These homemade egg noodles bring the perfect blend of simplicity and satisfaction to your kitchen in just 25 minutes. With their silky texture and versatile nature, they serve as an excellent base for countless dishes.
Whether you’re planning a cozy family dinner or meal prepping for the week, this protein-packed recipe delivers 10g of protein per serving while keeping the fat content surprisingly low at just 2g. The best part? These tender noodles require minimal ingredients and basic kitchen skills.
Ingredients For Homemade Egg Noodles
- Eggs: 2 large eggs, room temperature for better mixing
- Salt: 3/4 teaspoon, enhances the overall flavor
- Milk: 2 tablespoons, helps create tender noodles
- All-purpose flour: 1 1/2 to 2 cups, adjust as needed for perfect consistency
Step-by-Step Instructions
- Mix wet ingredients: Combine eggs, milk, and salt until perfectly smooth
- Add flour gradually: Start with one cup, then add more slowly until dough forms a slightly sticky ball
- Knead the dough: On a floured surface, knead for 3-5 minutes until no longer sticky
- Rest period: Let dough rest for 10 minutes to allow gluten development
- Roll and cut: Roll dough paper-thin (less than 1/4″ thick) and cut into desired width strips
- Shape noodles: Gather strips loosely and twist if desired for a rustic appearance
- Cook noodles: Boil for 2-3 minutes until tender, or add directly to soups and stews
- Serve: Enjoy with butter and parmesan, in stroganoff, or in your favorite soup
Cooking Techniques
Making homemade egg noodles is all about getting the texture just right! The magic happens in the kneading process – use plenty of flour on your hands and work the dough until it loses its stickiness. When rolling out your dough, aim for paper-thin consistency.
A helpful tip: if you can almost see your counter through the dough, you’ve got it perfect! Don’t worry if your first few noodles aren’t uniform – handmade noodles have character, and those lovely irregular shapes actually help them hold sauce better.
Storage Tips
Fresh egg noodles keep beautifully! After cutting your noodles, dust them with a little flour and let them air dry for about 2 hours. Store them in an airtight container in the fridge for up to 3 days. You can also freeze them – lay them flat on a baking sheet until frozen solid, then transfer to a freezer bag.
They’ll stay fresh for up to 3 months. When you’re ready to cook frozen noodles, pop them straight into boiling water – no need to thaw!
Serving Suggestions
These homemade noodles shine in so many dishes! Toss them with butter and parmesan for a simple comfort meal, or add them to your favorite chicken soup for an amazing upgrade.
They’re perfect in beef stroganoff or Swedish meatballs, where they’ll soak up all those rich flavors. For a quick weeknight dinner, try them with a simple garlic butter sauce and fresh herbs. The texture of fresh noodles makes every dish feel special!
Quick Tips and Tricks
Want extra-yellow noodles? Use farm-fresh eggs! Let your dough rest for the full 10 minutes – this makes rolling much easier. If your dough feels too sticky, add flour just a tiny bit at a time. Too dry? A few drops of milk will help.
Cut your noodles as wide or thin as you like, but keep them consistent for even cooking. A pizza cutter makes quick work of cutting straight lines!
Egg Noodles
Equipment
- Sharp knife or pizza cutting wheel
Ingredients
- 2 large eggs
- 3/4 teaspoon salt
- 2 tablespoons milk
- 1 1/2-2 cups all-purpose flour
Instructions
- Mix eggs, milk, and salt together until smooth.
- Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
- 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 onto a lightly floured counter until it’s very thin — less than 1/4″ thick or paper thin.
- Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like.
- To cook, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes.
