit more flour. But be careful not to add too much, or your noodles will be dry.
Make sure to let the noodles dry slightly before cooking them. This will prevent them from sticking together.
Don’t overcook the noodles! They’ll get mushy. Just cook them until they’re al dente (that’s Italian for “to the tooth,” which means they should still have a little bit of bite to them).
If you’re using a pasta machine, start with the widest setting and gradually decrease the thickness. This will help to prevent the dough from tearing.

Storage Tips

Alright, listen up: leftover noodles are a gift from the gods. Store them in an airtight container in the fridge for up to 3 days. If you’re feeling lazy (like me, most of the time), you can totally eat them cold. They’re actually pretty good! I’ve even been known to sneak a few cold noodles for breakfast. Don’t judge me.

Variations and Substitutions

Herbs: Throw some fresh herbs into the dough for extra flavor. Parsley, rosemary, or thyme would all be delicious.
Cheese: Add a little bit of grated parmesan cheese to the dough. This will give the noodles a nice cheesy flavor.
Spices: A pinch of nutmeg or black pepper can add a little bit of warmth and depth to the flavor.
Garlic: If you’re feeling adventurous, try adding a clove of minced garlic to the dough. Just don’t go overboard, or your noodles will be too garlicky.
No eggs?: Yeah, you can try it with just water, but they won’t be egg noodles. They’ll be…water noodles? I haven’t tried it, but let me know if you do!
Out of oil?: Melted butter works in a pinch. Don’t use bacon grease unless you’re really feeling wild.

Frequently Asked Questions

I can’t have gluten… will this still work?

Probably not with regular flour. But I hear there are some good gluten-free flour blends out there. You might have to experiment a little to get the texture right. Let me know how it goes!

Do I have to let the dough rest?

YES! Don’t be impatient! It’s super important. The gluten needs to relax, or your noodles will be tough and impossible to roll out. Trust me, I’ve tried skipping this step, and it’s not worth it.

Can I freeze these?

Yep! Just make sure they’re completely dry before you freeze them. Lay them out on a baking sheet in a single layer, and freeze them for a few hours. Then, transfer them to a freezer bag. They’ll keep for up to 3 months.

My dough is too dry. What do I do?

Add a teaspoon of water at a time, kneading until the dough comes together. Be careful not to add too much, or it will be sticky.

My noodles are sticking together when I cook them. Help!

Make sure you’re using enough water, and that it’s boiling rapidly. Also, don’t overcrowd the pot. Cook the noodles in batches if you have to. And a little bit of oil in the water can help too.

Easy Homemade Egg Noodles Recipe

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