Homemade Egg Noodles

By Molly Watson

Updated 09/14/18

Homemade Egg Noodles
The Spruce
Ratings (178)
  • Total: 50 mins
  • Prep: 40 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
187 Calories
9g Fat
16g Carbs
10g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade noodles are easier to make than you may think; they're just flour and eggs. If you've never made noodles before, be sure to check out this Step-by-Step Guide to Making Homemade Egg Noodles to see how the whole process unfolds.

Note: You can let these noodles air-dry until completely dry and store them in an air-tight container at room temperature for up to a month. You may be tempted to store them in the fridge in an effort to keep them "fresh." Avoid this temptation. It's strange but true that they keep much better dried than they do in the refrigerator, where they will get soggy.

Ingredients

  • 1 cup all-purpose flour (plus more for rolling out the noodles)
  • 2 large eggs
  • 1/2 teaspoon fine sea salt

Steps to Make It

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, and crack the eggs into it.

Egg well in flour.
 The Spruce

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 along the edge of where the eggs meet the flour).

Mixing egg in a flour well.
 The Spruce

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. Too much flour now and the extra flour needed to roll out the noodles will lead to an oddly dry rather than tender noodle in the end.

Mixed egg and flour for pasta.
 The Spruce

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 5 to 10 minutes for most people.

Formed dough ball for pasta.
 The Spruce

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

Pasta dough wrapped and stored.
 The Spruce

Divide the dough into 2 pieces and work with one half of the dough at a time.

Halved pasta dough.
 The Spruce

On a well-floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin—the call is yours!). 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 lifting the dough and flouring the work surface again—as necessary to keep the dough from sticking. If you have a pasta roller, you can use that instead of a rolling pin, if you like.



Pasta dough and rolling pin.
 The Spruce

Use a sharp knife or pizza cutting wheel to cut the noodles. You can make then as narrow or wide as you like but cut them as evenly as possible to ensure uniform cooking time.

Fresh cut noodles.
 The Spruce

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.
 The Spruce

Boil the noodles in well-salted water until tender to the bite. Drain and serve with butter or cheese, with stews, or in soups.

Homemade noodles.
 The Spruce

Serve and enjoy!

Wondering what to do with them? If nothing else, try them in Chicken Noodle Soup.