Once you try these simple homemade noodles, you’ll never go back to store bought noodles! All you need is some flour, salt, eggs, love, and a rolling pin to make this homemade egg noodles recipe.
Pair these homemade noodles with this easy chicken cacciatore recipe. Or even this shrimp saganaki!
For some reason, making homemade noodles can seem like an arduous and time intensive task. It seems like a place of mystery for a lot of home cooks.
However, this couldn’t be further from the truth! Although there is additional time you have to consider when you make noodles (e.g. putting your dough in the fridge for ½ hour, letting your noodles dry), the actual work is quick and easy!
How to make homemade noodles
It may sound like a big project, but homemade egg noodles are perfectly doable! With just three ingredients, it couldn’t be simpler. And trust me when I say, it’s a cooking projects the kids will get a kick out of.
Ingredients
Flour — When I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Eggs — Opt for large eggs for this recipe.
Salt — Use your favorite table salt or sea salt, but opt for a somewhat fine grind, so the grains have a chance to dissolve.
The Process
Start by mixing the flour and salt, then create a well in the center; crack the eggs into the middle.
Some people swear by using a flour well when combining ingredients; others think that it doesn’t change anything. Or that it may only matter if you’re mixing the ingredients on a flat surface, not a bowl. I find that flour wells allow me to mix wet and dry ingredients evenly with the least amount of work.
Once the flour begins to form sticky dough, place it on a floured surface and get to kneading!
Knead the noodle dough until it becomes smooth and elastic on the surface, usually around 10 minutes.
Place your dough in the fridge for at least ½ hour before rolling it out. Roll noodles to desired thickness; they don’t have to be paper thin. In fact in many southern kitchens, homemade noodles are a bit thick, perfect for serving under gravy.
Pro tip: Use a pizza cutter for cutting the noodles into strips. Cook immediately or leave them out on a rack to dry for 2 hours at room temperature before storing them.
Storing homemade noodles
These noodles store great in the fridge (in an airtight container) for several days. You can also store them in the freezer for up to 8 months!
When you’re ready to use them, pop them in a pot of boiling water and cook for 1-2 minutes. Trust me, after you’ve tried fresh, homemade noodles, you won’t want to eat store bought ones anymore!
FAQs
What are some side dishes that go with noodles?
Noodles go great with side dishes like garlic bread, zucchini, artichokes, salads, meatballs, and more!
Do homemade noodles need to dry before cooking?
Fresh pasta noodles can be cooked right away without even being fully dry.
Can you overcook noodles?
You may notice the noodles have become too soft and mushy, which means the noodles have been overcooked.
Ingredients
- 1 cup flour
- ½ teaspoon salt
- 2 eggs
Instructions
- Whisk together flour and salt. Create a well in the middle.
- Crack eggs into the well. Using a fork, whisk eggs allowing flour to mix into the dough slowly. Stir until a dough forms. The dough will be sticky.
- Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny.
- Wrap in plastic wrap and refrigerate for at least 30 minutes to overnight.
- On a floured surface, roll the dough to desired thickness. (Remember, they will swell a bit as you cook them.)
- Using a pizza cutter, cut noodles into even shapes. As an alternative, lightly flour the top of the dough and then roll the dough loosely like you would a rolled cake. Use a sharp knife to cut in equal pieces. Unroll the noodles to dry.
- To dry, place on a wire rack for 2 to 3 hours. Package noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months.
- To cook, bring 3 quarts of water and 1 teaspoon salt to a boil. Slowly add noodles to the boiling water to avoid sticking and cook for 1 to 2 minutes. Drain well if adding a sauce.
Notes
Nutrition
Originally published in October 2020, this post has been updated.
This is the same recipe I have used for 50 years. It is so easy and quick to make. I don’t wait to use them, just cut and drop into my boiling broth and cook.
How long do you boil them for?
It says cook time 10 minutes, but in my experience making homemade noodles it takes longer. After the 1st 10 minutes you can taste unto desired doneness or texture. I have some ready to make today and I am guessing it will take about 20 minutes.
Cook 1-2 minutes. Much longer and they get tough.
It said 2 min
wondered if drying them was necessary – i’ll take it from an expert that it’s not – ty!
I.m making noodles for Thanksgiving for about 20 people your recipe says it is only 2 servings should I increase recipe 10 times,
Sorry, I totally missed this. Your math sounds right, though.
Me too
Hi. I am kinda new at this. I have made noodles before but for some reason the dough comes out real crumbly and then when I try to make my dough it falls apart . What am I doing wrong?
Try holding back a half cup of the flour and working it in as needed, until you get the right consistency. Humidity can alter a dough like this.
Can you use only the yolk/ is there a modification for that? Allergies to egg white
You can, but I don’t have a measurement for that. I’d try two yolks for each whole egg.
This was my first attempt at homemade noodles, and while my husband loved them, I feel like they were a little big and too “tough/hard” in the middle. Did I undercook or over-cook?
If they’re hard in the middle, I’d say undercooked. The “bigness” of them could call for rolling them a bit thinner?
I remember Polenta being made into small balls of a floured mixture and then boil and served with a marinara sauce. Do you have a recipe like this or am I thinking of something different.?
Could you be thinking of gnocchi? (It’s entirely possible that there’s a polenta ball recipe that I haven’t found yet!)
Can I add to
A crockpot chicken recipe
Or will it be too doughy??
Thanks!
You mean like a chicken soup? You certainly could. I’d add them at the very end, though.
Next time add just a little water to mixture. My mom adds a 1 tbs of butter. Yummy
Obviously, noodles are inexpensive and delicious no matter what!!! I moved into our sons home and we have chickens. My grandson cracked 3 eggs by accident as he was washing them. I said I would make noodles. So…. All this to show them “that”!!
Good thinking, Grandma!
Hello, How would this work with wheat flour? I’d love to be able to make homemade wheat noodes.
I haven’t tried it, but it’s generally safe to replace half the all purpose flour with wheat in a recipe.
Thos recipe is excellent
However, i cut dough into 3 inch strips. Stack on top of each other then cut
Make sure plenty of flour on each layer
That’s an easy time saver!
I make this recipe and I put it in my homemade chicken or Turkey soup.
I put the noodles and broccoli in for the last 10 minutes. They bring your homemade soup to a whole new level of yumminess!😊
Sounds delicious!
Do you have to thaw the noodles if you freeze them before boiling them?
Not entirely. They will thaw pretty quickly! If you take them out when you start boiling the water, that should be sufficient.
How many servings is this recipe
I’ve been using this recipe for my Thanksgiving dinner for many, many years! Always yummy, and not many leftovers, as they are my youngest sons favorite! I always roll and cut them with a pizza cutter, then use them immediately. Always a hit…
I’ve never made noodles before. I have to take a side to our family Thanksgiving dinner. These sound so great! After these are cooked do I just serve in chicken broth?
Use them in whatever recipe you’d normally use dry noodles – serve in broth or in a gravy/sauce.
My mother always cooks them in chicken broth and adds some shredded chicken to give them an extra umph! Believe me, there are no leftovers!
Cook the noodles in the broth. Cook a turkey and use the broth from it.
Excellent for flavor!
Can I just double ingredients for a double batch? Or, make 2 batches?
You can double the batch.
Can I cook them then put in a crockpot with chicken and broth. Want to do it all ahead or f time for Christmas.
Sorry; I missed this until just now. To answer the question, I wouldn’t put them in until the very end. Otherwise they’ll get super soggy.
I’m so glad you posted this recipe. I’m 67, my Grandma taught me how to make noodles and dumplings. She made hers this way. She said letting the noodles dry (like you’ve instructed) keeps them from sticking together and getting ‘gommy’ when they’re cooked (from Tennessee and had her own words sometimes 😊). She said to remember noodles have eggs, dumplings do not. Such a great, simple recipe to continue passing along.
Glad to have made you think of your Grandma!
I followed directions but the dough was soooo sticky and unmanageable. I make bread from scratch so I’m not knew to kneading dough. How do you manage this dough. It was impossible. Also you may want to update your blog with a tip on how to overcome the stickiness as I made a huge mess and felt very frustrated:
Sorry you were frustrated, but I’m not sure what happened. This recipe has 170 reviews averaging 4.5 stars, something must have gone awry in your kitchen. Humidity?
Lots of things can cause this. Egg sizes are not always equal. Humidity and temperature, etc. just add more flour until it feels right for kneading. My grandmother didn’t have a recipe. She said add flour to the eggs until the beaters (on a hand mixer) “won’t go’” anymore then knead. 😂
Same here – had to add loads of flour to make it work.
Interesting; some commenters are saying they need to add flour, others saying it’s too dry. The only thing I can suggest is to make sure you’re measuring accurately. It’s also possible that humidity plays into this. Doughs like this *can vary a bit in how much flour/water is required to make a good consistency. (Same with bread dough.)
Also sea level, hoe much you might be above sea level. Depending on where you live. Matters alot in baking.
I use food processor . Put ingredient is, mix until it forms ball. Then follow your roll out and pizza cutter. I then put in microwave for 1 minute to dry. Absorbs broth bettet
Good tips!
Can you dry these completely and store in a jar in the cabinet?
As long as they are *thoroughly dried, you should be able to keep them for a month or so.
What is the purpose of putting the dough in the fridge for 30mins?
It holds its shape better when rolling/cutting.
I will never forget my MIL from NC rolling the dough and cutting it with a knife. She was such a wonderful cook. She had 10 children and I can’t remember any time she bought the makings of anything. One day I made chili and put mushrooms in the chili. Both my mIL and her mother were scared to death to eat it as they thought ALL mushrooms were poisonous! I was happy to erase that misconception
What a great story!
I’m 75 and MY Grandma made them by hand this exact same way in the 60’s-80’s. They were so delicious. she never used a bowl…just on her board.My mom never made them but I remember Grandmas. Made them tonight….rolled them out…cut them with a pasta hand crank machine. Just delicious…thank you for reminding me of how simple it\ is and was!.
OH, I love that this brought back memories!
Love! Have been making these for years, and our handed down recipe is just a little different.
In this recipe the refrigeration portion after kneading is not necessary and no stickyness. We do roll ours very thin. We add ours to the strained and boiling juices of a roast that we cooked all day, and add more beef broth or the water from boiling potatoes. We don’t add salt to the noodle recipe as the roast juices are plenty flavored.
Just remember 1+1+1.
1 cup flour
1 large egg
1 tbspn water.
Thank you! Thank you! Thank you!
I used your measurements; I did allow the dough to rest at room temperature before rolling out and cutting and let it dry a little before cooking. I have been informed by my kids that they will no longer be eating storebought pasta…lol.
Certainly a keeper, an easy recipe to remember. Thanks for sharing!
You forgot a step 😉
Once you roll out dough, start at one side of dough and roll sheet of dough into tube. Start at one end and with a sharp knife, cut slices cross grail to your roll. You’re making little spirals. Cut noodles desired width, the unroll all the spirals.
Easier than pizza cutter 😁😁😁
That’s certainly another way to do it!
My grandma used to roll the dough out, then roll up the dough sheet like a very loose swiss roll, and then slice the roll to get the noodles and then unravel them and drape them over string to dry out. She made the best noodles!
Do we have to dry it or can I directly cook them
You can cook them immediately. Fresh noodles cook faster than dried.
How long n crockpot n what setting low or hi, PLEZ. TY
This is not a crockpot recipe.
I will need to make homemade noodles to replace the Amish ones I can no longer buy. You have me curious about the unbleached flour. I have only used all-purpose. You are saying you have replaced evenly replaced all-purpose with unbleached in all your recipes? I would do the same, I do not care for the “extra” in my flour. So, in searching for this unbleached flour, I have come across “unbleached & enriched bread flour”. Since I just bought a bread machine, is THAT flour a 2-fer if I buy to use to replace all my all-purpose flour, or is the “bread” going to wind up being an issue? Ingredients say it contains wheat, so I’m guessing the mix of unbleached with a bit of wheat must be why they are calling it bread flour. You have really going me into something now : )
Look for “unbleached all-purpose flour” and it’s a straight replacement.