Homemade Egg Noodles are soft, hearty, and surprisingly easy to make from scratch. Perfect for soups, stews, or cozy homemade meals!
Homemade Chinese Noodle are an impressive way to make any main course taste more gourmet and delicious. Try out my P.F. Chang’s Garlic Noodles (Copycat) and Sesame Noodles too!
Sabrina’s Homemade Egg Noodles Recipe
You’ll love these Homemade Egg Noodles simple flavor and bouncy texture. They’re surprisingly easy to make with pantry ingredients, and they don’t require any extra kitchen supplies. Once you’ve made the fresh pasta, you can cook it to serve right away or dry it out and store the pasta for later.
Recipe Card
Ingredients
- 2 1/2 cups flour
- 1/4 teaspoon kosher salt , (plus extra for the water)
- 4 large egg yolks
- 1/2 cup whole milk
- 2 tablespoons unsalted butter , melted
Instructions
- To a stand mixer, add the flour and salt with the beater attachment on low speed.
- Add in one egg at a time, then add in the milk very slowly followed by the melted butter.
- When combined switch to the dough hook and knead on low speed for 5 minutes.
- Cover bowl with clean kitchen towel and let dough rest for 15 minutes.
- Cut dough into 4 pieces.
- Roll out each piece of dough very thin, 1/8-inch thick (remember as your pasta cooks it will double in thickness).
- Once you've rolled the dough thin enough, gently add a bit of flour across the top and roll up loosely.
- Cut to desired noodle width (somewhere between 1/4- and 1/2-inch wide).
- Gently loosen the rolls of pasta and let dry for 15 minutes.
To cook:
- Add water and about heaping tablespoon of salt to a large pot and bring to a boil.
- Add noodles and cook for 4-6 minutes depending on the thickness of the noodles.
- Toss with butter before serving.
Nutrition
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Table of contents
Sabrina’s Tips
The homemade noodles need to dry out before storing or cooking them. Drying them allows them to keep their shape in the boiling water, and provides a better texture when it’s done. Air drying this Homemade Egg Noodle recipe takes about 15 minutes after cutting the dough. However, that prep time can vary depending on how humid your area is. If they take longer to dry, you might need to leave the batch of noodles for half an hour before cooking.
About this Recipe
Homemade Egg Noodles are a comforting classic that brings a fresh, hearty touch to soups, stews, and family dinners. There are many benefits to making your own Egg Noodles at home. One of the very first things that comes to my mind is that homemade noodles taste better and fresher than store-bought ones. Another benefit I love is the basic ingredients to make the noodles can be pretty cheap, especially considering you likely already have the ingredients at home. Egg noodles are made by hand so you don’t need a pasta machine, so anyone with a rolling pin and a knife can whip these up!
Ingredients
- 2 ½ Cups Flour: You want to use regular all-purpose flour for this fresh pasta recipe because it has a good gluten amount to make the noodles chewy and bouncy.
- Kosher Salt: ¼ teaspoon of salt will help season the pasta a bit. You’ll also be able to season the water with a handful of salt when you boil the pasta.
- 4 Egg Yolks: Egg yolks give the recipe a more silky texture and flavorful taste. Save the whites for an egg white omelet in the morning or dessert like Angel Food Cake.
- ½ Cup Milk: The addition of milk makes these homemade noodles different from other pasta recipes. It makes the dough extra tender and soft.
Kitchen Tools & Equipment
- Stand Mixer: A stand mixer will make preparing your dough super easy. Use a beater attachment to combine the ingredients, but then you’ll switch to the dough hook when it is ready for kneading.
- Rolling Pin: Your trusty rolling pin is necessary to roll out the pasta dough into a thin sheet for cutting.
- Knife: You can use a butter knife to divide the dough into 4 pieces and cut the noodles into strips.
- Large Pot: A large pot is used to cook your pasta in boiling water.
Can this be made ahead of time?
Yes, you can easily make Homemade Egg Noodles ahead of time. You can prepare the dough, cut the noodles, and set them out to dry, then store the dry noodles in your pantry for up to a year. If you want to cook your noodles fully, cool them to room temperature after boiling them and store them in an airtight refrigerator container. They’ll be good for 3-4 days.
Recipe Tips & Tricks
- Cut Even Noodles: If you want to have noodles that are nice and evenly cut, just take out your pizza cutter. You can even use a clean ruler to line up the cutter, plus use the ruler to measure the width of your noodles for strips of equal width.
- Don’t Skip Drying Time: Make sure you dry the noodles before you boil them so that they maintain their shape and texture. If you’re looking for a good place to dry them, try laying them out on a cookie sheet or baking sheet, as that will give you plenty of space.
Pairing Suggestions
- Egg Noodles are incredibly versatile. They taste wonderful with homemade Chicken Noodle Soup, Crazy Tender Beef Stroganoff, and hearty stew, like Irish Lamb Stew or Classic Beef Stew.
- These buttered noodles are the ultimate base for the ultimate comfort food. They also work well as a side dish for Baked Shrimp Scampi, Chicken Piccata, or Swedish Meatballs.
- The fresh noodles are also great simply tossed in your favorite sauce. They’re delicious on their own, tossed with olive oil or butter and sprinkled with salt and pepper, Parmesan, and parsley, or served with my simple Brown Butter Sage Sauce.
How to Store
- Serve: After cooking Homemade Egg Noodles, you don’t want to leave them at room temperature uncovered for more than 2 hours.
- Store: You can keep cooked noodles in a Ziploc bag or an airtight container in the fridge for 3-4 days. You can also store dry noodles in an airtight container in your pantry. Before cooking, the pasta can keep well in the pantry for up to a year.
- Freeze: You could also freeze cooked pasta for up to two months. Make sure they are fully dried out before you freeze them so they don’t stick together.
Variations
- Gluten-Free Egg Noodles: To make gluten-free egg noodles, you’ll have to replace the regular flour with a gluten-free flour blend. Check the ingredients on the blend to see if it includes xanthan gum. This is a thickening agent that many gluten-free blends already contain. However, if it doesn’t, you can add ½ teaspoon to the dry ingredients.
- Short Egg Noodles: If you prefer shorter noodles for your recipe, you can slice the dough strips in half their length. You could also do smaller pieces, about 1 inch long.
- Buttered Egg Noodles: Buttered egg noodles are a quick, simple pasta dinner. Toss the cooked noodles in melted butter before serving. Add seasonings like black pepper, garlic powder, and fresh herbs like parsley. Finish with a sprinkle of Parmesan cheese.
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These photos were in a previous version of this post
Followed directions. Dough would not come together had to add an extra Egg yolk And a little bit of water. Would be nice if you gave weights for measures instead of volume.
Hi Renee, there is a metric option on the recipe card that you can click on, but it won’t convert the egg yolks or butter. 4 egg yolks is approximately 80 grams, and 2 tablespoons of butter is 28 grams.