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Homemade Egg Noodles are one of those cozy from-scratch staples that come together with just four ingredients. These rustic-style noodles are different from regular pasta thanks to the addition of milk and a soft, doughy texture. Perfect for creamy beef stroganoff, cozy soups, or even buttered as a simple side dish.
This homemade egg noodle recipe is so easy to make with a few simple ingredients. It takes only a few minutes to put together, and the taste is way better than store-bought egg noodles from the grocery store.
These homemade egg noodles are different than regular pasta. They are a more rustic type of egg noodle that includes milk. They are great for soup, beef stroganoff, or just as buttered noodles. Plus, you don't need any special equipment!
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Notes About the Ingredients
- Flour - All-purpose flour works great for these homemade noodles. For gluten-free noodles, try a multipurpose gluten-free cup-for-cup flour. You can also try making these gluten-free sourdough egg noodles!
- Eggs & Milk - If you bring the eggs and milk to room temperature before, they will mix much more easily.
How to Make Fluffy Egg Noodles from Scratch
Add Ingredients - First, add the flour to a large bowl and make a well in the center of the flour. Add the eggs, milk, and salt to the center of the well.
Mix and Knead - Use a fork or small whisk to break up the egg yolks. Mix the flour into the wet ingredients until you have a rough dough. Turn the dough out onto a floured surface and knead for 2-3 minutes until the dough is smooth.
Rest, Roll, and Cut - Wrap the dough ball in plastic wrap and let it rest at room temperature for 30 minutes. Once rested, roll the egg noodle dough out on a lightly floured work surface with a rolling pin. Cut to your desired thickness using a sharp knife.
Dry Them Out - Lay the noodles out on a floured towel or cutting board in an even layer. Let them dry for a bit while you make your favorite soup, beef, or whatever else you're mixing with them. This helps them cook without clumping or sticking together. Anywhere from 30-60 minutes will work.
Cook and Enjoy! - Drop noodles directly into the soup or sauce to cook for about 3-5 minutes. Fresh noodles can also be cooked separately in salted boiling water for 3-5 minutes until al dente.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Make sure to scramble the egg with the milk first and then slowly mix in the flour. This will make sure the dough isn't lumpy.
- The dough should be tacky, but not sticky. Add additional flour if the dough is too sticky, and add a little bit of milk if it's too dry.
- The ratio for these noodles is 2 cups of flour + 2 whole eggs + ½ cup milk + ¼ teaspoon of salt = approximately 1 pound of fresh noodles.
- For larger quantities, divide the dough into smaller pieces to make rolling and cutting easier.
- Roll the noodles as thin or as thick as you like and cut into your desired width. They will expand while cooking, so keep that in mind during the cutting and rolling process.
Make-Ahead Noodles
Make the dough 24 hours ahead and store it in plastic wrap in the refrigerator. Take the dough out 30 minutes before you are ready to roll and cut it to come to room temperature.
Leftover cooked egg noodles will keep for 3 days in the refrigerator and can be reheated in a bit of broth or butter on the stovetop or in the microwave.
From Scratch Recipes to Try
If you loved this homemade egg noodles recipe, check out these other from-scratch recipes that I know you will love too!
- Easy Pizza Dough Recipe - Made overnight and perfect for pizza night.
- How to Make Fresh Strawberry Puree - Use for desserts, breakfast & more!
- Fresh Basil Pesto Recipe - Perfect with Summer garden basil.
- Italian Potato Gnocchi - Fluffy and only made with a few ingredients!
Recipe
Homemade Egg Noodles
Video
Ingredients
- 2 cups all purpose flour
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- ¼ teaspoon kosher salt
Instructions
- Add the flour to a large mixing bowl and create a well in the center of the flour.
- Crack the eggs into the well and add the milk and salt.
- Using a fork, whisk to break up the eggs and mix them with the milk.
- Slowly mix the flour into the wet ingredients until it forms a rough dough ball.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
- Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes.
- Unwrap the dough and roll out on a lightly floured to the desired thickness.
- Using a sharp knife, cut the dough into strips in the desired width.
- Let the noodles sit on a lightly floured towel or cutting board for 30-60 minutes.
- Cook noodles directly in soup or sauce or in boiling salted water for 3-5 minutes until al dente.
Notes
- Room temperature ingredients will allow the dough to come together easier.
- The dough should be tacky, but not sticky. Add additional flour if it's too sticky and add a little bit of milk if it's too dry.
- The egg noodles are meant to be rustic and rolled and cut by hand, however, if you want them to be more uniform, a pasta roller and cutter machine can be used.
Cypressina
These turned out fantastic. I used them with Swedish meatballs. My boyfriend was dipping the noodles in the sauce before it was finished and I'm surprised they even made it to dinner. They are thick and fluffy and soak in just enough sauce. It really elevated the poor person dinner that this was for us. It is very easy and I will definitely be adding this to favorites. The one down side is now my boyfriend doesn't think we need a noodle maker, lol.
Amanda Scarlati
Yah! So happy to hear this.