Homemade Egg Noodles
Tender homemade egg noodles made with simple pantry ingredients, perfect for soups, stews, or buttered noodles. Fresh and comforting with a soft texture and quick cooking time.
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.