Fresh and tender homemade egg noodles elevate even the simplest of dishes. They are as delicious in soups as they are tossed in a light sauce. The recipe easily scales up to have homemade egg noodles on hand in the freezer for easy meals anytime.
Quite a few years ago, I used to frequent a neighborhood deli in which I was obsessed with the chicken noodle soup. I know! What’s so exciting about chicken noodle soup? Well this particular soup is full of homemade egg noodles. Up until that point, I viewed the idea of making noodles as best left to Italian grandmothers or some sort of mystical kitchen sorcery.
I believe my response was along the lines of, “You MADE the noodles? YOU CAN DO THAT?!” Being the sweet guy that he is, Rex let me watch him make the noodles. After seeing how it’s done, I was amazed at how fast and easy the process was.
Since then, I have taken to making homemade egg noodles from time to time because they elevate even the simplest of soups or pasta dishes. I realize that there are several variations of basic recipes for homemade egg noodles on the inter-webs. My homemade eggs noodles come together with three simple ingredients: all purpose flour, kosher salt, and eggs.
How to Make Homemade Egg Noodles
Start by whisking the flour with a little kosher salt. Make a well in the center and add three eggs. Lightly beat the eggs with a fork.
After beating the eggs, use the fork to gradually stir in the surrounding flour until it starts to form large clumps.
Keep stirring to incorporate more flour, lightly smashing the clumps against the side of the bowl until it forms a sticky dough. It’ll look a mess, but it’ll all work out in the end. I promise!
Scrape the dough onto a floured surface. Begin kneading the dough to incorporate enough flour to make a smooth and supple dough. Cover the dough with a clean towel and let it rest for about 5 minutes to give it time to relax.
Dust the top of the dough with flour. Roll the dough into a large, thin rectangle. The dough should be thin enough that when gently lifting it, it should be translucent enough to see your fingers underneath it without tearing. If the dough doesn’t want to cooperate, cover it with a towel again and let is rest for a few more minutes before trying again.
Cut the dough into pieces that are slightly smaller than your desired size. The noodles will expand when cooking.
How to Cook Homemade Egg Noodles
- Be sure to use a large pot of salted water to cook the homemade egg noodles. The noodles need plenty of room to agitate in the boiling water without clumping and sticking together.
- Fresh egg noodles cook far faster than dry noodles from a box–we’re talking between two and five minutes, depending on size and thickness.
- Drain the noodles and toss with a little butter or olive oil and a sprinkle of salt, pepper, and fresh herbs for a simple dish. Or perhaps top with a really great fire roasted tomato sauce, lighter chicken stroganoff, or your favorite pasta toppings.
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Kirsten/ComfortablyDomestic
Fresh and tender homemade egg noodles elevate even the simplest of dishes. They are as delicious in soups as they are tossed in a light sauce. The recipe easily scales up to have homemade egg noodles on hand in the freezer for easy meals anytime.
20 minPrep Time
2 minCook Time
22 minTotal Time
Save RecipeIngredients
- 1 ¾ C. all purpose flour
- ¼ tsp. kosher salt
- 3 eggs
- Additional flour for dusting work surface and noodles
Instructions
- Whisk the flour and salt together in a large bowl; form a well in the center. Crack the eggs into the center of the well. Lightly beat the eggs with a fork without mixing into the flour. Once the eggs have been lightly beaten, stir them into the flour mixture to incorporate until the ingredients come together to form a shaggy dough.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Cover the dough with a clean towel and allow to rest for 10 minutes. Re-flour the work surface and top of dough. Roll out the dough out to a 1/8-inch thick rectangle. The dough should be thin enough that it appears nearly translucent—when lifted, you should be able to see a little light and the shadows of your fingers underneath.
- Use a pastry wheel or pizza cutter to cut strips of dough to desired size of noodles. Cut long strips lengthwise, and then cut strips to size widthwise. I like to slice the dough into strips that are ¼?- ½” wide and 2”-3” long.
- Noodles will be slightly sticky on the cut edges. Lightly dust the noodles with flour. Gently toss the noodles with your hand to lightly coat with flour on all sides. Allow the noodles to air dry for 10-20 minutes before adding to soup. Ensure that the noodles are not touching or else they will stick together. Fresh homemade egg noodles will cook in hot soup in 3 to 5 minutes.
- Alternately, noodles may be placed in a single layer on a rimmed half sheet pan that’s been lined with parchment paper. Once you’ve ensured that noodles are not touching, freeze them for one hour. Once frozen solid, noodles should be transferred to an airtight freezer bag or container. Homemade egg noodles can be frozen for up to 3 months.
Notes
Homemade egg noodles will expand upon cooking. Therefore, cut noodles to a smaller size than desired upon cooking. Fresh noodles are best when cooked for a short amount of time, so add to soup just a few minutes before serving. To serve homemade egg noodles as a side dish, boil for 3-5 minutes and toss with a little butter or light olive oil and season to taste.
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