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Homemade Egg Noodles Recipe

4.5 from 65 reviews

Homemade egg noodles made from scratch using simple ingredients like all-purpose flour, eggs, and water. These fresh noodles have a tender texture and rich flavor, perfect for soups, stir-fries, or as a side dish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt

Wet Ingredients

  • 3 large egg yolks
  • 1 large egg
  • ¼ cup water (plus additional teaspoons as needed)

Instructions

  1. Mix flour and salt: On a clean work surface, combine the flour and kosher salt using your fingers to mix evenly.
  2. Create a well and add eggs: Form a well in the center of the flour mixture and add the three egg yolks and one whole egg into it. Begin mixing the eggs into the flour gradually with your fingers.
  3. Add water slowly: Incorporate water one teaspoon at a time into the mixture to help the dough come together. Continue until the dough holds together without being too sticky.
  4. Knead the dough: Knead the dough on the work surface for about 10 minutes until it becomes smooth and elastic.
  5. Roll out dough: Roll the dough to your desired thickness using a rolling pin or pasta machine.
  6. Cut noodles: Slice the rolled dough into your preferred noodle width. Collect leftover scraps, re-roll, and cut to use all the dough efficiently.
  7. Cook noodles: Bring a pot of water to a boil and drop in the noodles. Boil for 2 to 4 minutes depending on thickness, until fully cooked. Test a noodle first and adjust boiling time as necessary.

Notes

  • Adding water gradually helps control dough consistency.
  • Kneading is essential for gluten development and noodle texture.
  • Use a pasta machine for even thickness if available.
  • Fresh noodles cook faster than dried ones; monitor closely to avoid overcooking.
  • Store uncooked noodles in the refrigerator for up to 2 days or freeze for longer storage.

Keywords: homemade egg noodles, fresh pasta, egg pasta, easy noodle recipe, from scratch noodles