Description

This Homemade Egg Noodles recipe provides a simple, classic way to make fresh, tender egg noodles from scratch. Made with basic pantry ingredients like flour, eggs, and a pinch of salt, these noodles are perfect for serving with soups, sauces, or butter. The dough is kneaded to a smooth consistency, rested for easier rolling, and then cut into strips before boiling. Fresh noodles cook quickly and have a delicate texture that elevates any meal.

Ingredients

Dry Ingredients

2 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt

Wet Ingredients

2 large eggs
2-3 tablespoons water (as needed)
1 tablespoon olive oil (optional, for extra tenderness)

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Instructions

Make the Dough: In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture and crack the eggs into the well. Use a fork to gently beat the eggs, gradually incorporating the flour from the sides until a dough starts to form.
Knead the Dough: Once the dough comes together, knead it on a lightly floured surface for 8-10 minutes until smooth and elastic. Adjust the texture by adding water a teaspoon at a time if too dry, or sprinkle with flour if too sticky.
Rest the Dough: Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes. This relaxes the gluten and makes it easier to roll out.
Roll the Dough: Divide the dough into 2 equal pieces. Roll each piece on a floured surface until very thin, about 1/8 inch thick. Using a pasta machine is optional for uniform thickness.
Cut the Noodles: Fold the rolled dough loosely and slice into strips about 1/4 to 1/2 inch wide with a sharp knife. Unfold and toss with a bit of flour to prevent sticking.
Cook the Noodles: Bring a large pot of salted water to a boil. Add the fresh noodles and cook for 2-4 minutes until they float and are tender.
Serve: Drain the noodles and toss with your favorite sauce, soup, or simply butter and seasoning.

Notes

Adjust water quantity to achieve a dough that’s pliable but not sticky.
Resting the dough is crucial for easier rolling and better texture.
Fresh egg noodles cook very quickly—watch closely to avoid overcooking.
Use semolina flour in place of all-purpose flour for a firmer texture if desired.
Olive oil is optional but helps add extra tenderness to the noodles.