Easy Homemade Egg Noodles - 1

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Homemade Egg Noodles are incredibly easy to make, and so delicious. You can’t beat this two ingredient foolproof recipe.

Add these great noodles to your favorite soups or just eat them with butter and a little seasoning. They are the ultimate comfort food.

overhead of piles of raw egg noodles - 4

For years, one of my most popular recipes has been my Chicken Noodle Soup . It is a delicious recipe that is perfect for when you are sick or anytime you crave that comfort that only a great home-cooked meal can bring.

Whenever I share it on social media, I inevitably get questions asking me if I have a recipe for homemade egg noodles to go with it. Today I’m going to share with you America’s Test Kitchen’s simple answer to the longing for homemade noodles.

How to Make Egg Noodles

This is a brief overview of how to make this simple and delicious recipe. For the full recipe, see the recipe card at the bottom of the post.

Combine Flour and Eggs

Add the flour to a food processor and pulse it a few times to add some air to it. Pulse the eggs and the flour together until a ball forms. You can combine the two by hand if you make a mound of flour on a clean surface and create well for the eggs.

overhead of food processor with flour and beaten eggs to make egg noodles - 5

Knead the Dough and Let it Rest

Knead the dough by hand just enough that it comes together in a smooth ball. After rolling the dough into a ball, place it in a bowl you can cover with plastic wrap. Let it rest for at least 15 minutes, but not longer than 2 hours.

egg noodle dough as a ball in a clear bowl covered in plastic wrap - 6

Roll Out and Cut

On a floured surface, use a rolling pin to roll out the dough. Make a large rectangular(ish) shape. Then, using a pizza cutter, cut the dough into strips.

egg noodle dough rolled out into one flat piece - 7

Tips and Tricks

  • Measure the flour correctly. The best way to measure the flour is by weighing it, but if you don’t have a kitchen scale, then be sure to scoop the flour into a dry measuring cup with a spoon and level it off. See a photo tutorial in my post: How to Measure Flour .
  • Make them without a food processor. Make a pile with the flour on a cutting board, create a well in the middle, and then add the eggs there. Carefully knead the dough by hand until it comes together to form a smooth ball.
  • Adjust the consistency. If the dough is too crumbly, add 1/2 teaspoon of water at a time until the dough comes together. If the dough is too sticky, add 1 tablespoon of flour until the dough is no longer sticky.
  • Don’t roll your noodles too thin. I have tested both thin and thick egg noodles, and I tell you with confidence, you want them about as thick as you see here. The thinner noodles are more like store bought pasta, but they don’t cook as well in a soup.
  • Let the dough rest. Letting the dough rest is a key step to this recipe for egg noodles. During the resting time, the flour is able to absorb some of the liquid from the eggs, and the gluten is able to relax. The relaxed gluten is what helps it stretch and roll well.

Making Egg Noodles Ahead

While I recommend making these fresh each time because the total time is so little, you can make egg noodles ahead of time. To do that, you will want to freeze the noodles.

  1. After making and cutting the noodles, lightly coat them with flour to prevent them from sticking to each other and lay them out in a single layer on a baking sheet.
  2. Freeze the noodles for at least four hours.
  3. Transfer the noodles to an airtight container. Place them back in the freezer for up to three months. (Or as little as 24 hours.)
  4. When ready to cook with the noodles, do not thaw them . Add them to the boiling water from frozen.

Adding Homemade Egg Noodles to Soup

If you want to add these great noodles to homemade soup, there are a few things to consider.

  • If the recipe calls for frozen egg noodles, you can use fresh; just consider that they will need to be added to the recipe just before serving. The fresh noodles will cut a lot of time off of the soup as they cook quickly. The amount of stock/broth used can be kept the same as fresh egg noodles absorb a lot of stock.
  • Consider keeping a batch of these noodles in the freezer for making soup in the future. It will cut some time off of your soup making.
overhead of a bowl of homemade egg noodles, cooked, with butter, seasoning and shredded parmesan cheese on it - 8

Recipes with Egg Noodles

  • Homemade Chicken Noodle Soup: Perfect with egg noodles!
  • Crock Pot Beef and Noodles: Please keep in mind that this recipe was written and tested using frozen egg noodles, so you will want to freeze these first.
  • Chicken Taco Casserole: Please note that this recipe calls for cooked egg noodles.
  • Turkey Noodle Soup: This is our all time favorite way to eat Thanksgiving leftovers!

If you make this egg noodle recipe (or any of the great recipes to use it in), please leave me a comment and let me know what you think.

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Ingredients

  • 2 cups all purpose flour (240 grams)
  • 3 large eggs beaten

Instructions

  • Add the flour to a food processor and pulse a few times to add air. (If you don’t have a food processor, see my instructions for making these by hand in the notes below.) 2 cups all purpose flour
  • Add the eggs to the food processor and mix until the dough starts to form into a ball, about 30 seconds. (See note 2 below for how to trouble shoot a ball that won’t form.) 3 large eggs
  • Take the dough ball out of the food processor and knead it by hand on a clean countertop until it forms a smooth ball.
  • Transfer to a bowl and cover with plastic wrap. Let rest for 15 minutes to 2 hours.
  • Roll the dough so it is approximately 1/4 inch thick. Using a pizza cutter, slice into 1/2 inch wide noodles. Use right away in a soup, or cook and use in a casserole.

Recipe Video

Notes

  1. To make without a food processor: Make a pile with the flour on a cutting board, create a well in the middle, and then add the eggs there. Carefully knead the dough by hand until it comes together to form a smooth ball.
  2. If after adding the eggs the dough is crumbly and won’t come together , add 1/2 teaspoon of water at a time until it comes together. If after adding the eggs, the dough is so sticky it won’t come together , add 1 tablespoon of all purpose flour at a time until it comes together.
overhead of piles of raw egg noodles - 9

did you make this

Egg Noodles

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overhead of piles of raw egg noodles - 10

Egg Noodles

Ingredients

  • 2 cups all purpose flour (240 grams)
  • 3 large eggs beaten

Instructions

  • Add the flour to a food processor and pulse a few times to add air. (If you don’t have a food processor, see my instructions for making these by hand in the notes below.) 2 cups all purpose flour
  • Add the eggs to the food processor and mix until the dough starts to form into a ball, about 30 seconds. (See note 2 below for how to trouble shoot a ball that won’t form.) 3 large eggs
  • Take the dough ball out of the food processor and knead it by hand on a clean countertop until it forms a smooth ball.
  • Transfer to a bowl and cover with plastic wrap. Let rest for 15 minutes to 2 hours.
  • Roll the dough so it is approximately 1/4 inch thick. Using a pizza cutter, slice into 1/2 inch wide noodles. Use right away in a soup, or cook and use in a casserole.

Video

Notes

  1. To make without a food processor: Make a pile with the flour on a cutting board, create a well in the middle, and then add the eggs there. Carefully knead the dough by hand until it comes together to form a smooth ball.
  2. If after adding the eggs the dough is crumbly and won’t come together , add 1/2 teaspoon of water at a time until it comes together. If after adding the eggs, the dough is so sticky it won’t come together , add 1 tablespoon of all purpose flour at a time until it comes together.

Nutrition

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