Easy Homemade Egg Noodles Recipe: Rustic Magic In Your Kitchen

Crafting delicate homemade egg noodles can become your weekend culinary adventure.

My grandmother taught me this simple technique decades ago.

She believed fresh pasta creates extraordinary meals with minimal ingredients.

Soft wheat flour, farm-fresh eggs, and gentle kneading blend into silky strands of comfort.

Salt adds subtle depth while basic technique ensures perfect texture.

Handmade noodles taste dramatically different from packaged varieties.

Embrace this traditional skill and watch your confidence in the kitchen grow.

Why Homemade Egg Noodles Make All the Difference

• Making homemade egg noodles lets you develop impressive cooking techniques with simple ingredients.
• This recipe requires minimal equipment and only takes about 45 minutes from start to finish, perfect for busy home cooks.
• You can easily adjust the texture and thickness of noodles to match your personal preference or specific dish requirements.
• Creating noodles from scratch costs significantly less than store-bought versions and allows complete control over ingredients and quality.

What Goes into Fresh Egg Noodles

• All-Purpose Flour: The foundation of the noodles, providing structure and texture. Choose unbleached flour for better flavor and nutrition.
• Salt: Enhances the overall taste and helps control gluten development. Fine table salt works best.

• Eggs, Large Eggs: Crucial for binding ingredients and adding rich flavor. Fresh, room-temperature eggs create the best dough consistency. Farm-fresh eggs offer superior taste.
• Water: Optional ingredient for adjusting dough moisture. Use clean, filtered water if needed to correct dough texture.

• Flour (for dusting): Prevents sticking during rolling and cutting. Use the same all-purpose flour as the base ingredient. Extra flour helps manage dough elasticity.

How to Roll, Cut, and Cook Egg Noodles

Step 1: Whisk Dry Ingredients

Grab a large mixing bowl and toss in flour and salt. Mix them together until evenly combined, creating a soft, powdery base for your noodles.

Step 2: Create Egg Pocket

Dig a small crater in the center of your flour mixture. Crack fresh eggs directly into this well. Gently beat the eggs with a fork, slowly pulling flour from the edges to form a shaggy, uneven dough.

Step 3: Knead into Smooth Perfection

• Too dry: Add water droplets
• Too sticky: Sprinkle extra flour

Continue kneading until the dough transforms into a silky, stretchy ball with a smooth surface.

Step 4: Let Dough Relax

Wrap the dough completely in plastic wrap or drape a clean kitchen towel over it. Allow the dough to rest at room temperature for about half an hour. This magical pause helps gluten fibers unwind, making your noodles more tender and easier to roll out.

Tips for Tender, Homemade Noodles Every Time

• Perfect Flour Selection: Choose high-protein all-purpose or bread flour for chewier, more authentic egg noodles with better structure.
• Master Kneading Technique: Develop a smooth, elastic dough by consistently working the dough, ensuring no dry patches remain and achieving a uniform texture.
• Control Moisture Balance: Add water or flour gradually during kneading to maintain optimal dough consistency, preventing dryness or stickiness.
• Resting Magic: Allow dough to rest completely for enhanced gluten relaxation, making rolling and cutting significantly easier and improving overall noodle texture.
• Storage Savvy: Wrap fresh egg noodles in plastic and refrigerate for up to 2 days, or freeze for longer preservation without compromising quality.

Storage Tips for Homemade Pasta Success

• Store leftover homemade egg noodles in an airtight container for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Transfer cooled noodles to freezer-safe bags or containers. Freeze flat for maximum space efficiency. They'll stay fresh for 2-3 weeks.
• Warm noodles in a skillet with a splash of broth or butter over medium heat. Stir gently to prevent breaking and heat until steaming.
• Place noodles in a microwave-safe dish, sprinkle with water, and cover. Heat in 30-second intervals, stirring between each to distribute heat evenly.

What to Serve with Homemade Egg Noodles

• Select a medium-bodied red wine like Pinot Noir, which offers soft tannins and bright acidity to balance the rich, eggy noodles without overwhelming their delicate flavor.
• Serve alongside braised beef short ribs or roasted chicken, creating a satisfying combination where the tender meat complements the silky noodle texture.
• Garnish with chopped fresh parsley or chives to add a light, zesty note that cuts through the noodles' richness and provides a vibrant color contrast.
• Develop a light cream sauce with white wine and garlic, which will cling beautifully to the homemade noodles and provide a luxurious coating that elevates the entire dish.

Pasta Variations to Try with This Base Dough

• Gluten-Free Egg Noodles: Replace wheat flour with a blend of gluten-free rice flour, cornstarch, and xanthan gum to create a celiac-friendly version that maintains a similar texture and taste.
• Whole Wheat Egg Noodles: Swap all-purpose flour with whole wheat flour for a more nutritious option packed with additional fiber and a slightly nutty flavor profile.
• Herbed Egg Noodles: Incorporate dried herbs like basil, oregano, or thyme directly into the flour mixture to infuse the noodles with aromatic flavors perfect for complementing soups and pasta dishes.
• Vegan Egg Substitute Noodles: Use mashed banana, ground flaxseed mixed with water, or commercial egg replacer to create plant-based noodles suitable for those avoiding animal products.

Homemade Egg Noodles Recipe

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4.6 from 17 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Silky Homemade Egg Noodles bring comfort straight from grandma’s kitchen to modern dining tables. Pasta lovers will savor these simple, tender strands crafted with just flour, eggs, and love, promising a delightful culinary experience you can easily master at home.

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Ingredients

Scale 1x2x3x

Eggs and Flour:

• 3 large eggs
• 2 cups (250 grams) all-purpose flour

Seasoning:

• ½ teaspoon salt

Liquid:

• 12 tablespoons (180 milliliters) water (as needed)

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Instructions

1. Sift the flour and salt together in a spacious mixing vessel, creating a pristine, even surface for the egg integration.
2. Excavate a central crater in the flour mound, then gently deposit the eggs into this well. Delicately whisk the eggs with a fork, progressively drawing in surrounding flour until a shaggy, cohesive mixture emerges.
3. Migrate the nascent dough onto a flour-dusted work surface. Employ robust, rhythmic kneading motions, transforming the dough through persistent manipulation. Monitor its consistency, introducing microscopic amounts of water or flour to achieve a supple, responsive texture.
4. Envelop the dough completely in transparent wrap or a lightweight cloth, allowing it to hibernate at ambient temperature. This crucial resting period permits gluten strands to unwind and relax, rendering the dough more malleable and receptive to rolling techniques.
5. After the repose, the dough will be primed for stretching and shaping into delicate, homespun noodle ribbons, ready to absorb the rich flavors of your culinary creation.

Notes

• Let the dough rest at room temperature to help gluten relax, making rolling easier and preventing tough noodles.
• Use a pasta machine or rolling pin to create uniformly thin noodles, ensuring even cooking and perfect texture.
• For a gluten-free version, substitute all-purpose flour with a blend of rice flour and cornstarch, adding xanthan gum for better binding.
• Experiment with herb-infused noodles by mixing dried herbs like basil or parsley directly into the flour before adding eggs, creating flavor-packed pasta.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Blending
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 0 g
• Sodium: 125 mg
• Fat: 3.5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 150 mg