Homemade Egg Noodles

Homemade Pasta
Homemade Egg Noodles. Brian Yarvin/Getty Images
  • 50 mins
  • Prep: 40 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (37)

Homemade noodles are easier to make than you may think; they're just flour and eggs (I add a bit of salt, but that's me). If you've never made noodles before, be sure to check out this Step-by-Step Guide to Making Homemade Egg Noodles to see how the whole process unfolds.

Note: You can let these noodles air-dry until completely dry and store them in an air-tight container at room temperature for up to a month. It's strange but true that they keep much better this way than in the refrigerator.

What You'll Need

  • 1 cup flour plus more for rolling out
  • 1/2 teaspoon fine sea salt
  • 2 large eggs

How to Make It

  1. Combine the flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it.
  2. Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs (as you beat them, they will just gradually take up the flour). Keep stirring and pulling in more flour until solid dough forms. The dough will be sticky. Don't worry, you'll be working in more flour in a moment.
  1. Turn the dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to the work surface or your hands, until it is smooth and firm and no longer sticky. This takes 5 to 10 minutes for most people.
  2. Cover the dough with plastic wrap and chill it for at least 30 minutes and up to overnight.
  3. Divide the dough into two pieces and work with half the dough at a time. On a well-floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.
  4. Use a sharp knife or pizza cutting wheel to cut the noodles. You can make then as narrow or wide as you like but cut them as evenly as possible to ensure uniform cooking time.
  5. Lay the noodles on a cooling or drying rack and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough.
  6. Boil the noodles in well-salted water until tender to the bite. Drain and serve with butter or cheese, with stews, or in soups.

Wondering what to do with them? If nothing else, try them in Chicken Noodle Soup.