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
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.
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
Homemade Egg Noodles
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?
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Photography by The PKP Way.
self rising or plain flour?
How many does this recipe feed and can you freeze and at what point can you freeze
I have made similar egg noodles for years, passed down from my grandmother. I just use woke eggs, salt, flor and water and mix first in a bowl then roll out thin. Then I roll up like a jelly roll and slice them however thick I want. My grandmother use to let them sit For a few hours before rolling the dough up to dry a little, I never have time. Then I put them in boiling chicken broth with prices of chicken. When my kids come home this is the meal they request!
holy crap. comical to say the least
😶🤔🤦🏼♀️😂😂
I have always used the 3 yolks and 1 whole egg to 2 cups flour. But my mother said never salt the noodles you salt the broth and the noodles will pick up the saltiness from the broth. Also salt or baking powder makes the noodles “floppy” with no body to them. As for adding water to them, you use a half eggshell of water for each whole egg used.
how many eggs?
Gnaaa, just kidding! I had a good laugh when I read all the replies saying the same thing.
I’ve wanted to try noodles for a while and from reading the recipe and reading the comments I think I’m good to go.
Thanks!
My mom made noodles all the time. She always used one egg for each person she was feeding. She’d beat the eggs with a fork, add salt and enough flour to make the dough. roll the dough out thin and allow to dry. Flip over to dry other side and then cut into thin strips. Her noodles were always cooked in chicken broth. So good. I make noodles maybe once a month. Best served over real mashed potatoes. Yum
Can you freeze these?
I am not gluten free….but wondering how other flours work in this recipe if I needed to use an alternative to wheat. Do you have a suggestion?
Am I the only one who noticed the recipe card doesn’t mention the kneading of the dough? Perhaps that is why some of the comments reference their noodles being tough? Didn’t work the dough so didn’t get the gluten built into them? I knew from watching my mom make them (she used all wheat flour as my brother couldn’t have white) you can play with the egg/yolk mixture. These are EGG noodles though so they need more yolks, you CAN go yolkless and use all whites too. What they are cooked in is a preference as is the thickness. I remember mom making them as dumplings and using them for a “crust” on a pot pie. Enjoy!
Are these egg noodles shelf safe or do they need to be frozen?
I love all the comments. Even the rude ones. They make me laugh. I enjoy all the helpful recipes and memories. Isn’t that makes a grandma day?
I have been making homemade egg noodles over 50 years, I think making noodles is something you have to keep doing and practice makes perfect, the more you make them the better they get. I prefer using Self-Rising flour (this flour already has your salt, soda and baking powder) so no need to add anything but eggs, water and self-rising flour. I normally use 4 whole eggs (unless I might have saved egg yolks from another recipe and can use them with other whole eggs. I usually use 3-4 eggs for a normal Sunday family dinner but for our Thanksgiving and Christmas family gathering I will make at least 6 eggs. I put all eggs in bowl, use wire whisk to beat eggs, slowly add cold water about tablespoon at a time and whip into eggs. With 4 eggs I would use about 2 tablespoons water. After whipping eggs, I add self rising flour 1-2 cups at a time. Generally use 1 cup flour per egg. I add enough flour so my dough is not sticky and I can need some additional flour in when I roll dough out and cut it. I roll dough flat, very thin and then I just run my pizza cutter back and forth over dough, I don’t worry about noodles being uniform in size, but do try to make them what I call a medium width. Let them rest about an hour and then drop into boiling broth, bring to boil, turn heat down to simmer and cover and let cook about 15-20 minutes. Perfect noodles.
Instead of salt, I use powered chicken bullion and I use chicken broth in place of water. I also add just a touch of garlic powder.
My Mom used to make these and she would cook them in with fresh black berries..aka, Berry Noodles, then we would scoop them into our bowl and add a scoop of ice cream on top!!! Best ever, better than cobbler!! Even better cold and refrigerated!!
Wow! Thanks for sharing, I will try this as well too!
Do you know if blueberries will be good like that?
Can you freeze them uncooked?
You are all making this way too complicated arguing and making fun.of each other over the amount of eggs. I’ve literally been making this recipe for years receipe is very flexible I use whatever amount of flour I pour out I only use 1 sometimes 2 whole eggs and a tiny bit of water. It still all works out in the end.
I have made these for years. Unfortunately mine are always tough and chewy but that is how my family likes them. And please no rude remarks. That is what is rude.
I always add 1 teaspoon of vinegar. It makes the noodles tender but you cannot taste the vinegar. Otherwise my recipe is pretty much the same. I usually make a double batch. Cut them very thin because that is the way my family likes them. Let them dry well. Freeze the 2nd batch and I have noodles for Thanksgiving and Christmas all done at one time.
It’s 3 yokes and 1 whole egg… So 4 yokes all together
I have made the homemade noodles. There is something special about chicken noodle soup with homemade noodles. I just break an egg (or more depending on how many noodles you need), a dash of salt. Then mix in as much flour as you can then turn it out on work area and knead as much more flour as you need to made your dough dry. Cut them whatever width you want and let them dry til you need to cook them.
These turned out so nice. Plan on using them for chicken and noodle soup today.
3 egg yolks and 1 egg (witch has a yolk in it)