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.