This homemade egg noodles recipe makes the best egg noodles! This is the recipe from my Great Grandma on my dad’s side who I got my love of gardening from! She always made the best egg noodles and was always so shocked when everyone loved them so much because are really simple to make. Good food doesn’t have to be hard or complicated to make! I hope you enjoy these egg noodles as much as we do!
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Homemade Egg Noodles Recipe
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★★★★★5 from 1 review
Author:Tawra Kellam
Ingredients
Units
2 eggs 1/2 tsp. salt 1/4cup milk 2–3cups all-purpose flour
Instructions
Beat eggs slightly.
Add salt and milk.
Mix in 2 cups of flour. Thoroughly mix with your hands.
Add enough additional flour to make a stiff dough.
Turn dough onto a well-floured counter or board; knead until smooth and elastic.
Cover. Let rest for 10 minutes.
Roll dough very thin.
Cut dough into 1/8 inch strips to the desired length.
Let dry 2-3 hours*, turning once.
When ready to use, drop the noodles into boiling water or broth. Boil 12 to 15 minutes.
If cooking in water, drain thoroughly.
Notes
*The noodles may dry longer if you need to make them in the morning for dinner.
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Reader Interactions
Comments
Deborah Dobson
HI! I feel super silly asking but am new(er) to cooking from scratch with flour and just the other day realized I was using self rising and all purpose interchangeably (but still adding in the leaveners eeek) When I see a recipe like this egg noodle one I’m excited to try — if it doesn’t list what kind of flour should I assume that it means all purpose?
Reply
Jill
Yes Deborah always use all purpose in the recipes unless it states otherwise. Don’t worry about the mistake we have all been there done that. That is how we learn. Be sure to holler if you have any questions we love to help.
Reply
Robin
All purpose always unless otherwise stated.
Reply
sylvie
question, how do you store the noodles? I have been wanting to make them but I am a bit unsure about how to store the noodles that will not be consumed immediately.
Reply
Jill
To store in the fridge let them air dry for a couple of hours then put in airtight container. They will keep for about 3 days. To keep longer you can air dry them for about an hour and put in a freezer bag or container and store in freezer for up to 8 mons
I always lay the uncut noodle “rounds” out on waxed or parchment paper to dry well before cutting them into strips. This keeps them from sticking together while you cut and when they are added to the pot.
Reply
Rae
Has Tawra ever tried to make these with gluten-free flour? I am hopeful that if I add enough xanthan gum, they won’t fall apart as soon as they hit the boiling broth. I may attempt it anyway, they look so yummy. Cheers!
Reply
Jill
No she hasn’t Rae but you could try a half of batch and see what happens.
Reply
Adrienne
Rae, did you ever try the noodle recipe with GF flour? Curious how it turned out. Thanks
Reply
Lindsay
If I am using these for a crockpot chicken noodle soup…should I boil them on the stove then add to the crockpot right before service or add them to the crockpot for the last 15 min so they won’t get soggy?
Reply
Jill
Lindsay you can add them to the crock pot at the end of the cooking time if you want but crock pots vary so much that you will just have to experiment with yours – they may take around 10 mins on high to cook just to give you a ball park figure. To be honest I don’t use a crock pot any more for most things because it does make the texture so different than if cooked in a pan so I just put my chicken noodle soup on the stove on the lowest setting and it does even better for me than a crock pot.
Reply
Mary Jo
Can you just cook the noodles without drying, right after mixing and cutting?
Reply
Jill
Yes you can Mary Jo. They only take about 3 mins to cook though.
Reply
Mary Jo
Thank you!
Reply
Jackie
Why do my noodles break into pieces
Reply
Jill
Not sure Jackie without seeing them but a couple of things you maybe drying them too long or if they are breaking before you are drying them you maybe need to add a tiny bit more liquid. It is really hard to tell sometimes with out knowing the full story.
Reply
Tammy
Thanks for such a great frugal recipe! I can vouch that these are delicious! My mother taught me to make these. Our recipe is pretty much the same, except without the milk, and they turn out fine, but I may try adding it next time. I usually boil a whole chicken, pull the meat off, and then boil the noodles in my broth, so good.
If noodles are made using semolina, they're pasta. So all pasta are noodles, but not all noodles are pasta. And if they contain eggs, they're egg noodles. (Or egg pasta, if they're made from semolina.)
To cook, boil the noodles in well-salted water until tender to the bite (2 to 10 minutes for fresh noodles, depending on the thickness). Drain and use in your favorite recipe.
Delicate rice noodles and fine egg noodles, don't require pre-cooking before adding to dishes, just soaking. Put noodles in a bowl and cover with water. Some call for warm water, others for hot water. Break them up using chopsticks or a fork, so that they don't stick together.
Egg noodles' nutritional content is similar to that of regular pasta but slightly lower in calories, carbs, and protein ( 1 , 2 ). They're also often enriched, meaning that certain vitamins and minerals have been added, increasing their nutritional value.
“Thanks to the presence of the egg, the protein content is higher than the dry pasta of durum wheat semolina – says Luciano Monosilio, chef of Luciano Cucina Italiana and Follie at Villa Agrippina, both in Rome – The most popular formats are certainly the long ones, as fettuccine, tagliolini, and pappardelle; while as ...
Unlike egg noodles, rice noodles are gluten-free and vegan. That's because they contain no wheat or animal products. They can be made using red, white, or brown rice. Rice noodles are lower in calories, fat, and protein than egg noodles.
“Doneness” really depends on your personal preference. Start by checking for doneness at the minimum recommended cooking time on the package. Test by tasting a single piece. Noodles should be “al dente” (“to the tooth”) or tender with a slight bite or firmness.
Tiess says there are two situations where he recommends noodles be rinsed. "For egg noodles that you will be adding to a soup later then yes, you should rinse them in cold water then store them covered in the refrigerator until needed," he explains.
With their delicate composition, egg noodles can quickly absorb liquids and become overly soft. Adding them too early in the soup-making process might lead to a soggy, gooey outcome, losing that satisfying bite.
You can also cook the noodles right in your chicken soup, stew, etc. Add the noodles and stir well. They'll float to the top fairly quickly, and be fully done in about 3 minutes.
Stir in the seasoning packet that came with the noodles or squirt in your favorite sauces. Turn the heat off of the burner and crack 1 raw egg into the center of the noodles in the pot. Avoid stirring the egg or it will begin to cook and break into clumps.
Instead, whisk together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger and pour it over the hot noodles. Add chopped scallions and sesame seeds for even more flavor.
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