You are only a few ingredients away from fresh, made-from-scratch egg noodles! Made completely with your hands, rolling pin, and a knife, a fresh batch of homemade egg noodles can be prepared under 15 minutes and without any special equipment. I share another version of Homemade Egg Noodles on my other blog, iambaker.

Homemade Egg Noodles

Homemade Egg Noodles

This is your basic old-fashioned recipe for homemade egg noodles, just like grandma used to make. Consider trying this egg noodle recipe next time you prepare your favorite soup or stew. These noodles will be a delicious addition to either the Chicken Noodle Soup or Turkey Noodle Soup! Don’t forget that fresh pasta will cook much quicker than store bought dried pasta!

You may use a dough hook attachment on your electric mixer to make homemade noodles, but there is something so very charming about using your hands. Plus it’s easy!

How to Knead and Roll the Dough

Striking the right level of gluten is key to the perfect fresh pasta! If you are kneading with your hands, you should be doing it rather vigorously for 10-15 minutes: it is definitely a workout. Maybe preparing your body for all of the fresh pasta you are about to eat?!  The kneading process is simple.  You just press the heel of your hand into the ball of dough and push forward. Rotate the ball and repeat. Keep going until the ball no longer looks powdery. On the flip side, if your dough feels wet or sticky, you will need to add more flour.  Just a small amount at a time.  Once you finish kneading, roll the dough to the desired thickness and cut into your desired width.   We usually aim for the thinnest pasta as possible.  Collect any leftover scraps and re-roll and cut until all the dough has been used.

If you don’t want to use your noodles yet, you can let dry for a couple hours then package them in an airtight container and store in a cool place for up to a week. To cook, drop homemade noodles into boiling water and boil until fully cooked, about 2 to 4 minutes, depending on how thick your noodles are. Always test first and adjust the time as necessary.

How to Make Homemade Egg Noodles

Homemade Egg Noodle Recipe

Once you realize just how easy it is to make your own fresh pasta, you might just never go back.  If you have chickens at home, this is a great way to use up some of those eggs you have in abundance too!  Fresh eggs make fresh pasta that much better!

More Pasta Dishes

5 from 1 vote

Homemade Egg Noodles

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
You are only a few ingredients away from fresh, made-from-scratch egg noodles! Made completely with your hands, rolling pin, and a knife, a fresh batch of homemade egg noodles can be prepared under 15 minutes and without any special equipment.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 3 large egg yolks
  • 1 large egg
  • ¼ cup water

Instructions

  • Mix together the flour and salt with clean fingers on the work surface. Create a well and add the yolks and egg. Continuing with your fingers, work the egg into the dough.
  • Add the water 1 teaspoon at a time and work the dough until it holds together. Continue kneading the dough for 10-15 minutes. Roll the dough to the desired thickness and cut it into your desired width. Collect any leftover scraps and re-roll and cut until all the dough has been used.
  • To cook, drop noodles into boiling water and boil until fully cooked, about 2 to 4 minutes, depending on how thick your noodles are. Always test first and adjust the time as necessary.

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. I hadn’t made the noodles yet. I’m still getting the chicken ready to make a casserole.. looking forward. Fun

  2. Can the dough be made and put in the refrigerator until ready to roll out and cook? We always dried ours before cooking them and this looks like you cook them immediately. We have homemade noodles for Thanksgiving every year and it is the one recipe my mother-in-law didn’t write down.

    1. I tossed mine in flour and put them in the freezer. I am not the author of this recipe, but I do other noodles this way too.

  3. I like to roll the dough out “to desired thickness” then roll the flat sheet into a log and slice for the width of the noodle. Way easier!

  4. Wait, how many egg yolks?

    (But seriously, I just guesstimated the flour and salt, added an egg and enough egg yolks to give the dough the right color, and then added water slowly until it all came together. Mixed in the mixer for seven minutes, kneaded by hand for five minutes, ran it through the pasta maker to make sheets, and then hand sliced it to size. Tossed it in with my beef broth, roast beef, onions and carrots. Delicious!)

  5. I am wanting to make multiple batches ahead of time, while my hens are laying to many eggs! Can they be prepared, dried a few hours, and then frozen? Thank you!

  6. Please add the “kneading” instructions to the recipe. Dough was very dry, and I didn’t knead it, so not sure how they’re going to turn out.

    1. Hi, Linda! I work with iamhomesteader and am happy to help with questions. There is a section in the post about kneading the dough. If you are kneading with your hands, you should be doing it rather vigorously for 10-15 minutes. Press the heel of your hand into the ball of dough and push forward. Rotate the ball and repeat. Keep going until the ball no longer looks powdery. On the flip side, if your dough feels wet or sticky, you will need to add more flour. I hope this helps, and have a wonderful day!

      1. I believe she was referring to adding the kneading instructions in the recipe portion of the article. As it does not mention there to knead the dough.

      2. Hi, Angi! I work with iamhomesteader and am happy to help. Thank you for the heads up on the recipe; I have updated it to include kneading time. Have a wonderful day!

  7. my sister-in-law in Ohio makes the best homemade noodles I’ve ever had , and I love to cook, and I make my manicotti from scratch but I still haven’t tried homemade noodles, even though our mother made them back when we were home in ohio growing up and I tried to help her but I guess I had no patience back then. then I married a wonderful Italian man and he always wanted pasta with a red sauce or pasta with seafood so no chance to make homemade noodles.

  8. 4 stars
    My mom passed recently, and one of the recipes I find myself searching for is her noodles. Never thought I’d make my own, but there really is nothing like homemade noodles. It was always a special occasion when Mom made noodles. They covered the counters and the kitchen table. I was looking to surprise my siblings with a noodle side dish with butter and breadcrumbs using her recipe. I doubt they’ll notice the difference, but I’ll tinker for a few batches before I try it out on them.

    1. I remember when I could barely see standing on my tip toes watching mom make egg noodles from scratch. I would have been 5 years old. Move on to when I was 8. I was making them and being coached by mom. They tasted so different than the ones in the store. I have gone back to my mom’s recipes because of economics. They have NO preservatives and can be frozen. Make it easier for future use. I taught my daughter and my granddaughter.

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