Homemade Egg Noodles
Homemade Egg Noodles are rustic, tender, and wonderfully chewy. These traditional noodles are made from a simple dough of flour, eggs, and a touch of salt—nothing artificial, just pure, hearty comfort. They pair beautifully with soups, stir-fries, or sauces, and once you taste them fresh, you may never go back to store-bought noodles again!
Time & Yield
Prep Time: 20 minutes
Resting Time: 30 minutes
Rolling/Cutting Time: 20 minutes
Cook Time: 3–5 minutes
Ingredients
2 cups all-purpose flour (plus more for dusting)
3 large eggs
½ teaspoon salt
1 tablespoon water (if needed)
Optional additions:
1 teaspoon olive oil (for elasticity)
A touch of turmeric or saffron (for golden color)
Instructions
1. Make the Dough:
On a clean surface or in a large bowl, make a well in the center of the flour.
Crack in the eggs and sprinkle with salt.
Using a fork or your fingers, slowly incorporate the flour into the eggs until a shaggy dough forms.
2. Knead the Dough:
Knead for about 8–10 minutes until the dough is smooth and elastic. If dry, add a few drops of water; if sticky, dust with flour.
Form into a ball, wrap in plastic or cover with a damp towel, and let rest for 30 minutes at room temperature.
3. Roll Out the Dough:
Divide dough into 2 pieces. On a floured surface or pasta machine, roll out to about 1–2 mm thick (like pasta sheets).
Let sheets dry for 5–10 minutes before cutting.
4. Cut the Noodles:
Use a sharp knife or pasta cutter to slice into strips (¼ inch for egg noodles, thinner for soup noodles).
Dust noodles lightly with flour to prevent sticking.
5. Cook the Noodles:
Bring salted water to a boil.
Cook noodles for 2–5 minutes depending on thickness.
Drain and use immediately in your favorite dish.
Chef’s Notes & Tips
Resting Matters: Resting the dough relaxes the gluten, making it easier to roll.
Storage Tip: Fresh noodles can be kept in the fridge for up to 2 days or frozen (floured and in bundles) for up to 2 months.
Dry Option: Let noodles dry on a rack for 24 hours, then store in an airtight container for later use.
Use Semolina: For firmer texture, substitute ¼ to ½ cup of all-purpose flour with semolina flour.
Manual or Machine: A pasta machine helps achieve even thickness, but a rolling pin works perfectly fine.
Frequently asked questions FAQs
Q: Can I make this without a pasta machine?
A: Yes! Use a rolling pin and a sharp knife. The result is more rustic but just as tasty.
Q: Can I use whole wheat flour?
A: You can substitute up to 50% with whole wheat flour. The texture will be slightly denser.
Q: Can I dry and store these noodles?
A: Absolutely. Lay them in a single layer and let them dry 12–24 hours, turning occasionally.
Q: How do I prevent noodles from sticking?
A: Dust with flour immediately after cutting and toss gently. Don’t let them sit too long in piles.
Q: Can I make these vegan?
A: Yes! Use water instead of eggs for a basic vegan noodle, but the richness and elasticity will differ.
Nutritional Information
Calories: 160 kcal
Protein: 6 g
Total Fat: 2 g
Saturated Fat: 0.5 g
Carbohydrates: 29 g
Sugars: 0.5 g
Fiber: 1 g
Cholesterol: 55 mg
Sodium: 70 mg
Calcium: 2% DV