Easy Egg Noodles are so delicious you will make these over and over again! These noodles are not only tasty but they have a texture that is tender and almost dumpling like, making them the perfect side dish for your favorite fall recipes.
Top them with Beef Stew or Ground Beef Stroganoff (Hamburger) or just add some butter, salt and pepper for the perfect side. They’re great tossed into Homemade Chicken Noodle Soup or sprinkled with parmesan cheese too!
Homemade Egg Noodles
I was the lucky recipient of an antique box of recipes which I treasure so much! I try to imagine the stories and love behind each handwritten card as I go through them. Some of the recipes are strange (lime jello and tuna is NOT a thing) but some are downright wonderful like this one!
What are Egg Noodles?
Egg noodles are simply noodles made with flour and, you guessed it… eggs! The dough is rolled thin, cut into strips, and cooked in boiling water. Egg noodles are easy to prepare and cook in no time at all and are perfect for goulash, stroganoff, or soups!
How to Make Egg Noodles
Homemade egg noodles are very easy to make. These homemade egg noodles are made with flour, eggs and milk and a touch of butter. The butter adds great flavor but makes the dough velvety smooth.
- Combine flour with salt, then add milk, eggs and butter.
- Mix with a fork or a pastry cutter until it becomes sticky.
- Turn the sticky dough onto a floured surface and knead it, adding flour if needed, until it becomes smooth.
- Allow the dough to rest (I learned this while making pasta in Italy).
- Roll out the dough to about 1/4 or 1/8 inch thickness and cut into strips.
You can allow the noodles to rest for a while, but do not let them dry out as they don’t cook properly (speaking from experience). If you need they can be covered for up to a couple of hours.
How to Cook Egg Noodles
Start with fresh soft noodles to make this recipe. Keep in mind they only take a few minutes to cook so have the rest of your meal ready to go! They will plump and thicken once cooked so be sure to roll them a bit thinner than you think you will want them.
- It is important to use a large pot of boiling, salted water when cooking egg noodles. The noodles need space to cook properly and the salt adds taste.
- If the noodles are fresh, you only need to cook them for about 3-4 minutes. (Keep in mind, dried store bought egg noodles need to cook about 6-8 minutes).
- Once cooked, drain and serve immediately.
Egg Noodles
Homemade Egg Noodles are very different from store bought. They’re thicker and have different texture, more dumpling like.
The main difference between regular pasta and egg noodles is in the eggs. Egg noodles are made with a higher proportion of eggs to flour, typical pasta (which I learned to make in Italy) can contain a combination of semolina and wheat flour, water and a smaller ratio of egg. Dried pasta in the store usually doesn’t contain any egg at all.
While delicious served plain, I love to serve these Easy Egg Noodles with butter, salt and pepper and sometimes a sprinkle of parmesan cheese! The texture of homemade egg noodles is thicker and almost dumpling like (although the ingredients are different than my Old Fashioned Chicken and Dumplings) making them the perfect base to top with any saucy recipe!
A few favorite things to serve egg noodles with are:
Homemade egg noodles are the perfect addition when making soup! Add them to Fresh Tomato Soup for a delicious twist!
More Egg Noodle Recipes You’ll Love:
- Cabbage and Noodles – So Yummy!
- Crockpot Chicken Noodle Soup
- Beef Stroganoff Casserole
- Crock Pot Chicken and Noodles
- Creamy Chicken Noodle Casserole (from Scratch)
Did you enjoy these Homemade Egg Noodles? Be sure to leave a rating and a comment below!
Egg Noodles
Ingredients
- 2 cups flour
- ⅛ teaspoon salt or to taste
- 2 eggs
- ⅓ cup milk
- 1 tablespoon butter softened
- ¼ cup flour for dusting
Instructions
- In a large bowl, stir flour together with salt. Set aside.
- Whisk together eggs in a small bowl. Add eggs, milk and butter to flour mixture. Stir with a fork at first and then mix well with your hands.
- Knead dough on a floured surface adding more flour a little bit at a time if it's sticky. Continue kneading about 5 minutes or until smooth. Wrap in plastic wrap and rest for 20 minutes.
- On a lightly floured surface, roll dough to ¼ or ⅛ inch thickness. Cut into strips and dust with flour.
- To prepare, add noodles to a large pot of boiling, salted water and cook about 3 minutes. Serve with butter or your favorite pasta sauce.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta
Cuisine 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.
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Are egg noodles gluten free? Only if you are using gluten free flour will egg noodles be gluten free. If you are using store bought noodles always check the ingredients on the packaging to be sure. In my homemade egg noodle recipe, you can substitute gluten free flour in a 1:1 ratio, but if you find the dough a bit dry, add 1 tablespoon of milk at at time until the dough is the proper consistency.
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!