Making homemade egg noodles is a rewarding and simple process that brings fresh, tender pasta to your table. These noodles are made from basic ingredients — flour, eggs, salt, and a little water — and can be customized in thickness and shape to suit any dish. Perfect for soups, stir-fries, or as a base for hearty sauces, homemade egg noodles elevate any meal with their rich texture and flavor.
Ingredients
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon water (more if needed)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
On a clean surface or in a bowl, make a mound with the flour and sprinkle in the salt.
Make a well in the center and crack in the eggs.
Gradually mix the flour into the eggs with a fork, adding a little water if the dough feels too dry.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough and let it rest for 30 minutes to relax the gluten.
Roll the dough out thinly, dusting with flour to prevent sticking.
Cut the dough into strips or shapes you prefer.
Let the cut noodles dry for 20-30 minutes before cooking.
Boil the noodles in salted water or broth for 2-4 minutes until tender, then drain and serve.
Servings and timing
This recipe makes about 4 servings of fresh egg noodles. Preparation, including resting and drying time, takes approximately 1 hour. Cooking the noodles takes just 2-4 minutes.
Variations
I sometimes like to add a pinch of nutmeg or dried herbs like thyme to the dough for an extra flavor twist. Using whole wheat flour or a blend of flours can make the noodles heartier and more nutritious. For gluten-free versions, I experiment with gluten-free flour mixes, though the texture changes a bit. Cutting the noodles wider creates fettuccine-style pasta, while thinner strips are perfect for soups.
Storage/Reheating
If I’m not using the noodles immediately, I let them dry completely and then freeze them in an airtight container. When ready to cook, I boil them straight from frozen, adding a minute or two to the cooking time. Leftover cooked noodles can be stored in the fridge for 2-3 days and reheated gently in a skillet or microwave with a splash of water or broth to keep them from drying out.
FAQs
How long can homemade egg noodles be stored?
Fresh homemade egg noodles should be refrigerated and used within 2 days. If dried completely, they can be frozen for up to 3 months.
Can I use a food processor to make the dough?
Yes, a food processor can speed up mixing. Pulse the flour and salt first, then add eggs and water gradually until dough forms. Finish kneading by hand for best texture.
What if my dough is too sticky or too dry?
If the dough is sticky, I add a little more flour, a tablespoon at a time. If too dry and crumbly, I add a bit more water, also gradually, until the dough feels smooth and elastic.
Can I make this recipe without eggs?
Eggs provide structure and richness, but you can substitute with 1/4 cup of water plus 2 tablespoons of oil or a commercial egg replacer. The texture will be slightly different but still tasty.
How thin should I roll out the dough?
I roll the dough to about 1/8 inch thick or thinner depending on your preference. Thinner noodles cook faster and have a more delicate texture, while thicker ones hold up better in hearty sauces.
Conclusion
Making homemade egg noodles is a simple yet satisfying culinary project. I enjoy the fresh taste and texture that beats store-bought pasta every time. With just a few basic ingredients, I can create noodles tailored to my favorite dishes, from soups to stir-fries. Plus, the flexibility to freeze and store them means I’m always ready for a comforting homemade meal. Give this recipe a try and discover how easy and delicious fresh egg noodles can be.
Recipe:
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Homemade Egg Noodles
- Total Time: 45-50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Making homemade egg noodles is a simple and rewarding process that produces fresh, tender pasta from basic ingredients. These noodles can be customized in thickness and shape, perfect for soups, stir-fries, or hearty sauces, bringing rich texture and flavor to your meals.
Ingredients
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon water (more if needed)
Instructions
- On a clean surface or in a bowl, make a mound with the flour and sprinkle in the salt.
- Make a well in the center and crack in the eggs.
- Gradually mix the flour into the eggs with a fork, adding a little water if the dough feels too dry.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Cover the dough and let it rest for 30 minutes to relax the gluten.
- Roll the dough out thinly, dusting with flour to prevent sticking.
- Cut the dough into strips or shapes you prefer.
- Let the cut noodles dry for 20-30 minutes before cooking.
- Boil the noodles in salted water or broth for 2-4 minutes until tender, then drain and serve.
Notes
Optional: Add a pinch of nutmeg or dried herbs like thyme to the dough for extra flavor.
Whole wheat or gluten-free flour can be used but may change texture.
Store dried noodles in an airtight container in the freezer for up to 3 months.
Reheat leftover cooked noodles gently with a splash of water or broth to keep moist.
If dough is sticky, add more flour; if dry, add more water gradually.
For egg-free noodles, substitute eggs with 1/4 cup water plus 2 tablespoons oil or commercial egg replacer.
- Prep Time: 40 minutes
- Cook Time: 2-4 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 210
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
