There’s something undeniably soul-satisfying about pulling together a batch of silky, hand-rolled egg noodles from scratch—especially when the result tastes like something you’d find in Italy.
The technique is surprisingly simple: just flour, eggs, and a little kneading magic—no pasta machine required. It tastes as good as Teriyaki Noodles and Sweet Chili Noodles, but with a rustic twist that nods to both European technique and Alabama-style Sunday comfort.
My favorite part? Watching these golden ribbons puff and curl in the pot, turning into tender strands ready to cradle your favorite sauce. Once you try it, you’ll want to riff on it—from sesame soy broths to buttery garlic cream—with global flavor in every forkful.
Perfect For Dinner Get-Togethers!
- I first made these during a rainy weekend stuck inside, and now they’re my go-to when I need comfort food with a handmade feel—everyone always thinks I spent hours!
- They’ve become a staple during family nights because I can pair them with any sauce—my kids love them with marinara, while I sneak in a spicy miso broth now and then.
- I’ve swapped in semolina for extra bite or added turmeric for a golden hue—playing with the ingredients taught me how adaptable this recipe really is.
- Surprisingly, using these noodles in lighter broths helped me reduce calorie-heavy meals without sacrificing that chewy satisfaction—hello, unexpected weight loss bonus!
- The taste? Pure, cozy deliciousness—like a warm hug from multiple cuisines in one bowl.
Homemade Egg Noodles Recipe
Soft, tender, and delightfully chewy, these homemade egg noodles come together with just a few pantry staples. They're rolled thin, cut into strips, and ready to boil in soup or buttered up as a cozy side dish. Simple, satisfying, and made from scratch.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Wooden spoon
- Rolling pin
- Sharp knife or pizza cutter
- Clean surface or large cutting board
Ingredients
- 2 tbsp milk
- 2 large eggs
- 1½ cups all-purpose flour
- ¾ tbsp salt
Instructions
- Start by whisking together eggs, milk, and salt in a mixing bowl until smooth.
- Gradually stir in one cup of flour, mixing until the batter is lump-free.
- Add small spoonfuls of additional flour until a dough forms that comes together in a ball and is still slightly sticky.
- Turn the dough out onto a floured surface and knead with floured hands for 3 to 5 minutes, until it's soft and no longer sticky.
- Let the dough rest for 10 minutes.
- Roll it out on a lightly floured counter until very thin, aiming for less than 1/4 inch or paper-thin thickness.
- Slice into long strips using a sharp knife or pizza cutter, adjusting width to your liking.
- To give them more shape, loosely gather the strips or gently twist some with your fingers.
- To cook, drop noodles into a pot of boiling water and simmer for 2 to 3 minutes until tender.
- Drain and serve immediately with your favorite dishes like stroganoff, meatballs, or buttered with parmesan.
Notes
- The thinner you roll the dough, the more delicate the noodles—great for soups or light sauces.
- If your dough is too dry or cracking, wet your hands slightly while kneading to rehydrate.
| Calories | 292kcal |
| Carbohydrates | 56g |
| Fiber | 2g |
| Fat | 2g |
| Protein | 10g |
| Cholesterol | 62g |
Variations To Help You Customize This Dish!
- Herbed Egg Noodles – Add 1–2 teaspoons of dried herbs like thyme, parsley, or basil to the flour for a fragrant twist that pairs beautifully with soups or creamy sauces.
- Garlic & Black Pepper Noodles – Mix in 1/2 teaspoon garlic powder and 1/4 teaspoon cracked black pepper to give your noodles a savory punch—perfect for buttered or parmesan-tossed noodles.
- Spinach Egg Noodles – Blend 1/4 cup cooked, squeezed-dry spinach into the eggs before adding flour for a colorful and nutrient-boosted version.
- Whole Wheat Egg Noodles – Replace half (or all) of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You may need to adjust the liquid slightly.
- Chili Egg Noodles – Add 1/4 teaspoon red chili flakes or a pinch of cayenne pepper to the dough for a subtle heat that’s great with Asian-inspired broths or stir-fried dishes.
