Great-Grandma’s Homemade Egg Noodle Recipe | Easy
Make this egg noodle recipe just one time, and you’ll wonder why you ever bought noodles from the store—I know I did!
Flour dusted across the counter, a rolling pin in hand, and the slow, steady work of kneading dough—it’s the kind of simple task that makes a kitchen feel alive. This egg noodle recipe is more than just delicious pasta from scratch; it’s a reminder of the days when everything was homemade because that’s just how it was done.
Somewhere over the last few decades, we’ve been led to believe—whether by commercials or convenience—that store-bought is better and that we don’t have time to cook from scratch. But that couldn’t be further from the truth.
We’re reclaiming the kitchen, proving that with a little intention, we can make anything homemade. From caramel sauce to ranch dressing to egg noodles—and it’s always worth it.
This recipe is part of a special series where I’m working my way through my great-grandmother Susan’s handwritten recipe book, bringing her treasured dishes back to life one by one.
Passed down with care, her recipes hold the flavors of family gatherings, holiday dinners, and the warmth of a kitchen filled with good food and even better company. This journey through her recipe book is about sharing and honoring her legacy in the kitchen, and gifting her timeless recipes to the next generation.
Now let’s get to it!
The Best Time to Make This Egg Noodle Recipe
Spring is the perfect season to make a batch of egg noodles, especially if you have access to farm-fresh eggs. Hens that roam freely in the sunshine and snack on fresh greens lay eggs with deep orange, nutrient-rich yolks that create a richer, more flavorful dough. These yolks give homemade pasta a gorgeous golden hue and a silkier texture, making the final dish even more special.
Why Make Your Own Egg Noodles?
Homemade noodles have a richer flavor and a silky texture that you just can’t get from store-bought pasta. Plus, you get to control the texture of the dough, the desired thickness, and the ingredients. No preservatives, just real, fresh goodness!
Great-Grandma’s Homemade Egg Noodle Recipe
Ingredients
- 3 large eggs, at room temperature
- 1 ½ cups all-purpose flour (or more, as needed)
- A splash of water (if dough is too dry)
Special Equipment (Optional)
Sometimes, it feels like we need all the fancy tools—the noodle cutter, the drying rack, the pasta machine to get the perfect thickness. But the truth is, homemade noodles only need a rolling pin, a knife or pizza cutter, and a countertop. That’s it. Keep it simple, unless you want to go all out! (Trust me, as the queen of kitchen gadgets, I see the appeal of both ways.)
- Rolling pin (to roll out the dough)
- Pizza cutter or sharp knife (to cut noodles into long strips)
- Pasta drying rack or cooling racks (to dry the noodles)
- Stand mixer with a dough hook attachment (if you don’t want to mix by hand)
- Pasta roller or pasta machine (for extra smooth noodles)
How to Make Homemade Egg Noodles
Step 1: Mix the Dough
- In a large bowl, add the all-purpose flour and make a well in the center.
- Crack each whole egg into the well and gently mix the eggs with the dry ingredients using a wooden spoon—or my favorite, a dough scraper, for an easier, more controlled mix.
- Once the mixture starts coming together, use your hands to knead it into a dough ball. If the dough is too dry, add a little bit of water. If it’s too sticky, sprinkle in some additional flour.
Step 2: Roll Out the Dough
- Lightly flour your work surface and roll out the dough ball using a rolling pin.
- If using a pasta roller, start at the widest setting and gradually roll it thinner until you reach your desired thickness.
- My grandma’s recipe calls for letting the rolled dough rest on the counter for at least an hour before cutting. This pre-drying step makes the noodles easier to handle, and I found it worked beautifully!
Step 3: Cut the Noodles
- Use a pizza cutter or sharp knife to slice the rolled-out dough into wide egg noodles or thin strips, depending on your favorite way to enjoy them.
- Gather about six noodles at a time and gently twist them together into a loose knot, allowing them to dry in small, manageable bundles.
- Place the fresh noodles on a cooling rack or pasta drying rack and let them dry for a few hour hours.
- I always keep my dehydrator on the counter, so I popped the noodles in for an hour. It worked beautifully and sped up the drying process!
Step 4: Cook the Noodles
- Bring a large pot of water to a rolling boil. Add salted water for extra flavor.
- Drop in the uncooked noodles and cook for 2-3 minutes if you want soft noodles or 5-10 minutes for a firmer bite (al dente).
- Drain and toss with a little olive oil or your favorite pasta sauce.
Storing & Freezing Homemade Egg Noodles
Once fully dried, homemade egg noodles can be stored in an airtight container in your pantry for up to 1-2 months. Make sure they are completely dry before storing to prevent any moisture buildup, which can lead to mold. For longer storage, you can freeze them for up to 3-6 months in a freezer bag.
Freezing Instructions
Lay out the noodles on a cooling rack until fully dry. Then, transfer them to a freezer bag and freeze for up to 3 months. When ready to use, cook straight from frozen—just add 2-3 minutes to the boiling time.
Egg Noodles
Ingredients
- 3 large eggs at room temperature
- 1 ½ cups all-purpose flour or more, as needed
Instructions
- Mix the Dough: In a large bowl, add the all-purpose flour and make a well in the center.
- Crack the whole eggs into the well and gently mix using a wooden spoon or dough scraper until combined.
- Knead the mixture into a dough ball, adding a little flour if sticky or a splash of water if too dry.
On a lightly floured surface, roll the dough into a thin sheet using a rolling pin. - Let it rest on the counter for at least an hour before cutting for easier handling.
- Cut the Noodles
Use a sharp knife or pizza cutter to slice into ¼-inch wide strips.
Gather noodles into small twisted bundles for drying. - Dry & Store
Dry on the counter for a few hours or in a dehydrator for 1 hour.
Store in an airtight container in the pantry for 1-2 months or freeze for 3-6 months.
Cook & Enjoy
Bring a pot of salted water to a boil.
Drop in the fresh noodles and cook for 2-3 minutes, or until tender.
Notes
How to Use These Egg Noodles
These homemade egg noodles are a delicious addition to so many dishes. Here are some of my favorite ways to enjoy them:
- Tossed with butter, black pepper, and Parmesan for a simple but flavorful dish
- Served in homemade chicken noodle soup for the ultimate comfort meal
- Paired with beef stroganoff for a rich, hearty dinner
- Used in noodle soups like ramen or pho for a fun twist
- Mixed with your favorite sauce, like marinara or Alfredo
Pro Tips for the Best Homemade Egg Noodles
- Use high-quality eggs. The egg yolks make a big difference in flavor and color. Farm-fresh or organic eggs will give you the best results.
- Don’t rush the drying process. If drying for storage, make sure the noodles are fully dried to avoid mold. Use a pasta drying rack or spread them on a lightly floured surface for even airflow.
- Salt the boiling water. Just like with regular pasta, adding salted water enhances the flavor of the noodles.
Common issue: Why Did My Noodles Break While Cooking?
If your noodles broke into tiny pieces while cooking, a few things could be the culprit—but don’t worry, there’s an easy fix!
Not Enough Kneading – Kneading develops gluten, which gives the noodles strength. If the dough isn’t kneaded enough, the noodles can become fragile. Make sure to knead for at least 8-10 minutes until the dough is smooth and elastic.
Over-Drying – If noodles dry too long, especially in a dry climate, they can become brittle. Try shortening the drying time or cooking them when they still have a little flexibility.
Rolled Too Thin – Extra-thin noodles may break more easily. Try rolling them slightly thicker next time for a sturdier bite.
Boiling Too Aggressively – A rapid, rolling boil can be too rough on homemade noodles. Instead, cook them in gently simmering, salted water for a more delicate texture.
If your noodles seem too dry before cooking, lightly mist them with water before dropping them into the pot. A few small adjustments can make all the difference for perfectly tender, homemade noodles!
I’m honored to bring my great-grandmother’s recipes back to life
Making this batch of fresh egg noodles wasn’t just about the food—it was about stepping into my great-grandmother’s kitchen and honoring her legacy. I can’t help but imagine how many times she made these, rolling out the dough with a rolling pin, cutting it with a sharp knife, and serving it to her family with love.
Cooking through her handwritten recipes is my way of keeping her memory alive, one meal at a time. And this egg noodle recipe is just the beginning!
I hope you’ll try making your own noodles at home—whether it’s your first time or your hundredth. If you do, let me know in the comments or tag me over on Instagram.
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