Oh, the pure magic of pulling a steaming bowl of noodles right out of your own kitchen! Seriously, there’s nothing quite like the simple joy of homemade pasta. And let me tell you, these Homemade Egg Noodles are ridiculously easy and taste a million times better than anything you’ll find in a box. I remember the first time I tried making them myself – I was a bit nervous, thinking it would be super complicated, but wow, was I wrong! My grandma used to make them all the time, and the smell filling her kitchen just instantly made everything feel cozy and special. They’re truly a little bit of culinary heaven, without all the fuss!

Why You’ll Love These Homemade Egg Noodles

Trust me, once you make these, you’ll wonder why you ever bothered with store-bought. Here’s why they’re the best:

Super Simple Ingredients: Just eggs, flour, and salt. That’s it!
Incredible Flavor: They have a tender, rich taste you just can’t get from a package.
Amazingly Versatile: Perfect in soups, smothered in sauce, or just with butter!
So Satisfying! There’s a special kind of pride in serving food you made yourself from scratch.
Quicker Than You Think: The whole process, from mixing to cooking, is honestly pretty fast.

Gather Your Ingredients for Homemade Egg Noodles

Okay, ready to whip up some magic? For these amazing Homemade Egg Noodles, you only need a few simple things you probably already have in your pantry. Grab these, and we’re practically halfway there:

3 large eggs
1 cup all-purpose flour (plus more for dusting!)
1/2 teaspoon salt

Step-by-Step Guide to Making Homemade Egg Noodles

Alright, let’s get down to business and make some fabulous Homemade Egg Noodles! It might seem a little intimidating, but trust me, it’s totally doable and so worth it for that amazing fresh pasta taste. Follow these steps, and you’ll be slinging noodles like a pro in no time! You can find even more tips over here, too!

Mixing and Kneading the Dough

First things first, grab your medium bowl. Whisk together those 3 eggs, the cup of flour, and that pinch of salt. It’ll look a little rough and shaggy at first – that’s exactly what you want! Don’t worry, it’s supposed to look like that. Now, turn that dough out onto your lightly floured counter. Get ready to get your hands in there! Knead it for about 5 to 7 minutes. Use the heel of your hand to push the dough away from you, then fold it back. Keep going until it’s wonderfully smooth and elastic. It should feel soft but not sticky. If it’s too sticky, just a tiny sprinkle more flour. I always say that when the dough feels just right, you can practically hear it singing!

Resting the Dough for Perfect Texture

This next step is pure patience, but it’s a game-changer for your Homemade Egg Noodles. Wrap that smooth ball of dough up really well in plastic wrap. We want to keep all that moisture locked in. Let it sit on your counter at room temperature for at least 30 minutes. This lets the gluten relax, making it much easier to roll out and giving your noodles that perfect tender bite later on.

Rolling and Cutting Your Noodles

Now for the fun part – shaping! Divide your rested dough into 2 or 3 smaller portions. Working with just one piece at a time (keep the others covered so they don’t dry out!), lay it on your lightly floured surface. Use a rolling pin to roll it out super thin. Aim for almost see-through, like a delicate sheet. The thinner you go, the more delicate your noodles will be. Then, you can cut them! For fettuccine, just fold the sheet over a few times and slice thinly with a sharp knife. For wider pappardelle, cut wider strips. You can get creative here – there are no wrong answers with fresh pasta!

Drying and Cooking Fresh Noodles

Before we cook these beauties, let them take a little breather. Lay your cut noodles out on a clean kitchen towel or a lightly floured baking sheet. Let them dry for about 15 to 30 minutes. This seems small, but it’s crucial! It stops them from clumping together in a sticky mess when they hit the boiling water. Once they’re ready, get a big pot of salted water boiling. Drop your noodles in and watch them closely – they cook FAST! Usually, it’s just 2 to 4 minutes until they’re perfectly al dente. Fish them out, drain them, and serve them up right away. They really are best when fresh!

Tips for Perfect Homemade Egg Noodles

Making Homemade Egg Noodles is a true kitchen joy, and a few little tricks can make them absolutely perfect every single time. Don’t worry if your first batch isn’t flawless; it’s all part of the learning! Here are some of my favorite tips to help you along:

Flour Power: While all-purpose works great and is super accessible, for extra richness, try a blend! Some folks love using a bit of ’00’ flour or even some semolina for a chewier texture. Just make sure if you switch flours, you might need to adjust the liquid slightly. It’s all about how the dough feels!

Egg-cellent Eggs: Fresher eggs generally mean a better dough, but don’t stress if yours aren’t farm-fresh. Using large eggs is key for consistent results. If you want really rich, golden noodles, try my little cheat: use 2 whole eggs and 2 extra egg yolks! It sounds decadent, and honestly, it totally is!

Humidity Woes: Okay, this is a big one! Dough can be really sensitive to how humid it is in your kitchen. If it’s super muggy, your dough might feel sticky even with the right amount of flour. In that case, add just a tiny bit more flour, a tablespoon at a time. Conversely, if it’s really dry, you might need a splash more egg. You’ll get a feel for it!

Don’t Overwork It! After the initial kneading, remember the dough needs to rest. And when you’re rolling and cutting, don’t go crazy trying to flatten it until it’s paper-thin if you’re struggling. A slightly thicker noodle is still delicious! For more on avoiding common pasta mistakes, check out this super helpful tip.

Ingredient Notes and Substitutions for Homemade Egg Noodles

The beauty of Homemade Egg Noodles is how simple the ingredients are! We’re talking basic pantry staples here. The recipe calls for all-purpose flour, which works like a charm and is what I always use. But if you’re feeling adventurous, you could play around! Some people like using a blend with ’00’ flour for a super smooth texture, or even adding a bit of semolina for a chewier bite. Just remember, different flours absorb liquid differently, so you might need to tweak the flour or egg amount just a little. And for those extra-rich, golden noodles, try the trick I mentioned before: use 2 whole eggs plus 2 extra egg yolks. Oh my goodness, they’re divine!

Serving Suggestions for Your Homemade Egg Noodles

Oh, the possibilities are endless with these amazing Homemade Egg Noodles! They’re so much more satisfying than the dried stuff. Picture this: a hearty bowl of chicken soup, but instead of plain old pasta, you’ve got these tender, fresh noodles swimming in it. Or, totally shake things up and toss them with a vibrant chimichurri sauce for a totally unexpected twist! Honestly, even just a simple knob of butter, a sprinkle of parmesan, and some black pepper is pure comfort food perfection.

Storage and Reheating Instructions

Got extra Homemade Egg Noodles? Lucky you! You can totally store them. If they’re uncooked, keep them airtight in the fridge for a day or two. For longer storage, freeze them! Lay them flat on a baking sheet until solid, then pop them into a freezer bag. When you’re ready to reheat cooked noodles, a quick dip in boiling water for just a minute should do the trick. Be gentle – we don’t want them turning to mush!

Frequently Asked Questions About Homemade Egg Noodles

Got questions about making your own pasta? That’s totally normal when you’re diving into delicious Homemade Egg Noodles for the first time! Here are some common things people ask, and my best answers:

Can I make these without a pasta machine?

Absolutely! A pasta machine is fancy, but not necessary at all. As you saw in the steps, all you need is a rolling pin and a sharp knife. You can roll them out by hand and cut them into whatever shape you like – fettuccine, pappardelle, whatever floats your boat! It’s more hands-on, but honestly, I kind of love it that way.

How long do they last?

Fresh, uncooked Homemade Egg Noodles are best used within a day or two if you keep them tightly wrapped in the fridge. For longer storage, freezing is your best friend! Freeze them spread out on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for a few months that way and cook straight from frozen. Cooked noodles are best eaten the same day.

What if my dough is too sticky?

Oh, sticky dough! It happens, especially on humid days. Don’t panic! Just add a tiny bit more flour, maybe a tablespoon at a time, while you’re kneading. Keep folding and kneading until it feels smooth and elastic, not tacky. If it’s too dry, you might need a splash more water or even another tiny bit of egg, but be super careful not to add too much! For more on handling tricky dough, don’t forget to check out this super helpful tip.

Can I use different types of flour?

You can definitely experiment! While all-purpose flour is fantastic for these Homemade Egg Noodles, feel free to mix in some ’00’ flour for a smoother texture or a bit of semolina for added chewiness. Just remember that different flours absorb moisture differently, so you might need to adjust the amount of flour or eggs slightly until the dough feels just right to you.

Nutritional Information (Estimated)

Keep in mind these numbers are just an estimate, folks, and can wiggle around a bit depending on exactly how you make them! This is for about a cup of cooked noodles:

Serving Size: 1 cup cooked
Calories: 180
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 1g
Protein: 7g

Homemade Egg Noodles

Author: jekof.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Simple recipe for making fresh egg noodles from scratch.

Ingredients

Scale

3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt

Instructions

In a medium bowl, whisk together the eggs, flour, and salt until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
Divide the dough into 2-3 portions. Working with one portion at a time, roll it out very thinly on a lightly floured surface.
Cut the dough into desired noodle shapes (e.g., fettuccine, pappardelle).
Let the noodles dry slightly on a clean kitchen towel for about 15-30 minutes before cooking.
Cook the noodles in boiling salted water for 2-4 minutes, or until al dente. Drain and serve immediately.

Notes

You can freeze the uncooked noodles by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer bag.
For a richer noodle, use 2 whole eggs and 2 egg yolks.

Prep Time: 20 min
Cook Time: 5 min
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup cooked
Calories: 180
Sugar: 1g
Sodium: 150mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg

Keywords: homemade egg noodles, fresh pasta, egg noodles recipe, from scratch noodles, simple pasta