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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.
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.
was the beat!
i’m making for thanksgiving to take as a side. my question is if i freeze them will they be ok in a cooler to transfer to my destination(about 3 hour drive) then cook them later?
If you keep them in a cooler with ice they should be fine for a few hours if they stay frozen. You’ll want to ensure they don’t get squished or they may stick together.
recipe was very easy to follow and turned out great.
This is the basic “dumpling” recipe my grandma taught me that we use with our chicken and dumplings. I love these noodles. They are so easy to make and worth the kneading.
I’ve just taken to making my own pasta and outfitted my kitchenaid mixer with the three essential pasta attachments. My first try at a recipe was okay, but I wasn’t impressed. My second try with another recipe was too dry although I managed to moisten it enough to be good enough. However, it overheated my mixer before even half the dough was pressed into sheets. So, here I am to tell you my third try using your recipe has been a resounding success and my favorite recipe. The moisture was perfect and the dough had a velvety and soft texture, very pliable. My only change will be to increase the salt to 3/4 – 1 tsp. my husband said these are my best noodles yet. Both are keepers.
Thank you, Robin! So happy you loved it.
I use a rolling mincer to cut my noodles. It had 6 blades and makes the perfect width noodles.
Hi Holly , Like to know if the Egg Noodle Mix can be made ahead of time and placed uncooked in freezer ? Sealed tight in freezer bags or a suitable container ? Thank you very much
Hi Peggy, If you would like to prepare the egg noodles ahead of time, place them on a baking sheet and cover with plastic wrap and freeze. Then transfer to a freezer bag to store for up to 4 months.
Looks very similar to the ones my mom used to make, when I, unfortunately, wasn’t paying total attention. Soooo many lost recipes .
I have questions, of course
(1) Could these noodles be made with (a) all, or (b) part whole wheat flour, and how much extra liquid, if any, would be required?
(2) Could you add a small amount of spices, herbs, or even parmesan to the flour, before the liquids are added?
Thanks so much – as always! I appreciate all y’all, for your hard work, and dedication in getting these recipes to us.
Hi Terry, we have not test this recipe with other flour blends so I can’t say for sure, maybe another reader can help! But you can add a spices to the flour mixture if you’d like. We’d love to hear how that turns out for you!
I find myself looking in your site for recipes before any others. Being a guy I am a decent cook and your recipes sure help. Not only are they easy to follow, but they have all been tasty as well. Thank you for helping us non chefs keep from starving. I’ll be trying others soon, Ron
I am so happy to hear you love this recipe Ron!
I have tried several noodle recipes in the past and they never work well. ( chewy and rubbery, or just turn to mush after a day in soup) I finally gave up.
I decided to try this recipe when I came across it. So happy I did!
These noodles turned out perfect on the first try! And after 3 days in my chicken soup, still fantastic. I love leftovers!
I’m going to try them in cabbage and noodles next.
Thanks for the perfect, easy noodle recipe!
I am not a newbie in the kitchen, cannot see where I went wrong. I’ve reviewed the recipe several times since and I believe I followed the recipe to a T. I rested for 20 min, rolled to 4 mm, cut then dropped into boiling salted water before adding to my simmering soup just before serving. They were so tough and chewy I pulled them all out of my soup. Very disappointed.
Perfect … You can’t go wrong with this recipe. I make sure and tell everyone water which I use chicken broth is at a rolling boil before you add the noodles. Follow this recipe and you’ll have beautiful homemade noodles.
I am now 70 and I have tried and failed so many times to make my Grandmother’s egg noodles. Her recipe was in her head along with her dumplings and so many more. As a child I always begged her to make chicken and noodles. I loved to watch her layer the rolled out dough and slice it two layers at a time. When cooked the noodles would thicken and squiggle up. They were my favorite. Her chicken and dumplings were my second favorite. That woman could cook! Miss her so much!
BRAVO! and HOORAAAAY! This is exactly the way I used to see/watch my Grandmother make noodles— she never bought ONE in a store — they were always home made, cooked, and DEVOURED on the spot!!! I have just become a gluten free newbie, now I can do THIS using rice flour, oat flour, various mixes of GF flours … and once again have pasta/noodles/etc., & be a suppertime happy camper! THANKS so much – this was EXACTLY the recipe I needed to find– made with smaller amounts of ingredients it will be the perfect addition to the “pot,” so to speak!
I am so happy to hear that you love this recipe! We can’t wait to hear how it turns out with those flour substitutions.
Delish!!!
Can you make these in a stand mixer?
We haven’t tried using a stand mixer but other readers have with good results!
These were so insanely good! Truly like a dumpling but a noodle. I’m wondering if these can be refrigerated or frozen after cooking. I would definitely double or triple the recipe for other meals- they are simple and perfect!
These can be kept in the freezer uncooked and then cooked in boiling water right away when ready to use them!
Thank you!! Am trying these today, have so many eggs!!!
The recipe didn’t include the sauce, just how to make ewgg noodles
Correct Bill, this is a recipe for egg noodles. You can find plenty of sauces on the site here! Enjoy the noodles!
So today I made these egg noodles super easy and super good. Easy as a first time ever making my own noodles Thank you for such an easy good recipe
I’m trying this recipe for first time please wish me luck
Good luck, Angela! We can’t wait to hear how it turned out for you!