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Homestyle Egg Noodles

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This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.

Homestyle Egg Noodles

Flour + eggs + water + salt. ♡

Chances are you already have everything needed to make a batch of my favorite homestyle egg noodles!

This simple recipe is inspired by the bags of Reames egg noodles that we always used to keep stocked in our freezer growing up, ready to toss into a simmering pot of chicken noodle soup or a quick tuna casserole at a moment’s notice. But while I’m usually down for a good freezer-shortcut, I’m here today to try and convince that it is one-million percent worth it try making homemade egg noodles from scratch instead.

First off, this egg noodle recipe is sooo simple that it’s practically foolproof, making it a fun project for even for some of the youngest sous-chefs in your kitchen. All you need are 4 basic ingredients, 15 minutes of total prep time, and zero fancy equipment (just a basic rolling pin and a pizza cutter). Just stir the dough together and give it a quick knead by hand, roll it out to be as thick-and-chewy or melt-in-your-mouth-thin that you prefer, use a pizza cutter (or a knife) to slice the dough into your desired size of strips or shapes…and voila! A delicious batch of homemade noodles will be yours to enjoy in no time.

These homemade egg noodles would taste wonderful in any number of soups, stews, sautés, casseroles, stroganoffs and more. Or if you happen to be craving some retro buttered noodle, I’m telling you, a quick toss of browned butter, Parmesan and black pepper can’t go wrong. Truly, the fresh flavor and soft texture that these homemade noodles bring to any dish is genuinely worth the extra effort if you have 15 minutes to spare. So the next time you’re tempted to reach for a bag of frozen noodles, grab your rolling pin instead and let’s make a quick batch from scratch together!

Homemade Egg Noodle Ingredients - flour, egg, water, salt

Homemade Egg Noodle Ingredients

Before we get to the detailed egg noodle recipe below, here are a few notes about the ingredients you will need:

  • Flour: I’ve always made this recipe using basic all-purpose flour, so I cannot vouch for having tested it any other varieties of flour. (But if you do, please report back with how it goes in the comments below!)
  • Whole egg + egg yolk: This is the egg-to-flour ratio that I prefer, and I really believe that purchasing good-quality eggs really makes a difference here.
  • Sea salt: To bring out the best flavor of the noodles.
  • Water: I’ve always used water to moisten the dough for these noodles, but you are welcome to sub in plain milk if you prefer.

Step by step of how to make egg noodles

How To Make Egg Noodles

Here are a few quick tips to keep in mind when making egg noodles:

  • Generously flour your work surface. When you’re ready to roll out the egg noodles, be sure to very generously flour your work surface beforehand so that the noodles do not stick. It’s helpful to lightly dust the tops of the noodles too (I recommend doing this just before you start slicing them) to help prevent them from sticking to one another.
  • Use a pasta or pizza slicer. I find it’s easiest to use a round pasta or pizza cutter to slice the noodles, but you can also just use a large chef’s knife. Or, of course, you’re welcome to run the dough through a pasta machine instead.
  • Knead the dough as more, if you prefer. I actually love and prefer the texture of these noodles when the dough is minimally kneaded, making them a bit thick and chewy. But if you prefer a softer and more elastic texture, you’re welcome to knead the dough longer (for up to 10 minutes, if you would like).
  • Don’t overcook the noodles. Just a reminder that fresh noodles cook much more quickly than dried! Depending on the thickness of your noodles, they should only need to cook for 2-3 minutes in boiling water or broth.

How To Store Egg Noodles

If you would like to prep these egg noodles in advance or store leftovers for later, it’s best to let the noodles air-dry for at least 1 hour so that they do not stick together. Then transfer the noodles to an air-tight food storage container or freezer bag, taking care to gently stack the noodles so that they do not squish together. You can refrigerate the noodles for up to 3 days or freeze for up to 3 months.

Homemade Egg Noodles on Marble Cutting Board

Possible Variations

Here are a few additional ways that you are welcome to customize this egg noodle recipe:

  • Add garlic: Very finely mince a large garlic clove and knead it evenly into the dough.
  • Add herbs: Very finely mince some fresh herbs (such as basil, oregano, rosemary or thyme) or add a few pinches of dried herbs (similar, or you can use a blend such as Italian seasoning or herbs de Provence) and mix them evenly into the dough.
  • Add black pepper: I also love adding a few twists of freshly-cracked black pepper to the dough.

Homestyle Chicken Noodle Soup

Ways To Use Homemade Noodles

There are so many delicious ways to put these homemade egg noodles to use! Here are a few of my faves…

  • Soups and stews: These noodles can be cooked directly in all sorts of soups and stews, such as chicken noodle soup.
  • Casseroles: Homemade egg noodles can also be baked directly into various casseroles.
  • Stroganoff: I love serving these noodles with beef or mushroom stroganoff.
  • Sautés: Sauté the noodles in with your favorite sauce, veggies and/or protein.
  • Topped with…your favorite dishes, such as chicken cacciatore, meatballs (Italian, Swedish, etc), paprikash, etc.
  • Served plain with…your favorite sauce, such as marinara, basil pesto, cacio e pepe, etc.
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Homestyle Egg Noodles

Homestyle Egg Noodles

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 large egg + 1 large egg yolk
  • 1/3 to 1/2 cup water

Instructions

  1. Make the dough. Whisk together flour and salt in a large mixing bowl. Add egg, egg yolk and 1/4 cup water and stir until a dough ball starts to form. Add 2 to 4 tablespoons more water as needed until the dough is slightly sticky and holds together well.
  2. Knead. Transfer the dough to a lightly-floured work surface and sprinkle with flour. Knead with your hands for 1-2 minutes or until the dough is evenly combined and no longer sticky and forms a relatively smooth and soft ball. (The dough will not be 100% smooth, which is okay.)
  3. Roll and cut. Generously flour the work surface and the top of the dough ball once more. Use a rolling pin to roll the dough out evenly to your desired thickness. (I recommend between ¼” to ⅛” thick.) Lightly dust the top of the dough with flour, then sse a pizza slicer to slice the dough into your desired size of noodles. (I recommend roughly 3” x ½” strips.) Gently toss the noodles to combine, which will help prevent them from sticking together while cooking.
  4. Cook. If you are using the noodles immediately, cook them in boiling water or broth for 2 to 3 minutes, depending on their thickness, until they are tender. Drain (or skip the step, if cooking the noodles directly in a soup or sauce) and enjoy!

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10 comments on “Homestyle Egg Noodles”

  1. 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!

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

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

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

    • You might want to try turmeric powder instead of the food colouring, it’s better for you and cheaper and gives a more realistic colour.

  5. My grandma used to set aside a whole day to make pasta. She had the noodles spread out on newspaper everywhere throughout her house . Couches, beds, dressers and tables. End of the day we had to gather it all up. That was a lot of noodles. I don’t know how she stored it all.
    Thanks for the recipe. I’m going to crank out some noodles this week.
    P

  6. I tried it in the Coziest Chicken Noodle soup and it was an absolute hit. Thanks for another great recipe!

  7. Hi hello! Can I use whole meal flour instead of all purpose flour?

  8. I can’t believe how easy these noodles are to make! I tried it over the weekend for the first. They were a hit with the family and perfect in your chicken noodle soup recipe!

  9. Hi there!
    If I want to use these in a casserole recipe that calls for cooked egg noodles, should I just omit that step and expect them to cook in the casserole mixture as it bakes in the oven?
    Thanks!