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This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.
Flour + eggs + water + salt. ♡
Chances are you already have everything needed to make a batch of my favorite homestyle egg noodles!
This simple recipe is inspired by the bags of Reames egg noodles that we always used to keep stocked in our freezer growing up, ready to toss into a simmering pot of chicken noodle soup or a quick tuna casserole at a moment’s notice. But while I’m usually down for a good freezer-shortcut, I’m here today to try and convince that it is one-million percent worth it try making homemade egg noodles from scratch instead.
First off, this egg noodle recipe is sooo simple that it’s practically foolproof, making it a fun project for even for some of the youngest sous-chefs in your kitchen. All you need are 4 basic ingredients, 15 minutes of total prep time, and zero fancy equipment (just a basic rolling pin and a pizza cutter). Just stir the dough together and give it a quick knead by hand, roll it out to be as thick-and-chewy or melt-in-your-mouth-thin that you prefer, use a pizza cutter (or a knife) to slice the dough into your desired size of strips or shapes…and voila! A delicious batch of homemade noodles will be yours to enjoy in no time.
These homemade egg noodles would taste wonderful in any number of soups, stews, sautés, casseroles, stroganoffs and more. Or if you happen to be craving some retro buttered noodle, I’m telling you, a quick toss of browned butter, Parmesan and black pepper can’t go wrong. Truly, the fresh flavor and soft texture that these homemade noodles bring to any dish is genuinely worth the extra effort if you have 15 minutes to spare. So the next time you’re tempted to reach for a bag of frozen noodles, grab your rolling pin instead and let’s make a quick batch from scratch together!
Homemade Egg Noodle Ingredients
Before we get to the detailed egg noodle recipe below, here are a few notes about the ingredients you will need:
- Flour: I’ve always made this recipe using basic all-purpose flour, so I cannot vouch for having tested it any other varieties of flour. (But if you do, please report back with how it goes in the comments below!)
- Whole egg + egg yolk: This is the egg-to-flour ratio that I prefer, and I really believe that purchasing good-quality eggs really makes a difference here.
- Sea salt: To bring out the best flavor of the noodles.
- Water: I’ve always used water to moisten the dough for these noodles, but you are welcome to sub in plain milk if you prefer.
How To Make Egg Noodles
Here are a few quick tips to keep in mind when making egg noodles:
- Generously flour your work surface. When you’re ready to roll out the egg noodles, be sure to very generously flour your work surface beforehand so that the noodles do not stick. It’s helpful to lightly dust the tops of the noodles too (I recommend doing this just before you start slicing them) to help prevent them from sticking to one another.
- Use a pasta or pizza slicer. I find it’s easiest to use a round pasta or pizza cutter to slice the noodles, but you can also just use a large chef’s knife. Or, of course, you’re welcome to run the dough through a pasta machine instead.
- Knead the dough as more, if you prefer. I actually love and prefer the texture of these noodles when the dough is minimally kneaded, making them a bit thick and chewy. But if you prefer a softer and more elastic texture, you’re welcome to knead the dough longer (for up to 10 minutes, if you would like).
- Don’t overcook the noodles. Just a reminder that fresh noodles cook much more quickly than dried! Depending on the thickness of your noodles, they should only need to cook for 2-3 minutes in boiling water or broth.
How To Store Egg Noodles
If you would like to prep these egg noodles in advance or store leftovers for later, it’s best to let the noodles air-dry for at least 1 hour so that they do not stick together. Then transfer the noodles to an air-tight food storage container or freezer bag, taking care to gently stack the noodles so that they do not squish together. You can refrigerate the noodles for up to 3 days or freeze for up to 3 months.
Possible Variations
Here are a few additional ways that you are welcome to customize this egg noodle recipe:
- Add garlic: Very finely mince a large garlic clove and knead it evenly into the dough.
- Add herbs: Very finely mince some fresh herbs (such as basil, oregano, rosemary or thyme) or add a few pinches of dried herbs (similar, or you can use a blend such as Italian seasoning or herbs de Provence) and mix them evenly into the dough.
- Add black pepper: I also love adding a few twists of freshly-cracked black pepper to the dough.
Ways To Use Homemade Noodles
There are so many delicious ways to put these homemade egg noodles to use! Here are a few of my faves…
- Soups and stews: These noodles can be cooked directly in all sorts of soups and stews, such as chicken noodle soup.
- Casseroles: Homemade egg noodles can also be baked directly into various casseroles.
- Stroganoff: I love serving these noodles with beef or mushroom stroganoff.
- Sautés: Sauté the noodles in with your favorite sauce, veggies and/or protein.
- Topped with…your favorite dishes, such as chicken cacciatore, meatballs (Italian, Swedish, etc), paprikash, etc.
- Served plain with…your favorite sauce, such as marinara, basil pesto, cacio e pepe, etc.
Description
This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 large egg + 1 large egg yolk
- 1/3 to 1/2 cup water
- Make the dough. Whisk together flour and salt in a large mixing bowl. Add egg, egg yolk and 1/4 cup water and stir until a dough ball starts to form. Add 2 to 4 tablespoons more water as needed until the dough is slightly sticky and holds together well.
- Knead. Transfer the dough to a lightly-floured work surface and sprinkle with flour. Knead with your hands for 1-2 minutes or until the dough is evenly combined and no longer sticky and forms a relatively smooth and soft ball. (The dough will not be 100% smooth, which is okay.)
- Roll and cut. Generously flour the work surface and the top of the dough ball once more. Use a rolling pin to roll the dough out evenly to your desired thickness. (I recommend between ¼” to ⅛” thick.) Lightly dust the top of the dough with flour, then sse a pizza slicer to slice the dough into your desired size of noodles. (I recommend roughly 3” x ½” strips.) Gently toss the noodles to combine, which will help prevent them from sticking together while cooking.
- Cook. If you are using the noodles immediately, cook them in boiling water or broth for 2 to 3 minutes, depending on their thickness, until they are tender. Drain (or skip the step, if cooking the noodles directly in a soup or sauce) and enjoy!
