If you’re craving comfort and deliciousness, it doesn’t get much better then this Homemade Egg Noodles Recipe! From the process to the taste, you’ll love everything about these old-fashioned noodles.
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Sometimes, a little labor of love in the kitchen can go along way. That’s exactly what you’ll experience when you make this homemade egg noodles recipe! Honestly though, the process really isn’t as hard or as labor-intensive as you might think. And the results are so worth it!
If you have kids, this is a fun recipe to make together. They’ll have a blast helping to roll out the dough and cutting the noodles.
How to make Homemade Egg Noodles Recipe
As I mentioned, there are several steps and some time commitment is required for this recipe. But once you realize that, you’ll see that it’s really not a difficult recipe at all.
You’ll start with just a few simple ingredients:
- Flour
- Eggs (2 whole + a separated yolk)
- Salt
- Cold water
That’s it! Those four ingredients magically combine to create some of the best egg noodles you’ll ever eat.
To make this homemade egg noodles recipe, you’ll start by placing your flour on a cutting board and sprinkling a tablespoon of salt over it. Next, mound the flour and make a well in the center.
Whisk together the eggs, egg yolk and cold water in a small bowl and pour into the well.
Use 2 knives to cut the egg mixture into the flour. Work from the outside in to avoid creating a mess and continue working until all of the flour is moistened.
With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don’t add too much though. You want the dough to be stiff and not sticky.
You can work up through this step up to a day ahead of time. Just wrap the dough ball in a clean towel or plastic wrap and refrigerate until needed.
To make your noodles, work with a third of the dough at a time and roll out to desired thickness. I like to make mine a little thicker for that comforting, old-fashioned texture and look. Cut the dough into desired shapes or sizes.
(NOTE – I 100% recommend you use these noodles to make my Old Fashioned Chicken and Egg Noodles recipe. If you want to do that, keep in mind that the noodles should NOT be boiled first.)
Cook your cut noodles in salted boiling water until they’re done to your liking. You will want to taste-test as you go. Medium thickness noodles like I usually make take about 5 to 7 minutes.
After you’ve boiled and drained your noodles, use immediately or toss with a bit of melted butter or olive oil and store in the refrigerator for up to 3 days.
FAQs about this Recipe
Can I make homemade egg noodles ahead of time?
Yes. you can make the dough up to a day ahead – just wrap the ball of dough in a towel or plastic wrap and refrigerate. Or, if you want to cut the noodles first, just toss them all lightly in a little flour to prevent sticking and refrigerate up to 3 days before boiling.
You can also store the boiled noodles up to 3 days in the refrigerator. Make sure you toss them with a little melted butter or olive oil first to prevent them from sticking together.
Can I freeze the noodles?
Yes, you can! To freeze, spread the cut but NOT yet boiled noodles on a cookie sheet and flash freeze in the freezer for 15 minutes. Transfer to plastic freezer bag and freeze for up to one month. To use, boil directly from frozen.
Homemade Egg Noodles Recipe
Ingredients
- 2 cups Flour
- 1 tablespoon Salt
- 2 Eggs
- 1 Egg yolk
- 1 tablespoon Cold water + 1 – 2 additional tablespoons of water as needed
Instructions
- Dump flour onto a cutting board or other clean, flat surface. Sprinkle salt over flour.
- Make a well in the center of the flour mound. In a small bowl, whisk together eggs, egg yolk and 1 tablespoon cold water. Pour into the well.
- Working from the outside in, cut the flour into the egg mixture until it’s completely incorporated and all the dough is moistened.
- With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don’t add too much though. You want the dough to be stiff and not sticky. (You can do this up to a day ahead of when you need the noodles. Just wrap the ball in a clean towel or plastic wrap and refrigerate until needed.)
- On a floured surface, roll out the dough to desired consistency. (I like a medium-thickness to my noodles usually.) Cut the dough into desired shapes or sizes.
- Add the noodles to a large pot of boiling, salted water and cook until the noodles are desired consistency. Medium thickness noodles will take about 5 to 7 minutes. Taste one to decide when they are done to your liking.