Homemade Egg Noodles are surprisingly easy to make with 5 simple ingredients. They’re perfect for soups and stews. Try making your own today!
Homemade pasta is an impressive way to make any Main Course taste more gourmet and delicious. This simple recipe for Egg Noodles is perfect for favorite comfort food dishes like Chicken Noodle Soup and my Crazy Tender Beef Stronganoff!
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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.
Chef’s Note: Why Make Homemade Noodles
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.
How to Make Egg Noodles
Time needed: 50 minutes.
- Prep Dough
Add flour and salt to your stand mixer. Use the beater attachment to mix the dry ingredients at low speed.
- Wet Ingredients
Add one egg at a time. Once it’s mixed into a shaggy dough, slowly add the milk, followed by the melted butter.
- Knead Dough
Once the mixture is combined, switch to using your dough hook. Knead at low speed for 5 minutes. Then cover the mixing bowl with a clean kitchen towel and let it rest for 15 minutes.
- Roll Dough
Cut the fresh pasta dough into 4 pieces. Then roll each piece out on a floured surface. You want it to be thin, about 1/8-inch thick. That may seem too thin, but keep in mind that it will double in size while cooking. Dust the pasta with flour on top, then roll it into a loose log.
- Cut Dough
Do your best to cut dough into strips with uniform thickness, somewhere between 1/4- and 1/2-inch wide.
- Dry
Loosen the pasta strips out. Then let them dry for 15 minutes. The amount of time needed for them to dry can vary depending on the humidity.
- Boil Noodles
Add water and salt to a large pot and bring it to a boil. Then add the dry Homemade Egg Noodles. Cook for 4-6 minutes until tender. Finally, toss in butter and serve.
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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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 it 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.
Nutritional Facts
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.
How to Store
- Store: After cooking Homemade Egg Noodles, you don’t want to leave them at room temperature uncovered for more than 2 hours. You can keep cooked noodles in a zip-top bag or 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.
Recipes Using Homemade Pasta
Egg Noodles are incredibly versatile. They taste wonderful with homemade Chicken Noodle Soup, 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, or parsley.
Frequent Questions
Yes, you need the homemade noodles 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 Egg Noodles for a half-hour before cooking.
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 half the 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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