Homemade Egg Noodles

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Molly Watson
Updated 02/11/21
Fresh homemade pasta noodles.

 The Spruce
Prep: 30 mins
Cook: 10 mins
Chill Time: 30 mins
Total: 70 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
150 Calories
3g Fat
24g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 150
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 93mg 31%
Sodium 300mg 13%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 2mg 10%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Egg noodles are easier to make from scratch than you may think. This old-fashioned egg noodle recipe is made with flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or results, these egg noodles are much simpler. They're also easier to work with because you don't have to roll the dough out as thinly as you would for Italian-style pasta.

Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled. You can also start a second batch while the first round of dough chills.

A good substitute for pasta, serve the egg noodles with your favorite sauce. They also make an excellent noodle casserole and can be enjoyed alongside a hearty stew or used in soup.

1:38

Click Play to See This Homemade Egg Noodles Recipe Come Together

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Combine the flour and salt in a large shallow bowl or on a clean work surface. Make a well in the center, almost like a "bowl" of flour, to hold the eggs. Crack the eggs into it.

    Flour with eggs cracked into the well in the center
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  3. Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. As you beat them, they will slowly but surely take up some flour from the edges.

    Mixing egg in a flour well with a fork
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  4. Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky. Don't worry; you'll be working in more flour in a moment. Add too much flour now, and the extra flour needed to roll out the noodles will lead to a dry rather than tender noodle.

    Mixed egg and flour starting to form a shaggy dough
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  5. Turn the dough out onto a well-floured work surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to either the work surface or your hands, until the dough is smooth and firm and no longer sticky. This takes roughly 5 to 10 minutes.

    Formed dough ball for pasta
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  6. Wrap the dough with plastic wrap and chill it for at least 30 minutes and up to overnight.

    Pasta dough wrapped and stored
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  7. Divide the chilled dough into 2 pieces and work with one half of the dough at a time.

    Pasta dough cut in half with a knife
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  8. On a well-floured surface, roll out the dough to the desired thickness (anywhere from 1/4 inch to paper-thin, depending on your preference). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface underneath. Sprinkle everything with flour—including the work surface when you lift the dough—as necessary to keep the dough from sticking.

    Rolled out pasta dough and rolling pin
    The Spruce

  9. Use a sharp knife or pizza cutting wheel to cut the noodles. You can make them as narrow or wide as you like. Be sure to cut them as evenly as possible to ensure a uniform cooking time. If you fold the dough to cut, make sure it is floured so it does not stick together.

    Fresh cut noodles with a knife
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  10. Lay the noodles on a cooling or drying rack and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough.

    Fresh homemade pasta noodles
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  11. 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 serve.

    Homemade noodles
    The Spruce

  12. Use in your favorite recipe and enjoy.

Tips

  • If you have a pasta roller, you can use that instead of a rolling pin when rolling out the dough. This will lead to more evenly formed noodles.
  • You can let these uncooked noodles air-dry on a drying rack until completely dry and store them in an airtight container at room temperature for up to a month. The noodles will snap in half when completely dried. Cook dried egg noodles for 10 to 12 minutes.

Can Homemade Egg Noodles Be Frozen?

You may be tempted to store the uncooked noodles in the fridge or freezer to keep them "fresh." Avoid this temptation. It's strange but true that they store much better dried than they do in the refrigerator, where they will get soggy.

What's the Difference Between Egg Noodles and Pasta?

Many kinds of pasta use eggs, but egg noodles use a higher proportion of eggs to flour. This results in a richer flavor and deeper yellow color in the noodle. Nutritionally, egg noodles have a similar amount of carbs and calories as pasta. While the dough is the main difference, there are a few more:

  • Egg noodles are often made with standard wheat flour. Semolina flour is popularly used for pasta because it creates a rougher texture that grabs sauce better.
  • While pasta comes in a variety of shapes, egg noodles are typically flat and wide. The exception is Asian egg noodles, which are typically thin and round, similar to spaghetti.
  • Egg noodles are used more often in casseroles, stews, and soups than pasta.