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?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
I have always used self rising flour with eggs and just enough milk to bring it together. Everyone has their own recipes. But it doesn’t hurt to try another one out.
Raised off grid, Talkeetna, Alaska.
We had an outhouse .Hunted alot of our meat.
Was raised off grid.
Remember my Nanna maken’ chicken noodles.
So many more things. Still do all home made, everything I can.
I had to keep adding flour bit by bit to get the dough to roll out without being sticky.
I hope people understand that recipes that have been passed down for generations often have or don’t have certain things in them based on what families did or didn’t have
Example : milk : how many had grandparents or great grandparents who had no milk, powdered milk or milk was only for special occasions.
Same with broth vs. water
Or if noodles and pie were special they made them together to save.
It’s one thing to Share your ideas it is another to bash others families traditions.
-Love A Millennial w/ 3 Grandmas who all have a unique twist on the classics
I use 4 whole eggs in mine, been doing it for years. V
just wondering where are you all from? not trying to be rude but I’ve never heard of putting noodles over mashed potatoes nor serving them as a Christmas and thanksgiving tradition as seems to be done by a lot of people.
I’m in Nebraska and we have those traditions.
We grew up in Indiana and always had noodles at Thanksgiving and Christmas.
In Michigan and we have them for Thanksgiving. I can’t say Input them ON my mashed potatoes, but they sit next to them on my plate. Ours are in a chicken flour gravy. Yummy
Can these be dried/ preserved? If so how do you do it? Can I Use a dehydrator?
It’s 5 yolks, 3 yolks + 1 egg with yolk + 4 + ya’ll that don’t get it are 1 big yolk, so see 5
If I wanted to freeze these for another time, like a meal in a week, should they be flash frozen then bagged up?
To freeze fresh noodles, place noodles into a freezer bag or foodsaver bag and get all the air out. Place in the freezer with a label until ready to serve.
Im laughing, i have never seen so many people argue over eggs… too funny, im going to try it just because of the banter!
This is getting to be a big YOKE, I cant quit laughing, I put eggs in unseparated, salt to taste and enough flour to make a soft dough and run it through my noodle machine , put on cookie sheets and freeze them, then I boil them when I need them.
I just use eggs and flour for my pasta. Always turn out great, everyone who eats them loves them. Make them for soup mostly. Have the roller/cutter attachment for the kitchenaid.
Last time I made them I used 5 cups flour and 11 eggs. Rest the with a heavy dusting of flour for 45 min or so. Add to boiling broth. Freeze extras for another day.
So…(This yoke discussion is hysterical!) If one happens to crack open a double yolk egg, you actually only need to separate two egg yolks instead of three! I hate math, but I love this recipe!
I worked in a restaurant where the homemade noodles were boiled in water and then drained well and served with sliced roast beef and brown grave
One question, and it might be pretty stupid, but when the recipe says to drop the noodles into boiling water…is this the point when you would drop them into your boiling soup, or do you pre-boil them, and then put them into your soup?
If you are making them IN the soup, then yes, you would drop raw noodles into your boiling soup water. They cook fast, so make sure your soup ingredients are done cooking. 🙂
I read 3 egg yolks and one whole egg. Makes 4 yolks.
It says 3 egg yolks and one egg
My mother did it this way also but added teaspoon of baking powde
i MAKE NOODLES ALL THE TIME AND AS DID MY MOM AND GRANDMOTHERS. IT DEPENDS ON HOW MANY PEOPLE ARE COMING TO DINNER. SOMETIMES I HAVE TO USE 8-10 EGGS. MY FAMILY LOVE THEM. MOMA USE TO USE BEEF BROTH WITH CHUNKS OF BEEF IN THE NOODLES. THEY WERE WONDERFUL.
Ok I added four eggs but removing the three egg whites from the mix is difficult. Most of it has already started to soak into the flour..