Homemade Egg Noodles

published Jan 11, 2022
Egg Noodles Recipe

This homemade pasta doesn't even require a pasta maker.

Serves2 to 4

Prep15 minutes

Cook5 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
raw egg noodles (Egg noodles are noodles made with flour and eggs. The dough is rolled thin, cut into strips, and cooked in boiling water) on a wooden cutting board
Credit: Laura Rege

Delicious homemade pasta at home without a pasta machine? Yes please! These three-ingredient egg noodles are faster to prepare than you might think and just require a rolling pin. 

Pasta can be as simple as combining flour and water. However, adding eggs gives the noodles more structure and a chewier texture. Eggs also contribute richness and a nice golden hue to the overall noodle.

How to Use Egg Noodles

Cut egg noodles short and use them in chicken noodle soup, or serve them alongside stroganoff or goulash. Or go with a longer length and pair them with your favorite pasta sauce, like Bolognese, or go a super simple-route and serve them with butter and Parmesan.

Credit: Laura Rege

Can I Freeze Egg Noodles?

Yes, egg noodles can be prepared ahead of time and frozen in a single layer on a parchment paper-lined sheet pan. Once frozen solid, transfer the noodles to a freezer-safe airtight container or zip-top bag and freeze for up to 3 months.

Tips and Tricks for the Best Egg Noodles

  • Knead the dough. Kneading brings the dough together and develops the gluten for the right pasta consistency. Our food processor method makes it incredibly easy and fast — the blade starts the kneading process and mixes the dough well, taking some of the work off your plate. But you can also prepare the dough without a food processor by combining the flour and salt on a work surface and creating a well in the center. Beat the eggs and water and add them to the well and slowly work the wet mixture into the dry mixture. Knead the dough until smooth and elastic, about 10 minutes. 
  • Roll it out thin! Not only do thicker noodles take longer to cook, but the noodles also expand when they boil. Rolling these noodles out by hand makes them accessible for anyone, however if you have a pasta machine and want the thinnest, most delicate noodles, you can use it instead of a rolling pin. With the rolling pin, we recommend rolling these noodles out to at least 1/16-inch thinness. Your goal: paper thin.
  • Cut with a sharp knife or a pizza cutter. For nice, even noodles, make sure to use a sharp knife or pizza cutter and cut all the way through. 
  • Rustic noodles are A-OK. The noodle shape doesn’t need to be perfect to be delicious. You’ll just want to aim for mostly uniform sizes to ensure even cooking. If you prefer shorter noodles, cut them in half.

Egg Noodles Recipe

This homemade pasta doesn't even require a pasta maker.

Prep time 15 minutes

Cook time 5 minutes

Serves 2 to 4

Nutritional Info

Ingredients

  • 1 1/2 cups

    all-purpose flour, plus more as needed

  • 1/4 teaspoon

    kosher salt

  • 2

    large eggs

  • 1 teaspoon

    water, plus more as needed

Instructions

  1. Place 1 1/2 cups all-purpose flour and 1/4 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse to combine. Add 2 large eggs and 1 teaspoon water, and pulse until couscous-sized crumbs form. Squeeze the dough between your hands: it should clump together easily without being too wet. If too dry, pulse in more water 1/2 teaspoon at a time.

  2. Transfer the dough out onto a work surface and gather into a ball. Knead until smooth and elastic, adding small amounts of flour to the surface if sticking, about 4 minutes. Form the dough into a ball then cover with plastic wrap and let it rest for 30 minutes.

  3. Cut the dough into 2 pieces. Keep one piece wrapped and roll out the other piece with a rolling pin into a large oval as thin as possible, about 1/16-inch or even paper thin. (The dough will thicken as it cooks.) If the dough is sticking, add more flour as needed.

  4. Using a chef's knife or a pizza cutter, cut the dough into about 1/2-inch wide strips. Transfer to a parchment paper-lined baking sheet and repeat rolling out the remaining dough.

  5. To cook, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, stirring occasionally to prevent sticking, 3 to 6 minutes, depending on the noodle thickness. Drain and serve.

Recipe Notes

Storage: Refrigerate cooked noodles in an airtight container for up to 5 days.