Easy Homemade Egg Noodles

Ingredients

This egg noodle recipe only requires 4 simple ingredients! See recipe card for exact amounts.

How to make homemade noodles

Making fresh pasta dough is really easy.

1. Start by separating 3 of the eggs. Discard the 3 egg whites or save for another use.
2. 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.
3. 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 dough ball into 4 equal parts for thin noodles and 2 equal parts for thick noodles.
4. 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 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, or hang on a drying rack, for at least 30 minutes, and up to 3 hours.
5. 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.

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. 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!

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 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 almost always cut my noodles into 2 or 3 inch pieces. They can be left long but I almost never make 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.
• When I use the drying rack with thick noodles they tend to break and fall down, I just watch them for the first few minutes and put the broken pieces back on the rack. A little annoying but my only choice to keep the cats off the noodles. 
• 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 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.

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 make these noodles in a creamy Parmesan sauce

1. Bring a large pot of water to a boil over high heat. Add the noodles and cook, stirring occasionally, 5-7 minutes or until tender. 
2. Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium heat. Add 1 tsp of garlic and cook 1 – 2 minutes making sure it does not brown. Add 1 cup of heavy cream and bring to a boil over medium-high heat, reduce heat to a simmer, add 1/2 cup of Parmesan cheese and simmer on low, stirring occasionally until the noodles are done.
3. Drain pasta and add to cream mixture, season to taste with salt and black pepper. (I added a little dried parsley for color.)

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 these delicious recipes Chicken & Noodles and Beef & Noodles.