Go Back
–+ servings
Multiple pieces of uncooked egg noodles coated in flour on a marble surface with a bowl of flour off to the side.
Print

Egg Noodles

Delicious homemade Egg Noodles are easy to make with no special equipment. This simple recipe requires 4 simple ingredients and is ready to eat in under 30 minutes!
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 211kcal
Author John Kanell

Equipment

  • mixing bowl
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Large Pot

Ingredients

  • 1½ cups all-purpose flour divided (180g)
  • ½ teaspoon salt
  • 2 large eggs beaten
  • 2 tablespoons milk

Instructions

  • In a large bowl, stir together the flour and salt, then make a well in the center. Add eggs and milk. Stir together with a fork to break up the eggs, then start stirring in the flour until a dough starts to form.
  • Transfer the mixture to a lightly floured surface counter and knead the dough, adding the remaining ¼ cup of flour as needed, until the dough is mostly smooth and not sticky. Cover and let it rest for 10 minutes.
  • While the dough rests, bring a large pot of salted water to a boil.
  • Roll the dough on a lightly floured surface into ⅛-inch thickness and cut into desired-sized noodles with a pizza cutter. Toss the noodles with a little more flour to keep them from sticking together.
  • Cook immediately in the salted boiling water until tender, about 3 to 4 minutes. Drain well. Serve immediately with your favorite sauce, in soup, or use in a stir fry.

Notes

  • Let the dough rest. Before rolling out the dough, allow it to rest covered in plastic wrap for at least 10 minutes. This makes the dough easier to roll out and gives the gluten a chance to rest, which prevents it from becoming tough in texture when overworked. You can wrap it tightly and let it rest for up to 4 hours before rolling.
  • Roll the dough thin. Take into consideration when cutting the noodles that they will almost double in size while cooking. This also applies to the thickness, so make sure to roll the dough very thin, or the noodles will be too thick and very chewy.
  • Lightly flour your surface. Only add enough flour to prevent the dough from sticking to the surface while kneading and rolling. You want the dough to remain soft but not crumbly from too much flour.
  • Cook al dente. To give these noodles a delicious, hearty texture perfect for soups, stews, and salads, cook them al dente so they are still tender but firm and chewy. This should take about 3 minutes. If you want softer noodles, cook a few minutes longer.
  • Salt the pasta water. Be sure to properly salt the water before bringing it to a boil to cook the pasta. It adds significant flavor to the pasta which also enhances the flavor of the dish you put them in. I recommend at least 1 tablespoon of salt for 12 cups of water.
  • Use a pasta roller if desired. If you have a pasta roller and cutter, it makes the noodle-forming process much easier! Secure the pasta machine down to a sturdy surface and use it as directed.

Nutrition

Calories: 211kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 330mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Calcium: 30mg | Iron: 3mg