Homemade egg noodles are both delicious to eat and easy to make! With just 4 ingredients, these fresh egg noodles come together in minutes and are perfect for soup or beef stroganoff.
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 homemade chicken noodle soup, beef stroganoff, buttered noodles, or your favorite sauce. Plus, you don't need any special equipment!
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🥚 Ingredient notes
- 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 gluten free sourdough egg noodles!
- Eggs & Milk - If you bring the eggs and milk to room temperature before mixing the ingredients together, they will mix together much easier.
🥣 Step by step instructions
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.
Use a fork or small whisk to break up the egg yolks and mix everything together. Mix flour into 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.
Wrap the dough ball in plastic wrap and let it sit for 30 minutes at room temperature. 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 or pizza cutter.
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 mixing with them. This helps them to cook and not clump or stick together. Anywhere from 30-60 minutes will work.
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.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ 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 you do not want sticky dough. Add additional flour if it's too sticky and add a little bit of milk if it's too dry.
- Increase quantities of the amount of noodles needed. The ratio is 2 cups of flour + 2 whole eggs + ½ cup milk + ¼ teaspoons of salt for approximately 1 pound of noodles.
- For large quantities of noodles, divide dough into smaller pieces to make rolling and cutting easier.
- These easy egg noodles can be rolled as thin or as thick as you like and cut into your desired width. They will expand a bit while cooking, so keep that in mind during the cutting and rolling process.
- 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.
⏲️ Make ahead and storage instructions
These fresh homemade egg noodles are great to make ahead. The dough can be made up to 24 hours ahead of time and stored wrapped in plastic in the refrigerator. Take the dough out 30 minutes before you are ready to roll and cut it for the dough 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.
👩🏻🍳 More from scratch essentials recipes
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
- How to Make Fresh Strawberry Puree
- Fresh Basil Pesto Recipe
- Italian Potato Gnocchi
📖 Recipe
Homemade Egg Noodles
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 or pizza cutter, 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.
Video
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.
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