These Easy Homemade Egg Noodles are thick, hearty, and made completely by hand with just 4 simple ingredients. They cook up tender and chewy, similar to Reames frozen noodles, and are perfect for chicken and noodles, soups or your favorite sauce.
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I’ve been making these homemade noodles for over 28 years and they’ve become one of my family’s most requested comfort foods. We especially love them for holiday meals and cozy Sunday dinners.
One of the best things about this recipe is that you don’t need any special equipment. I’ve always rolled the dough out by hand with a rolling pin (and years ago I even used a drinking glass). You can make the noodles thick or thin depending on your preference, and they’re much less expensive than store-bought frozen noodles.
Ingredients
This egg noodle recipe only requires 4 simple ingredients! See recipe card for exact amounts.
How to Make Homemade Noodles
Making homemade egg noodle dough is easier than you might think.
- Start by separating 3 of the eggs. Discard the 3 egg whites or save for another use.
- Mix flour and salt in a large bowl. Make a well in the center of the flour; add egg and egg yolks then mix until just combined. Add water and mix.
- Pour the flour mixture out onto the counter dusted with flour (it won’t be mixed at this point) and work the dry flour into the wet parts of the dough, this will take a bit of time and effort, shape into a ball of dough. Divide the dough into 4 equal parts for thin noodles and 2 equal parts for thick noodles.
- Roll one-fourth of the dough for thin noodles, or one-half for thick noodles, into a rectangle on a floured surface. Roll the dough as thin as 1/16 of an inch or as thick ⅛ of an inch. Loosely fold lengthwise into thirds. Using a sharp knife cut crosswise into strips ⅛ to ½ inch wide, as desired. Dry pasta by laying noodles in a single layer on paper towels, or hang on a drying rack, for at least 30 minutes, and up to 3 hours.
- Break or cut pasta into smaller pieces. Bring a large pot of water to a boil, add noodles then turn down to medium heat after it comes back up to a boil; cook 6-10 minutes or until desired doneness. Mix with your favorite sauce. The thicker the noodles are the longer they will take to cook. You can also add them to your favorite soup and cook just like you would in water.
Tips for Rolling Egg Noodle Dough
- Liberally flour the clean counter.
- Roll dough a little at a time by rolling a little then turning the dough over and rolling a little more.
- Add more flour as needed so the dough doesn’t stick. I use my hand to evenly distribute any flour that is left on the dough every time I turn it over and roll it.
- Don’t push too hard with the rolling pin or the dough will be more likely to stick.
- Add flour to the rectangle of dough before you fold it into thirds.
Have patience. While these noodles came out great the first time I made them they got easier to make, the more I did it. I learned little tricks that work for me and you will too!
Homemade Egg Noodle Tips
- Be sure to flour your work surface, the knife you cut the pasta with and your hands.
- Cover the remaining dough with a clean towel, paper towel or plastic wrap while you work each portion.
- Try making thin and wide egg noodles, or thicker and thinner egg noodles to see which you like best.
- I usually use a knife to cut the noodles, you can use a pizza cutter. I find I have more control to cut the noodles straight when using a knife.
Other Helpful Information
These noodles are soft and tender like Reames frozen noodles, not dry pasta aisle egg noodles. They work great in soups, chicken and noodles or served with your favorite sauce.
These homemade egg noodles are perfect for chicken and noodles, homemade soup or tossed with your favorite sauce. They can also be cooked directly in chicken or beef broth for an easy side dish.
I use these noodles to make these delicious recipes Chicken & Noodles and Beef & Noodles.
How Long Do Homemade Egg Noodles Last in the Fridge?
Homemade egg noodles will keep in the refrigerator for 2–3 days when stored in an airtight container. For longer storage, freezing works best.
Can I Freeze Homemade Egg Noodles?
Yes! Let them dry for about 20 minutes, then give them a good dusting with flour. Lay them out on a sheet pan and flash freeze. Once frozen, transfer them to a freezer bag or other airtight container. They will keep well for 6–8 months and can be cooked straight from frozen.
Frequently Asked Questions
Yes. Letting the noodles dry for at least 30 minutes helps them hold their shape and keeps them from sticking together while cooking.
All-purpose flour works best because it creates tender noodles that still hold their shape well when cooked.
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Easy Homemade Egg Noodles (like Reames)
Ingredients
- 2 cups flour plus additional as needed
- 1 teaspoon salt
- 3 egg yolks
- 1 whole egg
- ⅓ cup water
Instructions
- Mix flour and salt in a large bowl. Make a well in the center of the flour; add egg and egg yolks then mix until just combined. Add water and mix.
- Pour flour mixture out onto counter dusted with flour (it won't be mixed at this point) and work dry flour into the wet parts of dough, this will take a bit of time and effort, shape into a ball of dough. Divide dough ball into 4 equal parts for thin noodles and 2 equal parts for thick noodles.
- Roll one-fourth of the dough for thin noodles, or one-half for thick noodles, into a rectangle on a floured surface. Roll the dough as thin as 1/16 of an inch or as thick ⅛ of an inch. Loosely fold lengthwise into thirds. Using a sharp knife cut crosswise into strips ⅛ to ½ inch wide, as desired. Dry pasta by laying noodles in a single layer on paper towels, or hang on a drying rack, for at least 30 minutes, and up to 3 hours.
- Break or cut pasta into smaller pieces. Bring a large pot of water to a boil, add noodles then turn down to medium heat after it comes back up to a boil; cook 6-10 minutes or until desired doneness. Mix with your favorite sauce. The thicker the noodles are the longer they will take to cook. You can also add them to your favorite soup and cook just like you would in water.
Can I freeze please prior to cooking??
Thank you
Yes! Let them dry for 20 minutes or so then toss them in flour, then flash freeze by laying them on a sheet pan. Once frozen you can put the into a freezer bag or container and they’re good for 6-8 months. You can cook the frozen noodles, just add a couple of minutes to the cook time. Thank you for asking, and I will add this to the post!
Can you just put in a sealable bag and keeps them for a few weeks?
I would not, I always cook them right away and err on the side of caution when it comes to storing food. I’m sure you could Google it, but make sure the source you use is credible.
Do you dry the noodles completely before freezing? If I don’t freeze them what is the shelf life?
Yes. Let them dry for about 20 minutes, then give them a good dusting with flour. Lay them out on a sheet pan and flash freeze. Once frozen, transfer them to a freezer bag or other airtight container. They will keep well for 6–8 months and can be cooked straight from frozen.
Hi! Have you tried freezing these after you dry them? I’d love to have some GF egg noodles stored in the freezer, I miss how easy (and yummy) it was to grab a bag of Reames!
I have not personally tried this but I found a great article about it @ https://www.canyoufreezethis.com/can-freeze-noodles/. Looks like it is an option! Thanks,
Mindy
Low carb alternative? I’m wondering if a guy could use konjac flour instead of regular flour Konjac flour is what the “miracle noodles” / shirataki noodles are made out of. They’re expensive and not that good out of the package, and I think going egg noodle might make them better. Almond flour is low carb töö, but Konjac is Ø carb.
I have never tried to make these low carb, I’m not sure how that would work.
I keep telling myself that I need to make homemade noodles and yet I haven’t done it yet. I love that they are so easy to make and take only a few ingredients. Going to bump this to the top of my list of recipes to try and finally start making my own pasta. We love pasta and eat it so often that it would make more sense to make it ourselves.
We really like how inexpensive they are to make, and they taste yummy too, thanks!
It’s awesome you’re turning out your own fresh pasta! It’s fairly easy to do, you’d think more would do it… Great post!
They taste so much better than the store bought variety and are so much cheaper. Perhaps people think it is harder than it really is. Thanks!