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.
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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!
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
The noodles were so soft and airy. Absolutely delicious!
Thank you for sharing your recipe.
i used this recipe tonight to make French Onion Noodle Soup and it turned out perfectly!
Made these for dinner last night. First time
ever making noodles! Thank you for the
quick and easy recipe. I definitely need to get
them thinner next time, but that was a me-error. lol
Thank you and God Bless!
So happy you enjoyed them AZ!
How many servings would you say this makes? Should I double for a family with 3 hungry boys? :)
Hi Nicole, this recipe makes about 4 servings, so for 3 hungry boys I would definitely double this recipe!
Can this recipe be doubled exactly?
Hi Colleen, we haven’t doubled this recipe but it should turn out fine. You may need to cook the noodles in batches though unless you have a large pot.
Holly, My wife buys Reams frozen egg noodles every year at Thanksgiving, shes not finding them and Ive been given the task of making them at home, are these similar to the store bought? Thanks
Hi Shane, I am not sure if they are similar to that brand of egg noodles but they are delicious. If you choose to freeze them another reader has with great success. She froze them between parchment paper and had the best results cooking them straight from frozen (not defrosting first). Let us know how it turns out.
Hello, Can you put these in the crockpot? If so could you tell me what I would need to do before adding the noodles in? Thank you so much! Cant wait to try this recipe!
Hi Shellie, we have only made this recipe as listed. But I worry they noodles wouldn’t hold up well being cooked in the slow cooker.
My family has made these for generations. We cook them in chicken broth and serve them over mashed potatoes. Holy carbs Batman!! Not sure if that is Irish or Scottish, which is what my grandmother’s family was.
I love egg noodles over mashed potatoes Cindy! Pure comfort!
worked very well for me used in chicken noodle soup Delish! Thank You
Good idea MZ, that would be yummy!
After making these noodles, instead of cooking them, can they be put in freezer for later use?
Hi Marie, I have never tried freezing these noodles but another reader has. She froze them between parchment paper and had the best results cooking them straight from frozen (not defrosting first). Let us know how it turns out.
We dry our noodles completely before freezing to avoid the soggy mess defrosting fresh noodles makes. Our texture, size, and flavor are always good. The drying and freezing haven’t resulted in any negative results. Perhaps this is because my mother’s recipe only uses flour, eggs, and salt. Whenever we have extra eggs we make several batches of noodles, dry, and freeze. It certainly eases the load at holiday time as well as providing a quick, comforting meal when needed other times through the year. By using a kitchen aid stand mixer with a dough hook and a pasta machine, two of us can produce 6 months to a year’s worth of noodles for very large gatherings. Perhaps this will be helpful to someone else.
Thanks for the tips Becky! That is awesome :)
I’ve made egg noodles many times, and decided to try this recipe. These did not turn out well. I am trying a different recipe. I wish I could have the last hour back. ☹️
So sorry to hear that Amanda! We have made this recipe many times with great success!
My mother learned to cook from her grandmother as a young girl and she could really cook. I grew up eating home made noodles. As I remember it she would often boil spare ribs and cook the noodles (she always dried her noodles) then put the noodles on top of mashed potatoes. It was delicious. I heard from a cookbook author that noodles over mashed potatoes is a peculiar dish found mostly in Indiana where I live.
Charlie, my mother also learned to cook from her mother. Noodles from either of their kitchens were legendary! I don’t live in Indiana, but I too love noodles over potatoes. I know it is full of carbs, but it sure is hard to resist!
We have been eating homemade chicken and noodles over mashed potatoes for ever i live in Kansas and that and a couple of slices of homemade bread with butter isjust about the best meal on a cold winters day
Oh yes! Don’t forget the bread and butter for a comforting meal!
Looking to save
Michael,
I hope you enjoy this recipe!
My Granny taught me that once you roll the dough out thin, roll it up like a jelly roll and cut across the roll to make the noodles what ever width you want. If you cut them out of flat dough I have found a pizza cutter is ideal for cutting them.
Great ideas Heather, thank you for sharing!! Grandma’s always had the best tricks in the kitchen!
I make noodles and freeze them in batches between parchment paper. Works great but I found you don’t thaw before you cook them..it makes a sticky mess LOL but I was able to salvage them and never thawed them again this is an excellent recipe.
Thanks for sharing this tip Sharon!
Wow. I’m so glad I didn’t have egg noodles in my cabinet today when I decided to make beef stroganoff. These are so wonderful. Thank you for posting this delicious recipe.
I am so glad you loved them Jonathan!
These are delicious I have tried a few different recipes but like this one the best I do cook in the soup when I make homemade chicken noodle
So happy to hear that Kathy!
If making for soup…can you cook directly in pot with chicken and vegetables, etc. I am not a fan of broth soups I like a thicker consistency…thinking flour on noodles would do that while cooking.
Also same question if making to use in casserole, do I cook them seperate, or add to casseole to cook them?
If you are making a soup, they can be cooked in the broth and it will very slightly thicken the broth. If making a casserole I would suggest boiling them first (just like you would boil any pasta for a casserole). The texture of these noodles is slightly more dumpling like.
You don’t seem to mention what kind of flour to use for your egg noodles. Do you suggest AP or bread flour. Our chef in class insists on bread flour.
I use all purpose flour.
When my grandmother made her Haluski, she made these noodles. I have yearned for her Haluski for years. I always used store bought noodles and it never was right. When I saw your picture I knew immediately that was what she did! HOME MADE NOODLES.
❤️
My mom made Homemade egg noodles mainly for Thanksgiving and Christmas and a few other times a year. They were a treat. Cooked in either beef or chicken broth and served over mashed potatoes. Didn’t need gravy. Now the weather is cooler, it’ll be time to make some. I will try your recipe. I too love looking through old recipe boxes.
These would be delish cooked in broth! I hope you love these!
Show me the recipe
Hi Brenda, you can scroll to the bottom of the post or use the jump to recipe button at the top to view the recipe in full!
Staying at home has me searching for even more recipes than ever online. I wanted to make egg noodle and this hit the spot! Easy to make with perfect texture. Of course served it with you ground beef stroganoff. Perfect for a rainy Sunday dinner! Both recipes are supposed to serve four, but the bowl is empty with the two of us.