Homemade Egg Noodles

Homemade egg noodles might not be as handy as dumping that box or bag of egg noodles into a steaming hot pot of boiling water. But how they make up for it in terms of taste, and texture, and even, yes, cooking time!

When I was a kid, we never bought frozen egg noodles.  My mom always made them when she made her homemade chicken noodle soup or her beef and noodles.  Making homemade egg noodles with my mom is something that I always loved to do.  

We would roll the dough out on the flour-covered kitchen table and slice the noodles.   I remember hanging them over the kitchen chair or laying them out to dry on one of the many hand-embroidered flour sack towels my grandma made. 

Egg Noodles How Mom and Grandma Used To Make

When they talk about the “good old days,”  I am pretty sure homemade egg noodles are part of the “Good” in “Olden Days.” They taste nostalgic and comforting in a deeply personal way.

And actually, making your own egg noodles is actually pretty darn easy. You mix the ingredients. You play with the mixed dough just like kids play with Play-Doh. And let’s face it, that part never loses its charm. Then you roll it out and cut the noodle strips. 

It really doesn’t take too long. Unless of course you get carried away with playing with the noodle dough. 

Making Egg Noodles in a Camper? What?

I remember going to meet my grandparents at a campsite in Valentine, Nebraska when I was little.  My brother and I jumped out of the car, and ran toward their camper, only to make a screeching halt to lay in the hammocks that I vividly remember being out front under a tree.  

They were the kind that were on those metal forms, made from green canvas, and they had a white fringe along the edge.  We loved to lay on them.  

My grandma came out of the camper to greet us, and I asked what she was doing.  She said she had just made egg noodles for the chicken soup we would be having for dinner, as it was going to get chilly later on.  I remember thinking “My Grandma just made homemade egg noodles in a camper.  She can do anything!”

Easy Ingredients For A Simple Egg Noodle

All you need is flour, eggs, salt, oil, and water. You can use all-purpose or wheat flour. You can even try various other types of flour. But if you want to keep it real, and you don’t want my Mom or Grandma to call you out on your noodles, go with the all-purpose flour.  Honestly — this recipe is really no big secret.  It comes from that famous red & white checkered cookbook that we all have/had.

You will get a great soft textured noodle that cooks to a perfect al dente within a few minutes. The only issue will be “did you make enough?” and not whether the noodle has a good texture or taste. 

Mixing The Egg Noodle Dough Batter

If you ever took Home Economics in school, I bet you learned how to make a “well” while you were baking.  Simply make a hole in the middle of the dry mixture, in this case, the flour, and pour the wet ingredients into the middle before combining them.

You can add more water slowly as needed to get to the right smooth, firm, but elastic dough. As soon as you can pull the dough into a rope of dough, then knead and pull it a few times, ball it up, pull it out, then twist it back into a rope. 

The goal is to get those strands of gluten to do their magic. Those gluten strands help create the perfect textured noodle. 

Cutting The Noodles

Once the dough is ready, then separate it into a ball. Take the ball and roll it out into the desired thickness. This will be between  1/8th and 1/16th inch thick. 

Use a noodle cutter, pizza cutter, pastry cutter, sharp knife, or a noodle extruder to cut your noodles to the desired width. Let the rest of the recipe dictate what width works best. 

For example, I cut my egg noodles about ¼ inch wide.

Drying Homemade Egg Noodles

I mentioned hanging them on a chair when I was a kid, or like my stepdad’s mom did – a broom handle. But I have 2 boxers that are not only huge fans of noodles, but they are also tall and quite intelligent.  If I would have left the room, I’d have returned to find noodles hanging from a chair vanished in a flash – only leaving behind the flour on their cute little faces!

Initially used the hanger technique to dry the noodles.  I wanted to cook them that evening and they were still damp and doughy on the insides, so I took them from the hanger and laid them on a tea towel to dry the rest of the way.  The whole process only took a couple of hours, before I was able to boil them.  

To Dry or Not To Dry Homemade Egg Noodles?

On the internet, there are mixed reviews.  I was always taught to dry the noodles completely before cooking them.  Some say that the only time you need to dry them completely is if you plan to store them.  So the choice is yours.  I went ahead and dried mine like I was taught as a kid.  

To store egg noodles, make sure they are dried completely, and place them in an airtight container. Store in the fridge for up to 3 days. Or place dried noodles in a freezer bag or freezer container, and store frozen for up to 8 months.

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Cooking Homemade Egg Noodles

The best part about fresh homemade egg noodles is how quickly they cook. Drop them in a pot of salted water that has come to a rolling boil.  They will drop to the bottom of the pot, as soon as they rise to the surface then you know they are ready. Depending on the width and thickness you are looking at anywhere from 3 minutes to 7 minutes. 

Eating them as-is with a bit of butter and some grated parmesan is so good, or you can use them in any noodle dish you can imagine. 

If you choose to use them with soup, then add them last and let them cook quickly before you serve. Like any noodle, they will break apart if left too long in a hot stock. 

Recipes I recommend For Fresh Egg Noodles

From soups to stroganoff to casseroles, homemade egg noodles make them all better than ever. 

• Italian Chicken Noodle Soup (pictured above)
• Beef and Noodles
• Turkey Noodle Soup
• Hamburger Noodle Soup
• Five Bean Beef and Noodle Skillet
• Polish Noodles and Sauerkraut (Kluski Kapusta Kiszona)
• Creamy Kraut and Mushrooms with Noodles
• 20 Minute Chicken & Noodles

Sure, those box noodles are good at times, but making your own noodles is so easy and so gratifying. Plus, the freshness and flavor can’t be beat. Don’t you think it’s worth a try? 

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Homemade Egg Noodles

Homemade egg noodles might not be as handy as dumping that box or bag of egg noodles into a steaming hot pot of boiling water. But how they make up for it in terms of taste, and texture, and even, yes, cooking time!

Prep Time10 minutes mins

Cook Time7 minutes mins

Additional Time3 hours hrs

Total Time3 hours hrs 17 minutes mins

Course: Pasta

Cuisine: American

Keyword: Egg, homemade, How to make old fashioned egg noodles, Noodles

Servings: 12 ounces

Calories: 85kcal

Author: Michaela Kenkel

Equipment

• KitchenAid Classic Pizza Wheel
• Kitchenaid Stand Mixer

Cook ModePrevent your screen from going dark

Ingredients

• 1 3/4 cups all-purpose flour
• 2 egg yolks slightly beaten
• 1 egg slightly beaten
• 1/2 teaspoon salt
• 1/3 cup water
• 1 teaspoon cooking oil

Instructions

• In a bowl, add flour. Make a "well" in the center of the flour.
• Combine eggs, salt, water and oil in another bowl.
• Add wet mixture to the well.
• Mix together until ingredients are incorporated.
• Flour a flat surface. Turn dough out and begin to knead the dough until it's smooth and elastic. About 8 minutes or so. (alternatively, you can use your dough hook attachment for your stand mixer.)
• Form dough into a ball. Cover with a clean towel and let sit for 10 minutes before rolling out on a floured surface.
• Cut noodles 1/8" thick and 1/4" wide.
• Hang or lay on a lightly floured tea towel to dry for a couple of hours.
• To cook, add noodles to a salted pot of water that has come to a rapid bowl. Noodles will rise to the surface in 4-7 minutes and be cooked. Stir to keep them separated.
• Serve immediately, or add to soups or casseroles.

Notes

This recipe is from the age-old Better Homes and Gardens Cookbook.

You can cook noodles without drying if you prefer - they will cook faster.

To store egg noodles, make sure they are dried completely, and place them in an airtight container. Store in the fridge for up to 3 days. Or place dried noodles in a freezer bag or freezer container, and store frozen for up to 8 months.

Nutrition

Serving: 3ounces | Calories: 85kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 96mg