This homemade egg noodles recipe makes the best egg noodles! This is the recipe from my Great Grandma on my dad’s side who I got my love of gardening from! She always made the best egg noodles and was always so shocked when everyone loved them so much because are really simple to make. Good food doesn’t have to be hard or complicated to make! I hope you enjoy these egg noodles as much as we do!
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Homemade Egg Noodles Recipe
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5 from 1 review
Author:Tawra Kellam
Ingredients
Units
2 eggs 1/2 tsp. salt 1/4cup milk 2–3cups all-purpose flour
Instructions
Beat eggs slightly.
Add salt and milk.
Mix in 2 cups of flour. Thoroughly mix with your hands.
Add enough additional flour to make a stiff dough.
Turn dough onto a well-floured counter or board; knead until smooth and elastic.
Cover. Let rest for 10 minutes.
Roll dough very thin.
Cut dough into 1/8 inch strips to the desired length.
Let dry 2-3 hours*, turning once.
When ready to use, drop the noodles into boiling water or broth. Boil 12 to 15 minutes.
If cooking in water, drain thoroughly.
Notes
*The noodles may dry longer if you need to make them in the morning for dinner.
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Reader Interactions
Comments
Deborah Dobson
HI! I feel super silly asking but am new(er) to cooking from scratch with flour and just the other day realized I was using self rising and all purpose interchangeably (but still adding in the leaveners eeek) When I see a recipe like this egg noodle one I’m excited to try — if it doesn’t list what kind of flour should I assume that it means all purpose?
Reply
Jill
Yes Deborah always use all purpose in the recipes unless it states otherwise. Don’t worry about the mistake we have all been there done that. That is how we learn. Be sure to holler if you have any questions we love to help.
Reply
Robin
All purpose always unless otherwise stated.
Reply
sylvie
question, how do you store the noodles? I have been wanting to make them but I am a bit unsure about how to store the noodles that will not be consumed immediately.
To store in the fridge let them air dry for a couple of hours then put in airtight container. They will keep for about 3 days. To keep longer you can air dry them for about an hour and put in a freezer bag or container and store in freezer for up to 8 mons
Reply
Dollie Larison
I always lay the uncut noodle “rounds” out on waxed or parchment paper to dry well before cutting them into strips. This keeps them from sticking together while you cut and when they are added to the pot.
Reply
Rae
Has Tawra ever tried to make these with gluten-free flour? I am hopeful that if I add enough xanthan gum, they won’t fall apart as soon as they hit the boiling broth. I may attempt it anyway, they look so yummy. Cheers!
Reply
Jill
No she hasn’t Rae but you could try a half of batch and see what happens.
Reply
Adrienne
Rae, did you ever try the noodle recipe with GF flour? Curious how it turned out. Thanks
Reply
Lindsay
If I am using these for a crockpot chicken noodle soup…should I boil them on the stove then add to the crockpot right before service or add them to the crockpot for the last 15 min so they won’t get soggy?
Reply
Jill
Lindsay you can add them to the crock pot at the end of the cooking time if you want but crock pots vary so much that you will just have to experiment with yours – they may take around 10 mins on high to cook just to give you a ball park figure. To be honest I don’t use a crock pot any more for most things because it does make the texture so different than if cooked in a pan so I just put my chicken noodle soup on the stove on the lowest setting and it does even better for me than a crock pot.
Reply
Mary Jo
Can you just cook the noodles without drying, right after mixing and cutting?
Reply
Jill
Yes you can Mary Jo. They only take about 3 mins to cook though.
Reply
Mary Jo
Thank you!
Reply
Jackie
Why do my noodles break into pieces
Reply
Jill
Not sure Jackie without seeing them but a couple of things you maybe drying them too long or if they are breaking before you are drying them you maybe need to add a tiny bit more liquid. It is really hard to tell sometimes with out knowing the full story.
Reply
Tammy
Thanks for such a great frugal recipe! I can vouch that these are delicious! My mother taught me to make these. Our recipe is pretty much the same, except without the milk, and they turn out fine, but I may try adding it next time. I usually boil a whole chicken, pull the meat off, and then boil the noodles in my broth, so good.
Egg noodles are generally richer, denser, and more pliable than their water-based siblings, with a subtle but distinct savoriness that helps them stand out in heavier sauces. If you want proof, you only need two eggs to make Simeon's recipe, which is 2,046 less than you need to film a TikTok.
If noodles are made using semolina, they're pasta. So all pasta are noodles, but not all noodles are pasta. And if they contain eggs, they're egg noodles. (Or egg pasta, if they're made from semolina.)
How much do homemade egg noodles cost to make? These homemade egg noodles made with 5 simple ingredients will cost you about 50 cents. This provides 4 servings of egg noodles.
Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!)
Don't knead the dough too much. Knead it just enough to come together and for the dough to be smooth. Overworking can cause the noodles to be tough. Allow the dough to rest 5-10 minutes before rolling out.
Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
Once the water is boiling, add a small pot or a glass bowl on top and add the noodles, tossed in little oil.Place a lid on top of the pot or bowl to keep the moisture in and allow the noodles to remain in the double boiler until you are ready to serve them.
Egg noodles' nutritional content is similar to that of regular pasta but slightly lower in calories, carbs, and protein ( 1 , 2 ). They're also often enriched, meaning that certain vitamins and minerals have been added, increasing their nutritional value.
Rice noodles are often considered one of the healthiest options available. They are naturally gluten-free, low in fat, and easy to digest. P'Nut Asian Kitchen incorporates rice noodles into many of their dishes, including the popular Pad Thai and Wonton Noodle Soup.
Beyond the sensory experience, Pasta made from Durum Wheat Semolina offers notable nutritional advantages over noodles made from maida. Durum wheat semolina is rich in essential nutrients, including fibre, protein, vitamins, and minerals.
Great homemade egg noodles can be made with just five ingredients. I bet you have them all right now! So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.
In a pot over low-medium heat, add neutral oil and egg whites. While egg whites still have some translucency, season them with garlic powder, chili flakes, and sliced green onion. When noodles are cooked, drain and mix them with the sauces in the bowl. Place cooked egg whites on top of noodles.
Add Aromatics. Upgrading instant ramen is all about the add ins, and that begins with adding fresh aromatics to your broth to really give the flavor some oomph. I like to add fresh garlic, ginger, and green onion. I usually have all three of these on hand (I keep my ginger in the freezer), so it's a no-brainer.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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