No special equipment is needed for this easy Homemade Egg Noodles recipe that is made with just five simple ingredients and a rolling pin! I’ve been making these noodles for YEARS and love their amazing texture and flavor!
We love to serve these egg noodles with the BEST Homemade Swedish Meatballs, our favorite Beef Stroganoff, and in Slow Cooker Beef and Noodles!
I learned to make homemade egg noodles from my mom when I was young. I still remember her mixing together the dough and rolling them out thin on our kitchen table. Cutting the noodles out with the pizza cutter into ribbons was always my favorite part.
These are the same noodles I use in my chicken, noodle, & dumpling soup and crock pot beef and noodles.
While noodles can be bought cheap from any grocery store, homemade egg noodles are definitely superior to the store-bought variety. Plus, it’s not only frugal, but fun to make homemade egg noodles!
The flavor and texture of homemade pasta is so much different than the dried store-bought egg noodles. I highly recommend that everyone try to make their own pasta at least once in their lives, and this easy egg noodles recipe is a great place to start! Next on my list is to try to learn how to make ravioli!
What are egg noodles?
Egg noodles are a simple pasta made with flour and eggs. Unlike other doughs that may involve a leavening agent, egg noodles are basically egg and flour, making them free of leavening agents like baking powder.
While most egg noodle recipes, including this one, call for regular all-purpose white flour, egg noodles can be made using almost any flour including buckwheat, rice flour or even whole wheat flour. It’s an incredibly easy to work with and forgiving dough. If you find it’s too dry, add a splash more milk. If it’s too sticky, knead in a little extra flour.
Once made, the dough is rolled out into shaped and cut. Then it can be cooked immediately or dried for a few hours (or even longer) before boiling the egg noodles until they are tender.
How to make homemade egg noodles
- Whisk eggs, milk, olive oil, and salt together in a medium-sized bowl.
- Add 1 ¼ cups of flour and mix it in using a fork, continuing until moistened.
- Add in the remaining flour, ¼ cup at a time, until the dough comes together to form a slightly sticky ball. You may not need the full 2 cups of flour! If you find you have added too much, just mix in a little extra milk until you get a good consistency where the dough comes together like in the pictures below.
- Turn the noodle dough out onto a lightly floured surface and knead for 3-5 minutes by hand until it is no longer sticky. Then let the dough rest for 5-10 minutes, which lets the dough relax and makes it easier to roll out.
- On a lightly floured surface, roll out the dough until it is very thin (less than 1/4-inch thick). They will plump a bit as they cook, so you want to roll them thinner than you think.
- Using a pizza cutter or a sharp knife, slice your dough into strips. You can make them as long, short, wide or narrow as you want. When you’re done cutting them, gather them into small piles.
How to cook egg noodles
To cook immediately: After cutting out your egg noodles, add them to a large pot of salted, boiling water, broth, or soup, a handful at a time so they don’t clump together. Cook for 2-3 minutes until the egg noodles are done. If you’re serving them as a side dish rather than a soup or stew, drain the egg noodles well and drizzle with a little olive oil or melted butter to prevent sticking.
Make-ahead Egg Noodles: If you want to refrigerate for later, let your freshly cut raw noodles dry for 1-2 hours so that they won’t stick together, then transfer them to a Ziploc bag or airtight container. This will keep them fresh for up to 4 days inside the fridge or up to 4 months in the freezer.
You can cook egg noodles directly from frozen without thawing. Just add to your boiling water or broth and cook for an additional minute or two longer than fresh noodles.
How do you know when egg noodles are done?
Fresh homemade egg noodles cook quickly and making sure that they are cooked properly can help you to avoid an overly mushy meal. While boiling your noodles, look for them to be slightly tender and a little chewy. If you boil them too long they will become mushy very quickly.
How do you dry egg noodles?
After you roll out and cut your noodles, they can be dried on a pasta drying rack. Or you can also spread your noodles out on top of a wire cooling rack to help to give a good airflow to both sides of the noodle to speed up the drying process, if you don’t have a special pasta drying rack.
The egg noodles don’t need to be completely dry; just enough so that they won’t all stick together. When they are at this point, you can transfer them to a Ziploc bag or an airtight container (or boil and use).
Note that the longer you let the noodles dry, the longer they will take to cook. I typically cook my homemade egg noodles within 1-2 hours of making or freeze and cook from frozen later, rather than bothering to dry them.
Recipes that go well with egg noodles
- Creamy Apricot Pork Chops
- Best Ground Beef Stroganoff Recipe
- Chicken Madeira
- Smothered Pork Chops
- Easy Pan Fried Trout
- Creamy Apple Cider Chicken Skillet
- Swedish Meatballs
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Egg Noodles
Ingredients
- 2 large eggs room temperature
- 2 Tablespoons milk
- 2 teaspoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour plus additional for dusting
Instructions
- Whisk the eggs, milk, olive oil, and salt together in a medium bowl.
- Add 1 ¼ cups of the flour and mix in with a fork until moistened. Add remaining flour, ¼ cup at a time, until the dough comes together to form a slightly sticky ball. You may not need the full 2 cups of flour.
- Turn the noodle dough out onto a lightly floured surface and knead for 3-5 minutes by hand until no longer sticky. Let the dough rest for 10 minutes.
- Roll out the dough on a lightly floured surface until very thin (less than 1/4"). Use a pizza cutter or sharp knife to slice the dough into strips. The noodles can be as long or short, thin or wide, as you like, depending on how you plan to use them. Gather the noodles into small piles.
- To cook immediately, add the noodles to boiling water or broth and cook for 2-3 minutes until done. If serving as a side dish rather than in a soup or stew, drain well then drizzle with a little olive oil or butter to prevent the noodles from sticking together. This is how I like them if serving with beef stroganoff, apricot pork chops, chicken marsala, or other saucy dishes.
- To refrigerate or fresh, let the noodles dry for 1-2 hours so they won’t stick together, then transfer to a ziploc bag or airtight container. They will keep in the fridge for up to 4 days, or in the freezer for up to 3 months.
Just curious how you came to 0 net carbs when the carbs you have listed are 32g and fiber is only 1g?? Type o?? Just wondering if there is something I’m missing.
Sorry! I use a tool that automatically calculates nutrition and clearly it isn’t working right for this recipe. I’ll see if I can figure out the issue, because I agree that it doesn’t look right.
Do not use banana flour as a substitute. It is not a good time.
My favorite egg noodle recipe! Love to use it with chicken stroganoff or beef stroganoff mmm.
I made these noodles for the March baking challenge, and my family devoured them -delicious and easy !
I haven’t even tasted these noodles but I already know it’s the recipe l’ll use from now on. I grew up eating my mom’s homemade noodles! Delicious! I mixed this dough up today to go with my Thanksgiving turkey carcus broth. This mixed up and rolled out thin like my mom’s. Can’t wait to eat!
Thanks so much, Verna! That sounds like the perfect way to use these noodles and I might do the same!
These were wonderful. They were easy, quick, and had a nice flavor and bite. We will definitely be making these again. Thanks