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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
Hello Holly, how much broth to use when making egg noodle gravy ? May U & Ur family have a very Blessed Thanksgiven.
Hi Glen, we have this delicious gravy recipe that would be perfect for these noodles.
I made these tonight. I don’t know if I over kneaded it but my noodles are a little tougher than I expected. Maybe they’re a little too thick? I’m cooking a bit longer to see what happens.
We hope they turned out delicious for you, James!
I made Chicken Paprish tonight and realized I was out of egg noodles. Good thing! I used this recipe instead of my go-to pasta formula-it worked great. I was also able to cut them wider than you can buy premade. I weigh my flour so I started with 120g and then worked in quite a bit more while needing to get to a silken texture. Thanks.
Hello , can I make this pasta with Almond flour? My husband has to eat low carb diet and this recipe has way too much carbs for him. He has a lot of health issues. I sure hope you can help me out with this pasta recipe so he can eat it.
I have not tried making pasta with almond flour. Maybe some other readers can help you out Linda!
Made homemade chicken and noodles soup and used this recipe for the noodles. I did cut the recipe in half since that’s plenty of noodles for my family and because I added them directly to the soup to cook and didn’t want to lose all my broth. I always make my own egg noodles and never buy them. They’re easy to make! Plus the fresh homemade noodles taste way better. This recipe was the first time I have ever added a bit of softened butter to the dough. My standard recipe was always a cup of flour, 1 egg and a bit of milk and salt. I feel like the butter made the noodles more velvety. It was great! 5 stars! Will be adding butter each time going forward. Thanks!
You’re welcome Brooke! So glad to hear!
Best noodles I’ve ever made. I set my phone to make sure I kneaded the dough for 5 minutes, let them sit, then took the time to really roll out the dough pretty thin. I cut the dough in half then cut narrow noodles (about a 1/4 inch). Cooked them in chicken broth for 3 minutes and they were wonderful.
When I make noodles, I often add herbs, spices, or granulated bullion to the dough depending on how I plan to use them. For example, granulated chicken bullion and parsley and/or chives for serving with chicken or in chicken soup. Or onion powder for serving with beef stroganoff.
I give this 5 stars! Was in a pinch with no egg noodles at home – tried these and turned out well each time i’ve made them since.
Learnings:
1. Do not add all the milk at once as it made it them way too sticky and I had to keep adding flour, so made more than I needed
2. The key for me was to roll them out really really thinly, so they are not doughy
3. I tested freezing them since had more than I needed – put them on parchment paper – not overlapping and straight to the freezer. Did not thaw when i removed them but dropped straight into boiling water. they held their shape and tasted great!!!c
Could these be made in advance and frozen to cook later? I love egg noodles but I’d much rather make a triple batch to have on hand.
I haven’t tried freezing so I can’t say for sure, although some readers have mentioned successfully freezing this recipe. Let us know how it works out for you!
One word. AMAZING!
Hello is there a way to dry the noodles and use them at a later date?
I did try drying these and it didn’t work out well, the exterior became very mushy while the inside didn’t cook through. You could maybe try freezing them and storing in an air tight container. I can’t say for sure if it will work or not so if you do try, please let us know how it goes!
Excellent recipe. My kids absolutely loved them. We just had them with butter and a little parm cheese, but next time I’m thinking goulash or Swedish meatballs. Thanks!!
Can I just add them to the chicken soup stock to cook? Will they turn to mush?
They should cook just fine in chicken soup stock. It may thicken the broth slightly (which I personally think is great). The only problem with this is that if you have leftovers, they can sometimes become mushy if left in the broth.
Delicious! I despise using my pasta machine, it is such a hassle. This recipe does not need one, the dough is SO soft and rolls so very easily. The whole recipe is so fast and easy, and truly makes delicious noodles, even when eaten plain. Thank you for the recipe, its a staple around my house!
Can I dry these noodles? If so, how long do they keep? I’ve got an abundance of eggs from our laying hens and am looking for ways to use them up!!
Thanks!
Hi Sacha, We have found they do not cook properly once dried out. But other readers have had success freezing them on parchment paper for use later.
Our family recipe for noodles are just flour, eggs, salt and water. These are for our chicken or beef and noodles or as delicious side dishes featuring veggies and or cheeses. Love them!
Hi, these look delicious. Does it matter what kind of plain flour I use? (Apologies if you’ve mentioned this, I couldn’t find it). I haven’t made pasta before, but I’m sure I’ve read that you need a special kind of flour – 00 is coming to mind, but I’ve no idea what that means! Thank you
I use all-purpose flour for this recipe. Enjoy!
I have not made these yet but they have been on my mind for several days. My 28-year-old granddaughter used to rave about her other Grandma’s noodles so I will make extra for her. I remember my Mother’s noodles from when I was growing up. She made homemade noodles from time to time. As I remember it she would make egg noodles, mashed potatoes, and boiled spare ribs ( back when ribs were cheap ). I would pile the noodles with broth on top of my mashed potatoes and boy was that good. I heard a cookbook author speak years ago who said noodles on mashed potatoes was a peculiar Indiana thing, but it was natural to me.
Yum, that sounds delicious Charlie!
Noodles on mashed potatoes is an Ohio thing, too!!
I have a lot of food allergies. I thought I was allergic to eggs for years but found out by visiting a friend who had farm fresh eggs it is the food grade sanitizer large egg producers use that I’m allergic to. I have now found a regular supply of unwashed eggs and can’t wait to make turkey and noodles the day after Thanksgiving which I will eat on top of my mashed potatoes. Turkey and noodles was always my favorite thing about Thanksgiving. I have missed it so much and I am so excited for Friday!
Dumbest question ever but here goes… My Husband and I love Buccatini (or any thick pasta noodles); from your photo these noodles obviously are thick (which we love). Most of the comments mention using these noodles in meat or potato dishes so my dumb question is Would these noodles go well with just a very simple sauce like Marinara. This said – thanks so much for posting and I can’t wait to try this!
I won’t lie, I love almost any noodle with a simple marinara sauce so I would say definitely yes! But you will have to let me know if you agree :)
As a newlywed (many years ago) my first attempt at making noodles was hubby remarking it was like eating rubber bands.. My mother-in-law used to make a roll and then slice the roll. I will try to make your recipe in the near future.
That is too funny Carole! Hopefully, this attempt at noodles goes much better, we are rooting for you!