Homemade egg noodles are easy to make and so delicious.
Using staple ingredients, this egg noodle recipe is a great side dish for almost any meal and is fun to prepare—no special tools needed!

Holly’s Recipe Highlights For Egg Noodles
- Difficulty: You’ll be surprised how easy these egg noodles are to prepare, and best of all, you don’t need any special tools.
- Technique: Roll the dough thin because the egg noodles will plump up as they cook.
- Prep ahead: These noodles cannot be dried, but can be frozen before cooking and boiled from frozen.
- Budget tip: Use these homemade egg noodles to replace Reames frozen noodles for a fraction of the cost (and a delicious homemade flavor).
- Time-saving tip: Prep a double batch and freeze half to have egg noodles ready at any time.
- Serving suggestions: These noodles are great served with almost any recipe that has sauce or gravy. We also love them in chicken noodle soup.
Ingredients For Homemade Egg Noodles
This recipe tastes best when the freshest ingredients are used. Fresh whole eggs, full-fat milk, and butter will guarantee the best results.
- Flour: Use all-purpose flour for the best texture and structure. This has not been tested with alternatives.
- Eggs: Use large eggs for structure and moisture. Room-temperature eggs are not required but can be easier to incorporate into the dough.
- Milk: Whatever milk is in your fridge (including dairy-free) will work in this recipe. Alternatives can change the flavor slightly.
- Butter: Butter adds a richness and flavor.
Storage, Freezing, and Leftovers
To make ahead: Prep the noodles and place them on a baking sheet. Cover them with plastic wrap for up to 4 hours.
To store: Keep leftover cooked egg noodles in a covered container in the refrigerator for up to 4 days. Spray them with a little pan release if they are stuck together before using them again.
To freeze: Assemble uncooked egg noodles ahead and freeze them on a baking sheet, then transfer them to a zippered bag for up to 4 months.
My Favorite Ways to Use Egg Noodles
Did you enjoy these Homemade Egg Noodles? Leave a rating and a comment below!
Egg Noodles
Equipment
Ingredients
- 2¼ cups all purpose flour divided
- ⅛ teaspoon salt or to taste
- 2 large eggs
- ⅓ cup milk
- 1 tablespoon butter softened
Instructions
- In a large bowl, combine 2 cups of flour and salt. Set aside.
- In a small bowl, whisk the eggs. Add the eggs, milk and butter to the flour mixture. Stir with a fork to bring the ingredients together and once a dough begins to form, use your hands to combine.
- Knead the dough on a lightly floured work surface, adding more flour a little bit at a time if it's too sticky. Continue kneading for about 5 minutes or until smooth. Wrap the dough in plastic wrap and rest at room temperature for 20 minutes.
- Using the remaining flour, generously flour your work surface. Roll the dough into a long rectangle about ⅛ inch thick (If desired, split the dough in half and roll it out in batches to make it easier to handle). Cut into strips with a pizza cutter or knife and dust with flour.
- Bring a large pot of salted water to a rolling boil.
- Add the noodles and cook for 3 minutes or until cooked. Serve with butter or your favorite sauce.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Sorry Holly- this is a question: I have Celiac disease kids so I have to use a GF flour all purpose. Do you think these noodles would hold up in chicken noodle soup? I can always make them separate and pour the soup over cooked noodles but in a casserole or other dish do you think they’d hold up? I use Jules cup for cup all purpose flour and it so far has worked great with all recipes I’ve tried.
I have never tried these egg noodles with a gf flour but they are fairly sturdy and should hold up well. I’ve used them in this crock pot chicken and noodles recipe and they worked perfectly. I would love to hear how they turn out for you!
I’m sorry Holly- this is a question instead of a comment. I love homemade noodles. I’d like to use this recipe as a base for some type of chicken casserole… much like your recipe for chicken noodle casserole, or your chicken marsala. Or perhaps a Tuscan chicken recipe with these noodles as a base instead of rice or potatoes. I’d like to mix up the noodles with the rest of the dish (after cooking both separately) & then keep warm & serve from an electric roaster or a large crockpot. Do you think the noodles would hold up staying warm for a few hours this way, or do you think they would kind of break up & disintegrate into the sauce? (sorry for the double questions, but forgot to mention the crockpot option in my first submittal). Also, because homemade noodles soak up sauce, would you double the sauce in a recipe in order to keep warm in the way mentioned previously? I love your recipes!!
Yes, these noodles are fairly sturdy and should hold up well. I’ve used them in this crock pot chicken and noodles recipe and they worked perfectly (cooked on low for 90 min). I’d suggest using the warm setting if your slow cooker has one. That sounds delicious!
So easy, and sooo much tastier than any brand of storebought pasta! I’ve made these numerous times without incident, and everyone comments on how fresh and tasty the noodles are in whatever recipe I’ve included them in. Thank you!
I made these ! they were awesome.