Homemade Egg Noodles Recipe

If you’re searching for the ultimate comfort food, look no further than Homemade Egg Noodles. There’s something magical about transforming just a handful of pantry basics into soft, chewy noodles that soak up flavor like nothing else. Whether you toss them in butter, swim them in broth, or serve them simply, every forkful takes you straight to cozy memories and genuine happiness. Let’s get ready to roll up our sleeves and make a dish that feels like home, every single time.

this Recipe

Ingredients You’ll Need

The beauty of Homemade Egg Noodles lies in the simplicity of its ingredients. Each one isn’t just here for show—they each bring their own little magic to the taste, texture, or vibrant golden color that makes these noodles special.

• All-purpose flour (2 cups, plus more for dusting): The backbone of your noodles, giving them structure and just the right amount of chewiness.
• Salt (1/2 teaspoon): Even a pinch goes a long way to deeply flavor the noodles from the inside out.
• Large eggs (2): The secret to rich color and that unmistakably tender, springy bite.
• Milk (1/4 cup): Adds a gentle creaminess and helps bring the dough together smoothly.
• Melted butter (1 tablespoon): A touch of buttery goodness to make every noodle even more luxurious.

How to Make Homemade Egg Noodles

Step 1: Mix Dry Ingredients

Start with a sizeable mixing bowl and whisk together your flour and salt. They might seem subtle at this point, but salt is essential for bringing out the full flavor of your Homemade Egg Noodles later on.

Step 2: Add Wet Ingredients

Make a little well in the center of your flour mixture. Into that cozy nest, crack your eggs, pour in the milk, and drizzle in the melted butter. This classic well method helps everything blend evenly, keeping your dough soft and workable!

Step 3: Form and Knead the Dough

Using a fork, gently start mixing from the center outward, folding in flour as you go until the dough begins to clump together. Then tip it onto a lightly floured surface and knead for about 8 to 10 minutes. You’re aiming for dough that feels super smooth and elastic—this is where the Homemade Egg Noodles get their perfect bite.

Step 4: Rest the Dough

Wrap your finished dough in plastic wrap and let it rest at room temperature for 30 minutes. Don’t rush this step; it’s what makes the dough easy to roll out (and gives you time to clean up, too!).

Step 5: Roll and Cut Noodles

After resting, dust your counter with flour and roll out the dough as thin as you can—remember, the thinner the sheets, the silkier your noodles. Use a sharp knife or pizza cutter to slice them into thin strips. Uniformity isn’t the goal; each batch of Homemade Egg Noodles has its own character!

Step 6: Dry the Noodles

Lay your cut noodles out on a clean dish towel or parchment and let them air dry for at least 20 to 30 minutes. For a chewier, firmer noodle, let them dry even longer—up to 2 hours.

Step 7: Cook to Perfection

Bring a big pot of salted water to a lively boil. Drop your noodles in and cook for just 2 to 4 minutes—fresh noodles cook quickly! Drain them well and they’re ready for your favorite sauce, soup, or a simple pat of butter.

How to Serve Homemade Egg Noodles

Garnishes

When it comes to putting the finishing touch on your bowl of Homemade Egg Noodles, the possibilities are endless. Freshly chopped parsley, a sprinkle of cracked black pepper, or a dusting of parmesan instantly elevates the flavor and adds an inviting pop of color. If you’re feeling extra cozy, a pat of butter melting over the hot noodles is absolute bliss.

Side Dishes

Homemade Egg Noodles are versatile and play well with all sorts of sides. Try serving them next to roasted veggies, a crisp green salad, or comforting mains like chicken stew. Their delicate texture also makes them an amazing match for lighter sides such as steamed green beans or sautéed mushrooms.

Creative Ways to Present

Don’t be afraid to get playful! Layer your noodles in a casserole with gooey cheese, serve them topped with a rich ragu, or try them chilled with a bright vinaigrette for a summer pasta salad. Homemade Egg Noodles look beautiful coiled on a platter for a family-style meal—or portioned in rustic nests for an elegant twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra noodles, simply keep them in an airtight container in the refrigerator for up to three days. A drop of olive oil tossed with the noodles will help prevent sticking.

Freezing

To enjoy Homemade Egg Noodles another day, freeze uncooked noodles on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll stay delicious for up to two months, ready to be cooked straight from frozen—just add an extra minute to the boiling time.

Reheating

Warm leftover noodles gently in a skillet with a splash of water or broth. Stir occasionally until heated through, being careful not to overcook. This helps them keep that signature tenderness and flavor.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Whole wheat flour will create a heartier, nuttier noodle. If you’re new to homemade pasta, try a half-and-half mix for a balanced texture.

How thin should I roll out the dough?

As thin as you can manage—usually about 1/8-inch or even thinner. Thinner noodles cook up lighter and soak in sauce or broth beautifully.

Can I dry Homemade Egg Noodles overnight?

Yes, just make sure the noodles are spaced out and in a cool, dry area to prevent sticking or excess humidity. Thoroughly dried noodles last longer in storage, too.

Are Homemade Egg Noodles suitable for soup?

They’re perfect for soup! Add them to hot broth just before serving for tender, slurpable noodles that make any soup truly special.

Why is the dough tough or sticky?

If your dough feels tough, try kneading a bit longer or adding a splash more milk. Too sticky? Dust with a little extra flour as you knead until it’s easy to handle but still soft.

Final Thoughts

Making Homemade Egg Noodles isn’t just a recipe—it’s a heartwarming ritual that anyone can master. Don’t be afraid to get floury, experiment with shapes, or share big batches with loved ones. Give these noodles a try and you’ll find yourself coming back for more, again and again. Happy cooking!

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