When it comes to carbs, I can take or leave candy and most bread, but noodles are my ultimate comfort food. Chicken noodle soup is my favorite sick food ever. Ever ever. And really, I’m in it for the noodles just as much as anything else. My go-to recipe is this Chicken and Dumplings recipe from the darkest corners of the OBB archives. Up until about a year ago, I always used packaged noodles, but my ability to find my favorite noodles is fairly hit and miss, so I decided to learn how to make homemade egg noodles.
I present you with my short Pro-Con list of homemade noodles:
Cons:
- You have to, you know, make them.
- They’re not always as “pretty” and uniform as store-bought pasta.
- They make a bigger mess.
Pros:
- If you cook them before drying them, they don’t absorb liquid like regular noodles, so if you leave them in your soup, they’re less likely to soak up all the broth.
- It’s fun and highly satisfying to make them.
- They are surprisingly easy.
- They’re so delicious. Much like homemade tortillas, once you start making your own noodles, it’s hard to go back to not-homemade noodles.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All-purpose flour – Flour provides the gluten that gives the noodles their chew and elasticity.
- Kosher salt – Tightens the gluten and deepens flavor.
- Whole eggs and egg yolks – Provide protein and fat that result in strong, rich noodles.
- Milk – A little dash of milk helps keep the noodles tender.
- Cold water – Water brings the dough together. Using cold water makes the dough easier to work with by keeping it nice and firm.
How to Make Homemade Egg Noodles
- Star by whisking the flour and salt together. Make a little well in the center and add the egg yolks, eggs, and a drizzle of milk.
- Using a fork, start lightly blending the mixture until it is evenly moistened and looks pebbly (kind of like scrambled eggs).
- Then you drizzle in some cold water a little at a time until it starts coming together into a ball (you’ll have to start using your hands here). Keep mixing until all the flour has been incorporated but it’s not overly sticky. It’s hard to add too much flour here–the noodle dough will take what it needs and leave the rest.
- Sprinkle a work surface with a little flour. Roll half of the dough out onto the work surface, flouring everything along the way (your hands, rolling pin, additional flour for the work surface, etc.). Flour is your friend here–at this point, the dough won’t take in any more than it needs, but it will keep your noodles from sticking to anything and everything. Any excess will just fall off in the cooking or drying process.
- Roll the dough until it is paper thin, about 1/16″. Using a pizza wheel, cut the dough into strips (anywhere from skinny to very wide). You can also cut the noodles to the desired length, especially if you’re cooking them right away.
- You can either cook these immediately in boiling liquid (about 2-3 minutes or until they pop up to the top) or drape them on a clean dowel or pasta drying rack and allow them to dry completely. When dry, break into pieces (or don’t if you don’t want to) and then store them in an airtight bag.
- Cook from dry for about 3-5 minutes or until tender. Enjoy!
Storing and Other Tips
- Refrigerator: Store uncooked noodles, lightly dusted with flour to prevent sticking, in an airtight container for up to 2 days.
- Freezer: Freeze noodles in nests or flat layers for up to 2-3 months. Cook straight from frozen.
- Cooked noodles: Store in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Dried noodles: Store completely dried noodles in an airtight container at room temperature for 2-4 weeks, or in the freezer for 2-3 months. Note: make sure they’re 100% dry before storing to prevent mold. There should be no bend or softness left in them before storing. If in doubt, store in the freezer!
Frequently Asked Questions
Do I need to dry homemade noodles before cooking?
Nope. They can be cooked immediately!
Can I use a pasta machine?
Yes, if you have one, that’s the best way to get uniform noodles.
Can I use this recipe to make gluten-free noodles?
Gluten-free flour won’t be a 1:1 swap here. While it’s totally possible to make gluten-free noodles at home, I would recommend finding a recipe that’s specifically written to be gluten-free.
How to Make Homemade Egg Noodles
Egg noodles are easier than you might think. They are a little more work than dried pasta, but the effort is worth it!
Servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 egg yolks
- 1 whole egg
- 2 tablespoons milk
- ¼-½ cup cold water
Instructions
- Whisk together the flour and salt. Make a well in the center and add the egg yolks, eggs, and milk. Using a fork, start lightly blending the mixture until it is evenly moistened and looks pebbly (kind of like scrambled eggs.)
- Drizzle water, about 1 tablespoon at a time, over the mixture and mix until it starts to come together in a ball (you’ll have to use your hands at some point). Keep mixing until all the flour has been incorporated but it’s not overly sticky.
- Sprinkle about ¼ cup of flour on a clean work surface, having more flour handy if necessary. Roll half of the dough out onto the work surface, flouring everything along the way (your hands, rolling pin, additional flour for the work surface, etc.). Roll the dough until it is paper thin, about 1/16″ (about 1.5mm).
- Using a pizza wheel, cut the dough into strips (anywhere from skinny to very wide). You can also cut the noodles to the desired length, especially if you’re cooking them right away.
- You can either cook these immediately in boiling liquid (about 2-3 minutes or until they pop up to the top) or drape them on a clean dowel or pasta drying rack and allow them to dry completely. When dry, break into pieces (or don’t if you don’t want to) and then store them in an airtight bag. Cook from dry for about 3-5 minutes or until tender.
Notes
Storage
- Refrigerator: Store uncooked noodles, lightly dusted with flour to prevent sticking, in an airtight container for up to 2 days.
- Freezer: Freeze noodles in nests or flat layers for up to 2-3 months. Cook straight from frozen.
- Cooked noodles: Store in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Dried noodles: Store completely dried noodles in an airtight container at room temperature for 2-4 weeks, or in the freezer for 2-3 months. Note: make sure they’re 100% dry before storing to prevent mold. There should be no bend or softness left in them before storing. If in doubt, store in the freezer!
Nutrition
Calories: 193kcal, Carbohydrates: 32g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 125mg, Sodium: 406mg, Potassium: 73mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 179IU, Calcium: 29mg, Iron: 2mg
Calories: 193kcal
Cost: $2
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Questions & Reviews
These noodles were wonderful. I’ve always been afraid to try to make noodles because I am not good at pastry dough! But these were a breeze. My husband loved them!
So glad to find your recipe. Just what was needed for dinner tonight. Quick and easy…and yes, a little messy. But it was completely worth it – every bite. Kids raved and I will keep this in my recipe book from now on. Thanks for sharing.
Just made these noodles. A whole lot easier than I thought! A tip from my mom-in-law is to lay the noodles out on a paper bag then put them in the oven at the lowest temperature to dry quicker. I did not do this because I had my beef soup ready to add the noodles to. Thanks I will keep this for future soups!
Surprisingly, these sound pretty easy to make…might have to try it out! TFS!