Homemade egg noodles are made with simple pantry ingredients that deliver a rich flavor and a tender bite. The dough is rolled thin, cut into noodles, lightly dried, and then simmered until perfectly soft while still holding their shape in soups and sauces. With the right balance of eggs and flour, the dough is easy to handle and cooks evenly without turning mushy. These homemade egg noodles are inspired by traditional Amish egg noodles, known for their rich dough and hearty texture.
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Why You’ll Love This Homemade Egg Noodles Recipe
Homemade egg noodles weren’t something I originally planned to share, but after years of reader requests, I finally gave them a try – and I get it! They truly enhance comfort food favorites like this pot roast with mushrooms and classic slow cooker beef and noodles, adding a richness you just can’t get from store-bought noodles. There’s something deeply comforting about making egg noodles by hand, from combining a few simple pantry staples to settling into a process that feels slow in the best way!
What really sets homemade egg noodles apart is how they perform once cooked. Thanks to the egg yolk enriched dough, the noodles hold their shape, soak up broth without falling apart, and stay tender even in long-simmered dishes. This is super noticeable in cozy soups like my chicken noodle soup, where homemade noodles add body and depth that packaged noodles simply can’t match. Give this cooking project a try and see just how satisfying it is to make your own noodles from scratch!
CourtneyIngredients You’ll Need
- Egg yolks and one whole egg: These give the noodles their rich color, tender bite, and sturdy texture that holds up well in soups and slow cooker dishes.
- All-purpose flour: Flour forms the backbone of the dough, providing structure while still allowing the noodles to stay soft and flexible when cooked.
- Salt: A small amount of salt seasons the dough itself, so the noodles taste flavorful all the way through, not just from the sauce or broth.
- Cold water: Water brings the dough together and lets you fine-tune the texture, helping the dough become smooth and workable without turning sticky.
Wondering what to do with your leftover egg whites? Check out my collection of Leftover Egg White Recipes!
How to Make Egg Noodles
Step 1: Whisk together the egg yolks and whole egg until the mixture looks slightly lighter in color. Whisk in the cold water and salt.
Step 2: Add the egg mixture to the flour and stir with a wooden spoon until a shaggy dough forms. If the dough feels dry or crumbly, add more water one tablespoon at a time until it comes together.
Step 3: Turn the dough out onto a well-floured surface and knead until smooth, about five to ten minutes. The dough should feel firm but pliable. If it snaps back when you press it or resists rolling, let it rest for 5-10 minutes to relax the gluten, then try again.
Step 4: Divide the dough into two balls. Roll each one out as thin as possible using a floured rolling pin. You don’t need a pasta machine for this egg noodles recipe – a rolling pin and pizza cutter work just fine!
Step 5: Let the rolled dough sit until it’s no longer sticky but still flexible, about 40 minutes to 1 hour. Cut into strips using a pizza cutter, or roll the dough up jelly-roll style and slice for more even noodles. For shorter noodles, cut the circle in half before rolling.
Step 6: Cook the noodles in boiling water or broth for 3-4 minutes or transfer them to an airtight container to use later.
Tips for Rolling, Cutting, and Drying
- Rolling the dough thin is key, especially if you plan to use these noodles in soup. For buttered noodles or side dishes, you can roll the dough slightly thicker for a heartier bite.
- If your dough feels too dry at any point, lightly wet your hands and knead again or add an extra splash of water until it comes together.
- If the dough keeps shrinking back while rolling, it simply needs a short rest.
- Partially drying the noodles is important so they don’t stick together when cooking. This takes about 40 minutes to 1 hour.
- Fresh homemade noodles will cook much faster than dried. Cooking time will vary depending on how wide and thick your egg noodles are, but we recommend checking them starting at 3 minutes.
Storage and Make Ahead Tips
- Once the noodles are partially dried, nest them together carefully, then store in an airtight container or zip lock bag in the fridge for up to 3 days or in the freezer for up to 1 month.
- This recipe makes about 12 to 14 ounces of fresh noodles, which is enough for about 4 to 6 servings, depending on how they’re used, and pairs perfectly with Amish chicken and noodles!
Recipe FAQs
Egg noodles are made with eggs, flour, salt, and a small amount of water. Traditional versions rely heavily on egg yolks for richness.
Yes. Drying helps the noodles keep their shape and prevents gumminess, especially when used in soups.
Absolutely! Homemade noodles freeze well. Dry them completely first, then freeze in an airtight container. These noodles are just as good served simply or alongside hearty meals. Toss them with butter, pair them with a pot roast, or use them in your favorite pasta dishes for a cozy, satisfying dinner that feels extra special!
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Easy Homemade Egg Noodles
Ingredients
- 3 egg yolks
- 1 whole egg
- 3 – 5 Tablespoons cold water
- 1 teaspoon salt
- 2 cups flour
Instructions
- Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt. Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form. If the mixture is too dry, add an additional Tablespoon or two of water until it comes together. At some point, you'll likely find the spoon isn't cutting it and you'll want to turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, about 5-7 minutes. Note: The longer you knead, the more elastic and silky your noodles will be. If you like them to be heartier and chewier, knead for just a few minutes.
- Re-flour your surface if needed, then divide the dough into two balls. Using a floured rolling pin, roll each dough ball out into a thin circle. Allow the dough to dry until no longer sticky but still pliable, about 40 minutes to 1 hour. Use a pizza cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using the pizza cutter. I find the rolling method easier to get even strips, but it's totally personal preference.
- From here, you can either cook your noodles or store them for later. If you're ready to cook, bring a pot of salted water or broth to a boil and add the noodles. Boil for 3-4 minutes, or until tender but still a tad chewy. To make ahead, make sure the noodles are no longer sticky, then nest the noodles together in an airtight container and store in the fridge for up to 3 days or freezer for up to 1 month.
Notes
- Makes 12-14 ounces of fresh noodles.
Nutrition
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