These homemade egg noodles are hearty, tender, and incredibly easy to make. With just five simple ingredients, I can whip up a comforting batch of fresh noodles perfect for soups, casseroles, or a buttery side dish. The dough is easy to work with and rolls out beautifully, making this a great recipe whether I'm new to pasta making or experienced.
Why You’ll Love This Recipe
I love this recipe because it takes basic pantry staples and transforms them into something special. These noodles are thicker and chewier than store-bought versions, offering a homemade texture I just can’t get from packaged pasta. I can use them right away or dry them for later use. They cook quickly and hold up well in a variety of dishes, especially those with rich, creamy sauces or hearty broths.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Salt
- Eggs
- Milk
- Butter
directions
- I start by mixing the flour and salt in a large bowl or on a clean surface.
- I make a well in the center and add the eggs, milk, and melted butter.
- Using a fork, I gradually pull in the flour until a dough begins to form.
- I knead the dough on a floured surface until it becomes smooth and elastic, about 8-10 minutes.
- I let the dough rest, covered, for at least 30 minutes to make it easier to roll out.
- Once rested, I roll the dough out thinly and slice it into strips with a knife or pizza cutter.
- I let the noodles dry for about 20-30 minutes before cooking.
- To cook, I drop the noodles into boiling salted water and cook for 3-5 minutes, depending on thickness.
Servings and timing
This recipe makes about 4 servings. The total time, including resting and drying, is around 1 hour and 30 minutes. The active prep time is roughly 30 minutes.
Variations
Sometimes I add herbs like parsley or thyme to the dough for extra flavor. I can also make these with whole wheat flour for a heartier version. If I want a richer dough, I might use an extra egg yolk or substitute the milk with cream. Cutting the noodles thinner or wider changes their use—thin for soups, wide for stroganoffs or saucy dishes.
storage/reheating
I let any unused noodles dry completely, then store them in an airtight container at room temperature for up to a week. For longer storage, I freeze the raw noodles on a tray before transferring them to a freezer bag. To reheat, I just boil them straight from frozen. Cooked noodles can be reheated in a pan with a bit of butter or broth.
FAQs
How long can I store homemade egg noodles?
If dried properly, they can be stored in an airtight container for up to one week. For longer storage, freezing is best.
Can I freeze the dough instead of the noodles?
Yes, I wrap the dough tightly in plastic and freeze it. When I’m ready to use it, I let it thaw in the fridge overnight before rolling out.
Do I need a pasta machine to make these?
Not at all. I usually roll out the dough with a rolling pin and cut it by hand. It’s simple and rustic.
What if I don’t have milk?
I can use water or a milk substitute like almond milk. It changes the texture slightly but still works well.
How do I keep the noodles from sticking together?
I toss them with a bit of flour after cutting and while drying to prevent them from sticking.
Conclusion
Making homemade egg noodles is incredibly satisfying and easier than I expected. With just five ingredients and a little time, I get a delicious, hearty noodle that elevates any dish. Whether I’m making a cozy chicken noodle soup or a creamy beef stroganoff, these noodles never disappoint.
Homemade Egg Noodles - Just 5 Ingredients
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
These homemade egg noodles are hearty, tender, and easy to make with just five ingredients. Perfect for soups, casseroles, or served with butter, they offer a delicious, chewy texture that's far superior to store-bought pasta.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ¼ cup milk
- 2 tablespoons melted butter
Instructions
- Mix the flour and salt in a large bowl or on a clean surface.
- Make a well in the center and add the eggs, milk, and melted butter.
- Use a fork to gradually incorporate the flour until a dough begins to form.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Cover and let the dough rest for at least 30 minutes.
- Roll out the dough thinly and cut into strips using a knife or pizza cutter.
- Let the noodles dry for 20-30 minutes before cooking.
- To cook, drop the noodles into boiling salted water and cook for 3-5 minutes, depending on thickness.
Notes
- For added flavor, mix herbs like parsley or thyme into the dough.
- Substitute whole wheat flour for a heartier noodle.
- For richer noodles, add an extra egg yolk or use cream instead of milk.
- Toss cut noodles with flour to prevent sticking while drying.
- Freeze raw noodles on a tray, then transfer to a bag for long-term storage.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
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