Homemade Egg Noodles

December 15, 2009 by Ali

A few winters ago, I had a craving for Panera’s chicken noodle soup. I remember the day — it had just practically blizzarded (is that a word?) in KC, everyone was home from work and school, and my car was frozen shut with a few inches of snow and ice. It clearly was not going to be my day to drive over to Panera…

However, realized that I actually had all of the ingredients for the classic soup at home. But somehow, those flimsy, thin little egg noodles in the pantry just didn’t seem like they would cut it. So I took advantage of the extra time indoors and tried my first batch of homemade noodles. For some reason, the idea had always totally intimidated me. (Visions of professional pasta chefs in Italy seemed to dance through my head…)

But I gave them a try, and L-O-V-E-D them!!! Holy cow! Not only does the recipe call for five common ingredients, and take less than 5 minutes to pull together — they were totally fun to make! You can of course roll them out and cut them however thick/thin you’d like, but for soup I love going Panera-style — nice and thick. :)

So get out your flour, salt, eggs, milk and butter (I told you common ingredients), grab your pizza slicer, and have oodles of fun with these noodles! (Plus, this recipe makes a double batch — so feel free to use half and freeze half for the next soup or noodles day!)

Homemade Egg Noodles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 4 servings


  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 1/2 cup milk (I used 2%)
  • 1 Tbsp. butter, softened
  • Optional: 1-2 tsp. Italian seasonings


With mixer: Mix eggs, milk and butter together on low speed until combined. Then add in salt and flour. Mix on medium speed until combined.

By hand: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out dough to 1/8" or 1/4" thickness. Cut into desired lengths and shapes with a pizza slicer (or a knife). Allow to air dry (ideally at least an hour) before cooking.

To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Recipe adapted from AllRecipes

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Remember that fresh pasta cooks much faster than dried pasta! So keep a close eye on these guys as they cook. They’ll be al dente before you know it! :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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4 thoughts on “Homemade Egg Noodles

  1. We follow Colleen’s procedure in my family except we add yellow food coloring to the eggs. Makes them appear even richer.

    - Trena

  2. Once I work up my patience, I will have to try this recipe!

    - Christa@antzonablog

  3. Looks delicious!! My grandmother used to make homemade noodles for her soups…..what a difference. I’m excited to give these a whirl. =)

    - Erica

  4. We make these with my mom every Thanksgiving & Christmas, but sans butter! One trick: roll them out into a long sheet, then roll the sheet up like a burrito,sprinkle it with flour, then slice the “burrito” and then unroll each individual noodle and spread out on wax paper to dry. We wait until they are crisp (overnight) before cooking–and always in chicken broth!

    - Colleen