There’s nothing quite like the comforting taste and texture of fresh homemade egg noodles. Made from simple pantry staples, these noodles bring a soft, tender bite that instantly elevates any soup, stew, or sauce. Rolling and cutting your own fresh pasta is not only a rewarding experience but also results in a flavor and texture store-bought versions can’t match.
Perfectly versatile, these noodles soak up broths and sauces beautifully, creating a warm, satisfying meal that’s ideal for any season. Whether you’re adding them to a classic chicken soup or tossing with butter and herbs, they deliver fresh, homemade goodness in every bite.
- Uses simple pantry ingredients for quick, easy preparation.
- Creates soft, tender noodles that cook in just minutes.
- Perfect for a variety of dishes including soups, stews, and creamy sauces.
- Far better texture and flavor than store-bought pasta.
Ingredients
- All-purpose flour: Provides the structure necessary for tender, elastic noodles that hold their shape well.
- Salt: Enhances the natural flavor of the noodles and balances the dough.
- Large eggs: Enrich the dough with moisture and fat, lending color and softness.
- Milk or water: Used to adjust dough consistency for softness and pliability.
- Olive oil (optional): Adds extra softness and pliability to the noodles, helping prevent sticking.
Instructions
- Make the Dough
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Whisk together the flour and salt in a large bowl to ensure even seasoning throughout. Creating a well in the center allows you to incorporate the eggs gradually, which helps form a cohesive dough without lumps. Adding the optional olive oil at this stage contributes to a softer texture.
- Gradually Incorporate Liquids
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Slowly mix the eggs into the flour using a fork or your fingers, combining them thoroughly. Add the milk or water one tablespoon at a time to avoid making the dough too sticky. This careful balance results in a dough that’s soft yet manageable.
- Knead the Dough
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Transfer the dough onto a lightly floured surface and knead it for 5–7 minutes until smooth and elastic. This process develops the gluten, giving your noodles structure and chew. Resting the dough covered for 20–30 minutes relaxes the gluten, making rolling out much easier.
- Roll Out the Dough
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Divide the rested dough into two portions for easier handling. On a floured surface, roll each piece out thinly—approximately 2–3 mm thick—to achieve delicate noodles that cook quickly and evenly.
- Cut the Noodles
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Lightly flour the rolled dough to prevent sticking, then gently fold or loosely roll it. Use a sharp knife or pizza cutter to slice the dough into your desired width strips. Carefully unroll and separate the noodles to avoid clumping during cooking.
- Cook the Noodles
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Bring a large pot of salted water to a rolling boil. Add the noodles and cook for 2–4 minutes; fresh noodles cook much faster than dried, so watch carefully for a tender bite. Drain and serve immediately or add directly to hot soups or sauces to finish cooking gently.
- Fresh noodles cook quickly—avoid overcooking to maintain tenderness and bite.
- For heartier noodles, roll slightly thicker and cut wider strips.
- You can air-dry the noodles for 1–2 hours to firm them up before cooking.
- Store uncooked noodles in the refrigerator for up to 2 days or freeze for longer storage.
Storage Tips
Store fresh, uncooked noodles in an airtight container in the refrigerator for up to 2 days. For extended shelf life, freeze the noodles spread out in a single layer on a baking sheet before transferring to a freezer-safe bag or container.
Serving Suggestions
Serve these noodles tossed in melted butter with fresh herbs for a simple side dish, or incorporate them into hearty chicken soups or creamy mushroom sauces. They also pair wonderfully with rich gravies and stews, absorbing flavors for a comforting meal.
- Use a fork to gradually mix the eggs into the flour to avoid clumps and overworking the dough.
- Resting the dough is crucial for easy rolling and delicate texture.
- Lightly flour your work surface and dough to prevent sticking but avoid excessive flour, which can dry out noodles.
FAQs
- Can I use whole wheat flour instead of all-purpose?
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Yes, but whole wheat flour will produce denser and slightly more rustic noodles. You may need to adjust liquid amounts for the dough consistency.
- How thin should I roll the dough?
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A thickness of about 2–3 mm (⅛ inch) is ideal for tender but substantial noodles that cook evenly and quickly.
- Can I make this dough without eggs?
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Traditional egg noodles rely on eggs for texture and richness, but you can experiment with water and oil alone for an egg-free version, though texture will differ.
- How long do fresh noodles last after cooking?
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Cooked fresh noodles are best served immediately but can be refrigerated in an airtight container and used within 2 days.
- Can I freeze the noodles after cooking?
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It’s best to freeze uncooked noodles. Cooked noodles tend to become mushy when frozen and thawed.
- Is olive oil necessary in the dough?
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Olive oil is optional and adds softness and helps prevent sticking, but the dough works well without it.
- What’s the best way to dry noodles if I want to store them longer?
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Lay out cut noodles in a single layer on a floured surface or drying rack for 1–2 hours until they feel dry to the touch, then store in an airtight container.
Homemade Egg Noodles
Equipment
- 1 large bowl for mixing dough
- 1 Rolling Pin for rolling dough thin
- 1 knife or pizza cutter to cut noodles
- 1 large pot for boiling noodles
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- 2 –3 tablespoons milk or water as needed
- 1 teaspoon olive oil optional
Instructions
- Whisk flour and salt together in a large bowl.
- Make a well in the center and add eggs and olive oil if using.
- Gradually mix eggs into the flour with a fork or fingers.
- Add milk or water one tablespoon at a time until a soft dough forms.
- Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Shape dough into a ball, cover, and let rest for 20 to 30 minutes.
- Divide dough in half and roll each piece out thinly to about ⅛ inch thickness.
- Lightly flour dough, fold or roll loosely, then cut into strips with a knife or pizza cutter.
- Unroll and separate the noodles.
- Cook noodles in boiling salted water for 2 to 4 minutes until tender.
- Drain noodles and serve immediately or add directly to soups or sauces.
Notes
- Fresh noodles cook very quickly; watch closely to avoid overcooking.
- Roll thicker and cut wider strips for heartier noodles.
- Air-dry noodles 1–2 hours before cooking for firmer texture.
- Store uncooked noodles refrigerated up to 2 days or freeze for longer storage.
