Egg Noodles
This homemade egg noodle recipe comes straight from my great-grandmother’s handwritten cookbook. Made with just eggs and flour, these noodles are simple, hearty, and packed with old-fashioned flavor. Perfect for soups, stroganoff, or your favorite pasta dishes, they’re easy to make and even easier to love!
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
Pro Tip: These noodles pair beautifully with homemade chicken noodle soup, beef stroganoff, or your favorite sauce!
For the best flavor and color, use farm-fresh eggs with deep orange yolks. They make a noticeable difference in the richness of your homemade egg noodles. Letting the dough ball rest for at least 30 minutes is key—it relaxes the gluten, making rolling easier and improving the final texture.
One of my favorite tips from my great-grandma’s recipe is to let the rolled-out dough sit for at least an hour before cutting. This pre-drying step makes the noodles easier to handle and helps prevent sticking. If you’re short on time, a dehydrator works beautifully, drying the noodles in about an hour.
Once fully dry, store them in an airtight container in the pantry for 1-2 months, or freeze them in a freezer bag for up to 6 months. When ready to cook, remember that fresh noodles take only 2-3 minutes in salted boiling water for the perfect, tender bite. If you like a heartier texture, roll the dough slightly thicker—homemade pasta is all about making it your own.
These noodles are perfect for homemade chicken noodle soup, beef stroganoff, or simply tossed with butter and fresh herbs. However you serve them, they bring a little piece of tradition and homemade comfort to the table.