Easy Homemade Egg Noodles

pile of homemade amish egg noodles on a plate

Easy Homemade Egg Noodles

Homemade egg noodles aremade 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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Prep Time: 15

Cook Time: 15

Rest Time: 30

Total Time: 1

Servings: 4 servings

Calories: 287kcal

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.

Course Main Dish

Cuisine American

Keyword amish egg noodles, egg noodles, homemade egg noodles, homemade noodles

Nutrition