Homemade egg noodles may take some time, but they are worth it in the end! Nothing goes better with classic Swedish meatballs, a simple Bolognese sauce or turkey soup than some high-quality egg noodles. However, most store-bought noodles tend to pretty bland once you try making egg noodles at home – it is way better to make them yourself!
Homemade egg noodles are a simple way to make any pasta or soup dish a thousand times better with very little effort. With nothing more than a rolling pin and a sharp knife, you can turn a simple egg pasta dough into thin noodles useful for whatever you want them for.
You won’t have to worry about the poor quality, weirdly shaped noodles anymore – instead, you can cut them to the precise size you want them and make them as tough and chewy or light and tender as you like!
Ingredients For Egg Noodles
Please see/print the recipe card found at the bottom of this post for the exact amounts.
- All-purpose flour
- 1 egg + 2 egg yolks
- Salted Butter
How to Make Egg Noodles
- Beat all the eggs together until frothy
- Combine the flour and egg mixture, working it until a crumbly dough forms
- Mix on low speed in an electric mixer, adding in milk one tablespoon at a time until it just forms a ball
- Knead it on medium for 5 minutes until it is smooth and elastic
- Roll out the dough into a large rectangle
- Cut the dough into ¼ inch wide strips, then cut them smaller to your preferred noodle size
- Twirl them into shapes dusted with flour, let them dry out slightly ( no more than 2 hours for egg safety) and then store them in airtight containers
How to Cook Egg Noodles
- Bring a pot of salted water to a rolling boil.
- Drop the egg noodles in carefully, swirling the water so that they don’t stick.
- Boil the noodles in the salted water for 4 minutes or until tender
How to Make Your Egg Noodles Tender
One common problem people have when making their own noodles is that they sometimes find them too tough.
This almost biting “toothsomeness” tends to happen if you use too much flour when making your noodles. This can also happen if you don’t knead your dough enough – without sufficient kneading, the flour doesn’t get mixed thoroughly throughout the dough, and you wind up making a chewy, almost brittle egg noodle.
How to Store Your Egg Noodles
Storing your egg noodles is pretty easy, but you can’t just stick them in a cupboard like you would with most dry pasta.
As these noodles contain eggs, you need to keep them in the fridge, in a tightly sealed container for up to 3 days. Or, if you are planning on making a large number of egg noodles at once, freeze them instead!
How to Freeze Egg Noodles
To freeze, twist the pasta, dust with some flour so that it doesn’t stick, then freeze them individually on a baking sheet in the freezer.
Once completely hard, you can store them in a freezer-safe bag and just take out however much you want for dinner that night.
Happy cooking! Hope you guys enjoy them!
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- Prep Time
- 40 minutes
- Cook Time
- 5 minutes
- Main Course
- Karlynn Johnston
- 2 cups all-purpose flour
- 1 large egg
- 2 egg yolks
- 1 tbsp salted butter softened
- 1/3 cup milk
- Beat the egg and yolks together in a small bowl until light and frothy. Set aside.
- Use a stand mixer fitted with the dough hook.
- In the mixer bowl, combine the flour, the whole egg and the egg yolks. Mix together by hand until the eggs are worked though, the dough will be crumbly.
- Turn the mixer on low speed and add in the butter. Then add in the milk, one tablespoon at a time until the mixture forms a ball. You may or may not need the entire amount of milk. You want the dough to JUST come together, like a pie crust and not be a sticky or wet dough!
- Once the dough has formed into a ball, turn mixer onto medium speed, kneading the dough for 5-7 minutes, until the dough has become smooth and elastic to the touch. Cover and let rest for 5-10 minute while you prep your work surface.
- On a well-floured surface roll the dough out into a large rectangle (I know, easier said than done) rolling the dough out to ⅛ or ¼ inch thickness.
- Using a pizza cutter or a knife, cut the dough into into long strips around ¼ inch wide. You can also make these into wider broad egg noodles. the choice is up to you.
- Once you have cut the long strips, cut the egg noodles into shorter lengths, the length that you prefer. You can leave longer noodles for pasta, or make shorter noodles for soups!
- Remove the noodles from the counter so they aren't sticking, and dust with flour if needed to prevent sticking. At this point you don't have to leave them straight, you can let them dry in swirls or shapes if you want, or you can move them to baking racks to dry out.
- Once they are dried out (1-2 hours) you can store them in an airtight container and freeze, or use them right away. Do not leave out more than 2 hours for egg safety. You can use a dehydrator as well if desired.
- Bring a large pot of salted water to a boil. Add the noodles to the water and boil for 4-5 minutes, or until they are tender.
- Drain and serve.
- These noodles freeze well, just follow the directions in the post
- If you are cooking them right away, you don't need to dry them. Just make sure they are lightly floured and not sticking to each other
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.