Is there anything better than a big bowl of Homemade Noodles? Store-bought noodles are convenient, but making your own at home delivers a texture and flavor that elevates even the simplest meal. These fresh egg noodles are tender, quick to cook, and perfect for soups, stews, or as a buttery side.
Homemade Egg Noodles
Fresh homemade egg noodles are one of those small kitchen projects that make dinner feel special without taking a lot of time. With just flour, eggs, a bit of dairy, and salt, you can make a soft dough that rolls and cuts easily. These noodles cook in minutes and absorb the flavor of your broth or sauce, making them ideal for chicken noodle soup, beef and noodles, or a simple butter-and-herb side dish.
Why You’ll Love This Recipe
- Few pantry ingredients: All-purpose flour, eggs, a splash of half-and-half (or milk), and salt.
- Quick comfort food: Fresh noodles cook in just a few minutes.
- Versatile: Use them in soups, stews, or as a side tossed with butter and herbs.
- No special tools: A rolling pin and a pizza cutter or knife are all you need.
- Adjustable texture: Roll thicker for hearty bowls or thinner for delicate noodle soups.
Recipe Shopping List
You likely have most of these items on hand. For exact amounts see the ingredient list in the recipe card below.
- Flour – All-purpose flour works well and rolls smoothly.
- Eggs – Provide rich flavor and structure.
- Half-and-half – Keeps the dough tender; whole milk is an easy substitute.
- Salt – A small amount seasons the dough so the noodles aren’t bland.
How To Make These Noodles
Below is a concise overview of the process. The full recipe card later includes exact quantities and times, but the basic steps are simple: mix, form, rest, roll, cut, and cook.
- Start the dough: Put the flour in a large bowl and make a well in the center. Crack the eggs into the well and begin whisking them.
- Add salt and dairy: Stir in the salt and the half-and-half (or milk) until the egg mixture is smooth and slightly loose.
- Form the dough: Gradually pull flour from the edges into the egg mixture until a soft dough forms. Knead briefly until it holds together.
- Rest: Shape the dough into a ball, lightly coat the surface with oil or wrap it, and chill in the refrigerator for about 10–15 minutes to relax the gluten.
- Roll out: Roll the dough into a sheet about 1/4 inch thick. Use a pizza cutter or sharp knife to slice into strips of your desired width.
- Cook: Drop the strips into simmering broth or boiling water, stirring as you add them so they don’t stick. Fresh noodles usually cook in 2–4 minutes; taste for tenderness.
Recipe FAQ
Homemade egg noodles have a freshness and texture that store-bought varieties rarely match. They’re quick to make and can be used immediately in soups or boiled, dried, or frozen for later use. Because they absorb the flavors of the broth or sauce they’re cooked in, homemade noodles especially shine in soups and stews. If you cook them in water, be sure the water is well salted to season the pasta itself.
Egg noodles are extremely versatile. Serve them in chicken noodle soup, beef and noodles, or tossed with butter and fresh herbs as a simple side. They pair well with roasted meats like ham or turkey, comfort dishes like meatloaf, or as an accompaniment to pan-seared or grilled proteins. For a holiday table, they make a comforting starch alongside gravy and mashed potatoes.
Uncooked noodles can be dried on a rack or counter for several hours, then stored in an airtight bag in the refrigerator for a few days or frozen for several months. Cooked noodles should be refrigerated in a sealed container and eaten within 2–3 days.
To reheat, briefly plunge the noodles into boiling water for about a minute until warmed through, or gently heat them in broth or sauce on the stove. Avoid prolonged high heat to prevent overcooking.
No — rinsing removes starch that helps sauces cling to the noodles. Keep the starch in place unless you specifically want to stop the cooking process for a cold pasta salad; even then, rinse only when necessary.
More Homemade Recipes
- How To Make Homemade BBQ Sauce
- High Protein Ranch Dressing
- Balsamic Vinaigrette Recipe
- Teriyaki Sauce Recipe
- Smoked Red Pepper Hummus
- Homemade Enchilada Sauce Recipe
Homemade Noodles
Homemade noodles made from scratch with just a handful of ingredients — quick, tender, and perfect for many dishes.
Ingredients
- 3 cups flour
- 3 eggs
- 3 tablespoons half-and-half (or milk)
- ½ teaspoon salt
Instructions
- Place the flour in a large bowl and make a well in the center. Add the eggs to the well.
- Whisk the eggs in the center, then add the salt and half-and-half. Mix until smooth; a little flour mixing in is fine.
- Slowly incorporate the flour into the egg mixture until a soft dough forms. Knead briefly until it comes together.
- Shape into a ball, coat lightly with oil or wrap tightly, and refrigerate for 10–15 minutes.
- Roll the dough to about ¼ inch thickness and cut into strips with a pizza cutter. Add the strips to boiling soup or water, stirring as you add them, and cook about 2–4 minutes until tender.
Notes
You can substitute milk for half-and-half if needed. For longer storage, dry the uncooked noodles completely before refrigerating or freezing.
Nutrition Information
Yield: 8 | Serving Size: 1
Amount per serving (estimate):
Calories: 204 | Total Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 176mg | Carbohydrates: 36g | Fiber: 1g | Sugar: 0g | Protein: 7g
Nutrition data provided here is only an estimate.