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There are truly few things better than a bowl of homemade egg noodles! This recipe is super simple to make, uses staple ingredients, and is a great side dish for almost any meal.
Don’t Be Intimidated-Egg Noodles Are SO Easy!
- Forming noodles: No tools needed except a rolling pin! Roll the dough out thin, as the egg noodles will plump up as they cook.
- Make ahead: These noodles cannot be dried, but they can be frozen before cooking.
- Budget tip: Use one batch of this homemade egg noodle recipe to replace one package of Reames frozen noodles for a fraction of the cost (and a delicious homemade flavor).
- Time-saving tip: Prep a double batch and freeze one batch. They can be boiled from frozen.
- 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 Tips Homemade Egg Noodles
- Flour: I use all-purpose flour which provides texture and structure. I have not tested this recipe with alternatives.
- Eggs: Use large eggs. They don’t have to be at room temperature, but eggs at room temperature can be easier to incorporate into the dough.
- Milk: Any milk can be used (including dairy-free). Alternatives can change the flavor slightly.
- Butter: Butter adds 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.
Did you enjoy these Homemade Egg Noodles? Leave a rating and a comment below!
Egg Noodles
This easy recipe for egg noodles uses basic ingredients to create tender, homemade noodles. They're the perfect side for any meal.
Equipment
- Pizza Cutter optional
Ingredients
- 2 cups all-purpose flour more if needed, plus additional for dusting
- ⅛ teaspoon salt or to taste
- 2 large eggs
- ⅓ cup milk
- 1 tablespoon salted butter softened
Instructions
- In a large bowl, combine 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. Once the dough begins to hold together, use your hands to combine.
- Transfer the dough to a lightly floured work surface. Knead the dough for 5 to 7 minutes, adding more flour a little bit at a time if it's too sticky. Once 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
Egg noodles can be frozen. Prepare as directed and transfer the cut noodles to a parchment-lined baking pan. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 4 months.
Boil frozen egg noodles in salted water for 5 to 6 minutes. They do not need to be thawed first.
Nutrition Information
Calories: 325 | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 140mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 261IU | Calcium: 50mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Side Dish
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
My Favorite Ways to Use Egg Noodles
Fast and easy recipe for tender fresh pasta noodles. Buttered with parsley, ground pepper, and anything else you want will work. Thanks for this recipe !
Can this recipe be halved?
It sure can. Click the print page to change the servings. Please note that it will change the ingredients only and not the written directions. Enjoy!
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.