Looking for more pasta recipes? Try this Tomato Basil Pasta, Manicotti, or Baked Mac and Cheese!
Why I love these noodles:
Easy and only 4 Ingredients Needed – Requires the most basic pantry ingredients I always have on hand and couldn’t be easier to make! No Equipment Needed – No pasta machine, drying racks, or anything fancy necessary! All you need is a good rolling pin. Taste – Like most things, you don’t realize how amazing a dish is with the extra homemade factor until you try it! You will never turn back to store-bought egg noodles!
Egg Noodle Ingredients:
All you need is FOUR simple pantry ingredients: Eggs, Flour, milk and salt. That’s it!
Tips for Perfect Egg Noodles:
Don’t Be Intimidated – This recipe is very forgiving. Egg noodles are not like pie crust or pastry dough where you have to be cautious with how much you handle the dough. You can’t over-mix them. If you feel like the dough is too “dry” you could add a little splash of water or milk. If you feel like it’s too sticky, add another sprinkle of flour. You really can’t mess them up. Knead: Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it’s no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes. Roll Out: With a rolling pin, roll out dough onto a lightly floured counter until it’s very thin – less than 1/4” thick or paper thin. Cut Noodles: Using a sharp knife or pizza cutting wheel, cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier. Cook and Serve: To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain egg noodles and serve with butter and a sprinkle of parmesan cheese. Or, use these homemade egg noodles in your favorite soup or recipe, look below for ideas! Rest the Dough: I’ve found that allowing the dough to rest for 5 minutes before rolling it out, and again after rolling it, makes it easier to work with and keeps the noodles from “shrinking” as you cut it. Resting is optional, but I’d recommend it. Cover the dough with plastic wrap or a light towel while it rests.
Make Ahead, Cooking, Storage, and Freezing Instructions:
Make Ahead and Storage Instructions: Dry them out (just dry enough that they wont stick together) by laying them on a pastry drying rack, cooling rack, dry towel, or a piece of parchment paper. Then place them in a ziplock bag or air-tight container and either refrigerate them for a few days, or freeze them for up to a few months. Cook them in a pot of boiling water or soup. To Cook: You can cook these easy egg noodles immediately after making them by adding them to a pot of boiling soup, like my homemade chicken noodle soup. Or, cook them in. boiling water until tender and serve them with any recipe that calls for egg noodles, like Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese. To Freeze: Freeze the dough (before rolling it out) in a freezer-safe bag, or airtight container, or freeze the homemade egg noodles after they are cut and before they are cooked. When ready to use, cook them from frozen in a pot of boiling water or soup.
Recipes with Egg Noodles:
Chicken Noodle SoupSwedish MeatballsEasy Beef StroganoffBeef Noodle SoupChicken Noodle CasseroleTuna Noodle CasserolePörkölt (Hungarian Stew)Easy Instant Pot Stroganoff
I originally shared this recipe October 2017. Updated August 2022.
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