How to Make Homemade Egg Noodles

Egg Noodles
Molly Watson
  • 01 of 10

    Gather the Ingredients for Homemade Egg Noodles

    Egg Noodles Drying
    Molly Watson

    Homemade egg noodles are easy to make, at least easier than you probably think. The process is spelled out in painful detail in this step-by-step guide so you can see how the dough looks at each stage. If you've tried making pasta before and found it less-than-satisfying, know that these egg noodles are much easier than Italian pasta since they aren't rolled out as thinly. If you have a pasta machine you can certainly use it, but a rolling pin, as shown in the following pictures, works just as well for these toothsome, homey treats.

    Don't need quite so much direction? Check out this one-stop Recipe for Homemade Egg Noodles instead.

    To make Homemade Egg Noodles you'll need:

    • 1 cup flour, plus more for rolling out the noodles
    • 1/2 teaspoon fine sea salt
    • 2 large eggs
    • Large bowl
    • Rolling pin or pasta maker/roller
    • Drying/cooling rack or broom handle
    Continue to 2 of 10 below.
  • 02 of 10

    Start the Dough

    Flour and Egg for Pasta
    Molly Watson

    Egg noodles are made from a simple egg-and-flour dough. Some people mix in on the counter—using the flour to make a sort of bowl to start mixing the eggs in and then incorporating the flour slowly as they beat the eggs and start to mix the dough. Mixing the dough in a bowl is much easier for most people.

    Combine 1 cup flour and 1/2 teaspoon fine sea salt in a large shallow bowl. Make a well in the center of the flour and crack 2 large eggs in the center of the well.

    Continue to 3 of 10 below.
  • 03 of 10

    Start Mixing the Dough

    Mixing Egg Noodle Dough
    Molly Watson

    Use a fork to beat the eggs and gradually start mixing in the flour from the sides of the well in the bowl into the eggs. At first, it will seem like the eggs and flour won't ever come together and the flour will stay in weird clumps within the beaten egg. Don't worry, the dough will come together. 

    Continue to 4 of 10 below.
  • 04 of 10

    Work the Dough Together

    Egg Noodle Dough
    Molly Watson

    Continuing working the flour into the eggs until a solid dough forms. As you're working in more and more flour it will start to look quite shaggy. Don't fret! It will all come together if you keep mixing.

    Continue to 5 of 10 below.
  • 05 of 10

    Turn Out the Dough

    Egg Noodle Dough
    Molly Watson

    Once the dough comes together, turn it out onto a heavily floured work surface. The dough will be quite sticky, but that's okay for now. Just make sure the work surface is heavily floured.

    Continue to 6 of 10 below.
  • 06 of 10

    Knead the Dough

    Kneading Pasta Dough
    Molly Watson

    Sprinkle the dough with plenty of flour and, with well-floured hands, knead the dough. Use the palms of your hands to push down and away from you into the dough, then cup your hands around the dough to pull it back towards you and rotate it a bit before again pushing in down and away from you. Kneading dough develops the gluten in the dough to give egg noodles their characteristic bouncy texture.

    Knead the dough until it feels smooth and is no longer sticky. Many people liken the texture you're looking for to that of an earlobe or a baby's bottom. Firm and smooth yet yielding and pliant is another way to describe it. Getting the dough to this texture takes 5 to 10 minutes depending on the flour, the humidity in the room, and your strength and speed at kneading.

    Cover the dough with plastic wrap and chill it for at least 30 minutes and up to overnight. This resting stage lets the gluten you've developed relax so it won't spring back when you roll it out. It is oh-so-tempting to skip this stage, but resist that urge. The time saved will be spent in the frustrated exercise of trying to get the un-rested (wound up and anxious) dough to relax and do what you want it to do!

    Continue to 7 of 10 below.
  • 07 of 10

    Roll Out the Dough

    Rolling Out Pasta
    Molly Watson

    Unwrap the chilled dough and cut it in half. Re-wrap one half and set it aside.

    On a well-floured surface and with a well-floured rolling pin, roll out half of the dough at a time. Be sure to rotate or move the dough between each pass of the rolling pin to make sure the dough isn't sticking to the surface underneath. Sprinkle with additional flour as necessary to keep dough from sticking. You may use quite a bit of flour. Starting with a sticky dough and add flour gradually, as needed, yields a softer dough that is easier to roll out and will cook up with a more tender texture.

    Feel free to use a pasta roller, if you have one, instead of a rolling pin. It is easier to get the noodles to a uniform consistency that way. If using a pasta roller, divide the dough into six even pieces and work with one piece at a time. Start on the thickest setting, roll the dough through, fold it into thirds like a letter, pass it through a second time on the same setting, fold it into thirds again and pass it through a third time on the same setting. Set that piece of dough aside and go through the same process with the remaining pieces of dough. Reduce the setting to the next thinnest one and roll each piece of dough through once. Keep reducing the space between the roller and passing each piece of dough through until they are all the thickness you want.

    Continue to 8 of 10 below.
  • 08 of 10

    Cut the Dough Into Thin or Thick Noodles

    Cutting Egg Noodles
    Molly Watson

    Roll out the dough to whatever thickness you want the noodles to be - from as thick as 1/4 inch to paper-thin, the choice is yours!

    Use a sharp knife or pizza cutting wheel to cut the dough into noodles. They can be as thick or thin and as narrow or wide, as you like, but try to make them as even as possible so they have the same cooking time.

    Continue to 9 of 10 below.
  • 09 of 10

    Drying and Storing Egg Noodles

    Egg Noodles Drying
    Molly Watson
    Lay the cut noodles on a cooling or drying rack to air-dry; or, balance a clean broom handle between too counters or tables or chairs and hang the noodles over the handle.

    Egg noodles can be used immediately or allowed to dry completely and stored in an air-tight container at room temperature for up to a month until ready to use.

    Resist the temptation to refrigerate the noodles. The taste and texture will be better if you simply allow them to air dry. Counter-intuitive, perhaps, but true.

    Continue to 10 of 10 below.
  • 10 of 10

    Cook the Egg Noodles

    Homemade Chicken Noodle Soup
    Molly Watson

    When you're ready to cook the egg noodles, bring a pot of water to a boil. Add enough salt so the water tastes salty, and boil the noodles until they're tender to the bite. Cooking time will vary depending on how thick your noodles are and how much you let them dry before cooking. Drain and serve with butter and cheese, add to soups, use in casseroles, or serve with roasts or stews.

    A favorite way to use egg noodles is to add them to Homemade Chicken Noodle Soup. Others are partial to cooking them in broth, smothering them with gravy, and serving them with mashed potatoes at Thanksgiving!

    Homemade egg noodles are also delicious when used in place of the pasta called for in ​Creamy Spinach Pasta. Egg noodles are also delicious with ​Pesto or Quick Ragu Sauce.