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 10/30/19
Fresh homemade pasta noodles.

 The Spruce
  • Total: 50 mins
  • Prep: 40 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
187 Calories
9g Fat
16g Carbs
10g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 187
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 13%
Cholesterol 226mg 75%
Sodium 729mg 32%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Protein 10g
Calcium 81mg 6%
*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.)

Homemade noodles are easier to make than you may think; they're just flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or the results, know that these egg noodles are much simpler. With these egg noodles, you don't have to roll the dough out as thinly as you would for Italian-style pasta.

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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, and crack the eggs into it.

    Egg well in flour.
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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 along the edge of where the eggs meet the flour).

    Mixing egg in a flour well.
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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. 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.
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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 5 to 10 minutes for most people.

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

    Halved pasta dough.
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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—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.

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

    Fresh cut noodles.
    The Spruce

  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.
    The Spruce

  11. 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

  12. Enjoy!

Tips

  • You can let these uncooked 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 the uncooked noodles 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.
  • If you have a pasta roller, you can use that instead of a rolling pin, when rolling out the dough, if you like. This will lead to more evenly formed noodles.