My easy Homemade Egg Noodles recipe (like Reames) is sure to become a family favorite! These noodles are my whole family’s absolute favorite thing I make. They often want these for their birthday and we have had them on many holidays, especially Christmas.
I am so excited to finally get this recipe on the blog. I have been making these noodles for
over twenty years, now over 26 years. They are one of the first things I attempted to make homemade. They came out great the very first time!
You really can make this easy homemade egg noodles recipe with no special equipment. I have never had a pasta maker so I make these by hand. When I first started making them I used a tall drinking glass as my rolling pin. I just floured the glass the same way you would a rolling pin. I don’t have a pasta drying rack so I just lay them out on the counter on paper towels to dry.
They are easy and very inexpensive to make (especially when you compare the cost to Reames). You can use these noodles in any recipe that calls for egg noodles, making them very versatile. They can be made thick, thin, wide or narrow depending on the capacity you are going to use them. Or just because you prefer them one way or another.
They dry and cook faster if they are thin. But they are very tasty, however you make them. They do take up quite a bit of counter space when they are drying.
This egg noodle recipe only requires 4 simple ingredients!
Flour – all purpose
Eggs – one whole egg and 3 egg yolks.
How to make homemade noodles:
Making fresh pasta dough is really easy.
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, egg yolks, and water then mix until just combined. Pour flour mixture out onto the counter dusted with flour and shape into a ball of dough. If dough is too sticky, mix in enough extra flour to make the dough easier to handle. If dough is too dry, mix in enough water to make the dough easier to handle. Divide dough ball into 4 equal parts.
Roll one-fourth of the dough into a rectangle on a floured surface. Roll the dough as thin as 1/16 of an inch or as thick 1/8 of an inch. Loosely fold lengthwise into thirds. Using a sharp knife cut crosswise into strips 1/8 to 1/2 inch wide, as desired. Dry pasta by laying noodles in a single layer on paper towels 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 20-30 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.
What is the Best Way to Separate Egg Whites and Yolks?
We use an egg separator like this one. A family friend gave it to me about 22 years ago. Before that I would crack the egg as evenly as possible and let as much of the egg white as possible sort of fall out. Then pour the yolk into the other half of the egg shell and go back and forth until you are left with only the yolk. For visual aid check out Jamie Oliver’s short video.
How to Roll 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. 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 made them. I learned little tricks that work for me and you will too!
Tips for Making Homemade Pasta
I mix my flour, eggs and water in a large bowl then turn it out onto the counter. You can mix it right there on the counter. I have seen cooks on cooking shows do it this way.
Be sure to flour your work surface, the rolling pin, 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.
Thin narrow noodles will result in more noodles than thick wide noodles.
I always cut my noodles into 2 or 3 inch pieces. They can be left long but I have never made them that way. When I started making these noodles there was no internet and so I interpreted the recipe to cut them into smaller pieces. It never occurred to me to leave the noodles long.
Other Helpful Information:
These are a tender noodle like Reames and not hard like the egg noodles that come in a bag on the regular pasta aisle.
I cook them right after they dry.
These noodles can be cooked in soups but need to be fully cooked before using them in a casserole or mixing with a sauce.
My mother in law used to talk about how her mother made the most delicious noodles because hers were so thin. I made mine that way for many years. Then Lee shared with me that he actually likes them thicker. So I started making them thicker. I like them both ways. I have thought about getting a pasta machine but I really like rolling out the dough and cutting the noodles by hand.
Our easy homemade egg noodles recipe is perfect to use in homemade chicken noodle soup or covered with your favorite sauce. They can also be cooked in beef broth or chicken broth for an easy side dish.
I use these noodles to make Chicken & Noodles and Beef & Noodles. The Beef & Noodles recipe in the link calls for Reames Noodles because I wanted it to be easy. You can use fresh or frozen noodles in either of these recipes.
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Easy Homemade Egg Noodles Recipe (like Reames)
- 2 cups flour, plus additional as needed
- 1 tsp salt
- 3 egg yolks
- 1 whole egg
- 1/3 cup water
- Mix the flour and salt in a large bowl. Make a well in center of flour. Add egg yolks, whole egg, and water; mix thoroughly. If dough is too sticky, mix in enough flour to make dough easy to handle. If dough is too dry, mix in enough water to make dough easy to handle.
- Pour out onto a floured surface and form into a ball. Divide dough into 4 equal parts. Roll one-fourth of dough at a time on a lightly floured surface, into a rectangle. Loosely fold rectangle lengthwise into thirds. Cut crosswise into strips 1/8 to 1/2 inch wide, as desired. Lay noodles in a single layer to dry on paper towels for at least 30 minutes, and up to 3 hours.
- Break or cut into smaller pieces and cook in boiling water or in soup for 20-30 minutes. The thicker the noodles the longer they will take to cook.