This homemade egg noodle recipe is super easy and what I use to make classic homemade chicken noodle soup. In fact, these noodles are made with just 2 ingredients (four, if you count salt and water).
So, if you've ever wondered how to make your own homemade noodles, this is THE foolproof recipe to start with.
This easy egg noodle recipe is perfect for your favorite chicken soup or turkey noodle soup recipe! Growing up in Arkansas, my dad used to make homemade egg noodles for his chicken soup, draping them over the backs of kitchen chairs to dry, and they were always the best part of the meal.
Now, living in Northern Italy where I've learned traditional pasta-making techniques, I use those same principles to make egg noodles that taste just as comforting as Dad's, but with a little Italian finesse.
That said, while you can technically use these noodles for homemade Italian pasta dishes (see photo below), they taste different from authentic Italian egg pasta and aren't recommended for traditional Italian pasta recipes.
In fact, Luca asked me, "What kind of pasta are these?" after his first bite (he didn't love them used in traditional pasta, but adored them in chicken noodle soup)! Save these for soup and other American comfort classics (trust me on this one😊).
If you love this recipe, you might also enjoy Chicken Noodle Soup with a Ramen Twist or Classic Italian Egg Pasta.
Jump to:
- What Are Egg Noodles?
- Egg Noodles vs Regular (Italian) Pasta
- Why You'll Love This Easy Egg Noodle Recipe
- Ingredients for Homemade Egg Noodles
- 3 Stages of Egg Noodle Dough (Mix, Knead, Rest)
- How to Make Egg Noodles (Step-by-Step)
- How to Hand-Cut Homemade Egg Noodles If You Don't Have a Pasta Machine
- How to Cook Egg Noodles
- Equipment & Tools
- Substitutions
- Easy Egg Noodle Recipe Variations
- How to Store Homemade Egg Noodles
- What to Serve with Egg Noodles
- Troubleshooting Common Problems
- Expert Tips for Perfect Egg Noodles
- FAQ
- More Easy Noodle Recipes to Make
- Want More Homemade Pasta & Ramen Recipes?
- 📖 Recipe
- Food Safety
What Are Egg Noodles?
Egg noodles are fresh pasta made with eggs, flour, salt, and water. What makes them different from regular pasta? A few things!
But the most obvious (as compared to typical boxed pasta) is the eggs that give these noodles a richer flavor, softer texture, and that beautiful golden color. This extra richness makes them perfect for soups, casseroles, and classic comfort dishes like chicken and noodles or beef stroganoff.
Unlike dried boxed pasta, homemade egg noodles cook in just about 3 minutes and have a tender, toothsome quality that you won't get from store-bought. They're also incredibly forgiving to make-even first-timers can nail them.
Egg Noodles vs Regular (Italian) Pasta
The main differences come down to flour type, eggs, and salt:
American-style egg noodles↑ are typically made with all-purpose flour (a hard wheat flour), eggs, and salt. They have a rich flavor and tender texture thanks to the eggs, which give them that characteristic golden color. They cook quickly and have a soft, silky bite.
Italian egg pasta↑ (like spaghetti alla chitarra pictured above, tagliatelle, pappardelle, fettuccine) is made with eggs and either 00 flour or hard wheat semolina flour, but traditionally never salt.
The 00 flour is a very finely milled soft wheat flour that creates an incredibly silky, tender texture that's noticeably more delicate and has a better "bite" than egg noodles made with all-purpose flour.
When semolina flour is used instead, it gives the pasta a slightly rougher surface that allows sauces to cling beautifully.
Traditional Italian dried pasta (like spaghetti or penne) is typically made with just semolina flour (from hard durum wheat) and water (no eggs at all). It has a firmer, chewier "al dente" texture.
The bottom line: All three are delicious, but they're designed for different dishes, have a different mouthfeel, and cook quite differently, so they're not always interchangeable (at least in my opinion🤗).
Why You'll Love This Easy Egg Noodle Recipe
- They're so easy to make
- Just 2 main ingredients (plus salt and water)
- Ready in under 30 minutes from start to finish
- No special equipment required-though a pasta machine makes it even easier
- They make the best chicken noodle soup ever
- Perfect for more than just soup noodles: including beef dishes, and casseroles (like tuna casserole)
- You can make these as rustic or refined-looking as you want
- Way more delicious than anything from a box
- Kids love helping roll and cut the dough
- Can be meal prepped and made ahead (freezes beautifully)
Ingredients for Homemade Egg Noodles
The beauty of this egg noodle recipe is its simplicity. Here's what you need:
- All-purpose flour - The base of your noodles. Use unbleached for best results.
- Eggs - Use large eggs at room temperature, which makes the dough easier to roll out. The eggs give these noodles their rich color and tender texture.
- Salt - I've used Kosher salt, but any salt will do (adjust the amount and use less salt if using sea salt or table salt).
- Water - Just enough to bring the dough together.
See recipe card for exact quantities.
3 Stages of Egg Noodle Dough (Mix, Knead, Rest)
First things first, there are three main stages to making any homemade pasta, including these easy egg noodles for soup:
Stage 1: Mix - Combine the flour and eggs until you have a shaggy, crumbly mixture that holds together when squeezed but doesn't stick to your fingers.
Stage 2: Knead - Work the dough with your hands until it transforms from rough and pale to smooth and slightly golden. This develops the gluten that gives your noodles structure.
Stage 3: Rest - Let the dough relax for at least 10 minutes. You'll notice it becomes a little smoother and more golden. This rest makes rolling easier.
Hint
If your dough feels too sticky while rolling, dust with a bit more flour. If it's too dry and cracking at the edges, lightly dampen your hands and knead briefly to work in a little moisture.
How to Make Egg Noodles (Step-by-Step)
Making pasta at home is a fun project when you have a little extra free time, and nothing will taste better in your chicken soup. If using a pasta machine, I suggest rolling the pasta from setting 0 (or 1, depending on your machine) to #6 or #7 as the final setting, so the noodles don't end up being too thin.
If you don't have a pasta machine, it's still easier than ever to make these noodles (check the recipe notes section).
Step 1. Make the dough. Add the flour to a countertop or large bread bowl and make a "well" in the middle. Add 1 teaspoon of salt to the eggs and whisk to combine.
Add the egg mixture to the center of the flour well and start bringing in flour from the sides to the center until you've incorporated all of the flour and eggs into a crumbly (pale yellow) mixture.
Add water one tablespoon at a time until the dough holds its shape. It shouldn't be too dry or wet and tacky. (See photos).
Step 2. Knead the dough. Form the dough into a ball and remove it to a lightly floured surface and knead it by turning it clockwise a quarter turn and repeating until the dough becomes soft and pliable, or about 10 minutes. It should be much smoother, more yellow-looking, and somewhat elastic at this point.
Step 3. Rest the dough. Cover the dough with sustainable plastic wrap, or simply cover it with a small bowl turned upside down, and allow the dough to rest for 10 minutes.
Step 4. Roll out the dough. When the dough has rested long enough, you should be able to poke it with your finger, and the hole will remain. Shape the dough into a rectangle and cut 4 equal pieces.
Working with one piece at a time (keep the others covered), press the dough into a flat disc thin enough to fit through the pasta machine's widest setting (0 or 1). Lightly dust with flour and feed it through the rollers.
Fold the dough like a letter, bringing both ends toward the middle to overlap, creating a more even rectangle. Feed it back through the widest setting and repeat until the sheet is long and rectangular. Cut the sheet in half and dust each piece with flour.
Now begin progressive thinning. Pass the sheet through setting 1 once, then setting 2 once, then setting 3 once. Continue this pattern, adjusting to the next number and passing through once, until you reach your desired thickness. Setting 6 is typically recommended for fettuccine and noodle soups, but the final thickness is up to you.
Step 5. Cut the desired pasta shapes. Attach the pasta shape cutter attachment and run the sheets of pasta through it, sprinkle liberally with semolina (or other flour) and shape them into a bird's nest, or hang them on a pasta drying rack.
Alternatively, you may roll up the rectangular sheets of pasta and cut them into the desired thickness for ramen-like, fettuccine, or pappardelle, etc.
If using immediately, allow the noodles to dry for at least an hour or two before boiling them. Cook the noodles to the desired doneness, and Enjoy!
Find detailed instructions in the recipe card.
How to Hand-Cut Homemade Egg Noodles If You Don't Have a Pasta Machine
If you don't have a pasta machine, it's still very easy to make homemade noodles! And you still get to choose how thin, how wide, how long, or how short to cut the noodles.
Working with one dough piece at a time, roll out the dough using a rolling pin until you have a very thin sheet. Next, roll the sheet into a "log", and finally, cut the noodles to the desired width. (see the above photos).
You can also simply cut the rolled out egg noodle dough using a sharp knife or pizza cutter!
How to Cook Egg Noodles
Cooking homemade egg noodles is different from cooking dried store-bought pasta. They cook much faster, so keep a close watch:
- Bring a large pot of water (or chicken stock) to a rolling boil. Use plenty of water-at least 4 quarts for a pound of noodles.
- Salt the water generously. Don't oversalt (these noodles absorb salt quickly).
- Add noodles gently. Drop them in a handful at a time to prevent sticking.
- Stir immediately. Give them a gentle stir to keep them separated.
- Cook briefly. Fresh noodles cook in 1 ½ to 3 minutes, dried noodles in just a bit longer (4 to 5 minutes).
- Test for doneness. They should be tender but still have a slight chew (al dente).
- Drain and use immediately. These noodles continue to absorb liquid, so don't let them sit in the water.
Cooking Time Guide
How al dente or how soft you want your noodles is a very personal thing. I grew up without an al dente noodle in sight. That's how most of the South rolls! But as I grew up and learned more about (and ate more) pasta, I grew to prefer the toothsome, tender bite. Eating overly cooked pasta now completely ruins a dish for me.
However you enjoy your noodles, just be sure to start taste-testing early because fresh egg noodles cook really fast!
Here are the recommended cooking times for cooking homemade egg noodles perfectly al dente:
- Fresh thin noodles (like angel hair): 1 ½ to 2 minutes
- Fresh medium noodles (fettuccine width): 2 to 3 minutes
- Fresh wide noodles (pappardelle width): 2 to 3 minutes
- Completely dried thin noodles: 3 to 4 minutes
- Completely dried wide noodles: 3 to 4 minutes
Important Note: Fresh egg noodles are incredibly easy to overcook. Start checking at the minimum time and taste-test frequently. They should be tender but still have a slight bite to them.
Equipment & Tools
You don't need fancy equipment to make homemade egg noodles, but here's what makes the job easier:
- Large mixing bowl or bread bowl - For mixing the dough by hand (Alternatively, you can mix the dough in a food processor fitted with a dough blade until it comes together, or in a stand mixer fitted with the dough hook.
- Rolling pin or pasta machine - Any standard rolling pin works, or use a wine bottle in a pinch. For larger batches I use my Atlas Marcato pasta machine.
- Sharp knife or pizza cutter - For cutting the noodles to your desired width
- Pasta drying rack (or the backs of cleaned chairs, or cooling racks) - if drying the noodles
Do I Need a Pasta Machine?
Absolutely not! While a pasta machine (manual: Atlas Marcato or Imperia, or KitchenAid pasta roller attachment) makes rolling easier, faster, and more consistent, you can achieve beautiful results with just a rolling pin.
For the Rolling Pin Method:
Roll up the rolled out dough into a tube and slice as thin or as wide as you like. Or simply roll out the dough and use a knife or pizza cutter to cut your desired noodle shapes and sizes.
Substitutions
- All-purpose flour: Substitute with 00 flour for silkier Italian-style pasta. You can also use half whole wheat flour for a heartier, nuttier flavor.
- Whole eggs: Replace with all egg yolks (use 4-5 yolks per 2 cups flour) for extra-rich Amish-style noodles. This creates incredibly tender noodles with a deeper yellow color.
- Water: Replace with chicken broth or stock for even more flavor, especially if using these for soup.
Easy Egg Noodle Recipe Variations
- Herb egg noodles: Add up to 1 tablespoon finely chopped fresh herbs (parsley, basil, or thyme) to the flour before mixing. Perfect for serving with butter or light cream sauces.
- Spinach egg noodles: Get the recipe here
- Whole wheat egg noodles: Replace half the all-purpose flour with whole wheat flour or whole wheat white for a heartier, more nutritious option.
- Extra-rich egg noodles: Replace the whole egg with 2 extra egg yolks (for a total of 5 egg yolks) for a richer egg noodle. You may also need to add up to 1 extra tablespoon of water.
How to Store Homemade Egg Noodles
When making homemade egg noodles, you have 3 options for what to do with them once you've rolled and cut them.
But before you do anything, remember that homemade egg noodles should always be dusted with plenty of all-purpose or semolina flour to keep them from sticking together. Then they should be allowed to dry for an hour or two before cooking or storing them in the refrigerator or freezer.
Freeze Homemade Egg Noodles (My Preferred Method)
Freezing is my preferred method for storing fresh egg pasta, and it's the safest option too. Fresh, uncooked noodles freeze beautifully. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid (about 1 hour). Then transfer to a freezer bag, removing as much air as possible. Store in the freezer for 3 to 6 months (even longer if stored well).
To cook frozen noodles, drop them directly into boiling water without thawing. Do not thaw the noodles before cooking. Add about 1 minute to the cooking time.
Refrigerate Fresh Egg Noodles
Store in an airtight container in the refrigerator for 2 to 3 days. Dust them lightly with flour and keep them loosely coiled on a sheet pan, then transfer to a container once they've dried for about 30 minutes. Cook as directed.
Not my recommended method for storage because you can have issues with condensation, noodles taking on odors from the fridge, and consistency problems.
Air Dry Egg Noodles Completely
*This is no longer recommended from a food safety standpoint because both raw eggs and flour can be contaminated with Salmonella. Hang noodles to dry for 2 hours (or in a single layer on a cooling rack or oven rack). Once fully dried (they should snap cleanly when bent), store in an airtight container at room temperature for up to 1 month. Keep them away from moisture and direct sunlight.
Especially if you're working in a humid environment that isn't perfectly dry. Once fully dried (they should snap cleanly when bent), store them away from moisture and direct sunlight.
Dry Egg Noodles Using a Food Dehydrator
If you're adamant about drying your noodles, dry for 2-4 hours at 135°F in a food dehydrator. Once dried (they should snap easily), store in the freezer (not the pantry) for 3-6 months. Honestly, I never dry egg noodles anymore because freezing them in portioned nests is so much easier anyway!
Cooked Egg Noodles
Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss with a tiny bit of olive oil to prevent sticking. Reheat gently in soup or toss with a splash of water in a pan over low heat.
What to Serve with Egg Noodles
These versatile egg noodles work in so many dishes! Here are my favorite ways to use them:
- Classic chicken noodle soup - This is what my dad always made, and it's still the best way to use these noodles in my opinion😊
- Swedish Meatballs - Skip the rice and use these noodles, it's just as satisfying
- Beef stroganoff - The tender noodles are perfect with creamy beef sauce
- Buttered egg noodles - Simple but delicious: just toss with butter, salt, pepper, and fresh parsley (we ate a lot of this growing up!)
- Sage & Parmesan egg noodles - SO delicious: add a few tablespoons of butter to a skillet, add fresh sage leaves, and sauté for a few minutes just until fragrant and the sage is crispy; salt to taste. Turn off the heat, add the noodles, toss with a generous handful of grated Parmigiano-Reggiano (or Parmesan or Grana Padano), and stir
- Chicken and noodles (aka Amish chicken and noodles) - A creamy Midwestern comfort food classic served over mashed potatoes
- Turkey noodle soup - Perfect for using Thanksgiving leftovers
- Tuna noodle casserole - An old-school favorite
- With gravy - Serve them as a side dish with pot roast or meatloaf and gravy
- Hungarian goulash - The traditional pairing for this hearty stew
Troubleshooting Common Problems
Why Is My Dough Too Sticky?
This is the most common issue! Eggs vary in size, and humidity affects flour absorption. If your dough is sticky, don't panic, just add flour a tablespoon at a time, kneading it in thoroughly until the dough is smooth and only slightly tacky. You should be able to handle it without it sticking to your fingers.
Why Is My Dough Too Dry and Crumbly?
If your dough won't come together or cracks when you try to knead it, you need more moisture. Add water one teaspoon at a time, kneading thoroughly between additions. The dough should feel like Play-Doh-smooth and pliable, not dry or crumbly.
Why Did My Noodles Turn Out Mushy?
You overcooked them. Fresh egg noodles cook incredibly fast, so start checking them at 1 ½ minutes and taste-test every 30 seconds after that. They shouldn't need more than 3 minutes of total cooking. They should be tender but still have a slight bite.
Why Are My Noodles Sticking Together?
If homemade noodles stick together while drying, you likely didn't dust them with enough flour when portioning them into nests. Or if using a pasta drying rack (or the back of a chair) to dry them, you may not have given them enough space without overlapping.
If homemade dried noodles are stuck together, the culprit is likely that you didn't let them dry long enough before storing. Make sure they're completely dry (they should snap when bent) before storing.
If noodles stick together while cooking, you didn't use enough water to boil them in, or you forgot to stir them right after adding them to the pot.
Expert Tips for Perfect Egg Noodles
- Room temperature eggs mix more easily into the flour and create a smoother dough.
- Don't skip the rest period. Those 10 minutes make rolling infinitely easier especially if you're using a rolling pin.
- Test the thickness. Noodles puff up slightly when cooking, so roll out the dough to a couple of different thicknesses and boil them for 2-3 minutes. Roll thicker for country style egg noodles and thinner for more classic chicken noodle noodles.
- Keep unrolled dough covered. It dries out quickly so keep the pieces you're not working with wrapped in plastic wrap or under a bowl.
- Don't oversalt the cooking water. Unlike dried egg pasta, fresh egg noodles absorb salt very quickly. Plus, these noodles already contain salt in the dough. Salt according to your taste.
- Use immediately or dry completely. Don't let fresh noodles sit around partially dried-they'll get gummy. Either cook them right away, freeze them, or dry them completely for longterm storage.
- For soup noodles, add them at the end. Drop them into simmering soup during the last 3 minutes of cooking so they don't get mushy.
FAQ
Fresh noodles keep for 2 days in the refrigerator, completely dried noodles last up to 1 month or longer at room temperature in an airtight container, and frozen noodles keep for 3 months.
Absolutely! Just use a rolling pin to roll the dough to your desired thickness, then cut with a sharp knife or pizza cutter. It takes a bit more elbow grease, but the results are just as delicious.
The main differences come down to flour type, eggs, and salt. Regular American-style egg noodles use all-purpose flour (most often a hard wheat flour), eggs, and salt. Whereas Italian egg pasta uses either 00 flour (a very finely milled soft wheat flour) OR semolina flour (hard wheat flour), plus eggs, and no salt. In each type, the eggs give them a richer flavor, softer texture, and golden color. But traditional Italian egg pasta is silkier and more tender than regular egg noodles made using all-purpose flour. Lastly, regular Italian semolina pasta (like spaghetti and penne, etc.) is typically made with just hard wheat durum semolina flour and water. Egg noodles also cook faster and have a more silky, more tender bite.
Yes! I've done it plenty of times. Replace up to half or all of the all-purpose flour with whole wheat flour. Using 100% whole wheat makes them not quite as light and tender, but they're still really good especially if you roll them to #6 on an Atlas Marcato pasta machine. If you're not used to whole wheat flour, I recommend a 50/50 mix for the best texture and flavor.
Fresh egg noodles cook in 3-5 minutes, depending on how thick or thin you've rolled them. They're done when they're tender but still have a slight bite (al dente). For thinner noodles, start taste-testing at 1 ½ minutes, and for thicker noodles, start testing around 3 minutes-they cook fast! Dried homemade noodles take a little longer.
Either the dough wasn't kneaded enough (I like to knead for a full 8-10 minutes), or it didn't rest long enough (give it at least 10 minutes and up to 30). Tough noodles can also result from rolling the dough too thick, aim for 1/16 inch thin or to your desired noodle thickness.
Yes! Make them up to 2 days ahead and store fresh in the refrigerator (I actually prefer to freeze them for the best outcome), or dry them completely and freeze them or store them at room temperature for up to a month. You can also freeze them for up to 3 months (the safest and my preferred method), just cook from frozen, adding 1 minute to the cooking time.
The safest method to dry homemade egg noodles to prevent salmonella contamination is to use a Food Dehydrator and dry for 2-4 hours at 135°F. Once dried (they should snap easily), store in freezer (not the pantry) for 3-6 months. Honestly, I never dry egg noodles anymore because freezing them is so much easier anyway!
An alternative method is to spread them in a single layer on clean tea towels, or on a cooling rack, or hang them over a pasta drying rack (or the backs of chairs like my dad did!). Let them air dry for about 2 hours until they're brittle and snap cleanly when bent. Don't rush this-partially dried noodles will get gummy.
Important Food Safety Note:
Iowa State University Extension notes that older methods (like grandma hanging noodles to dry for days and then storing them in the pantry) are no longer recommended by food safety specialists.
The USDA now advises that:
-Drying does NOT kill bacteria
-The "kill step" for raw flour and eggs is cooking thoroughly, but may not work if you leave your noodles out longer than 2 hours to dry in the first place
-Even dried homemade egg noodles containing raw eggs should be stored in the freezer, not the pantry.
More Easy Noodle Recipes to Make
If you love noodles as much as we do, here are a few of our favorites we think you might also enjoy.
Want More Homemade Pasta & Ramen Recipes?
If you enjoy making these American homemade egg noodles, you're likely to be just as good at making these traditional Italian and Japanese noodles from scratch!
- Fresh Spinach Pasta Dough (Using 00 Flour + Video)
- Pumpkin Pasta Recipe (Easy Homemade Pasta Dough)
- Spaghetti alla Chitarra (Guitar Pasta From Abruzzo, Italy)
- Egg Pasta Recipe (Homemade Italian 00 Flour Fresh Egg Pasta)
- Homemade Italian Egg Pasta (Using Italian 00 Flour & Semolina Rimacinata Flour)
- Authentic Italian Tortellini (Tortellini in Brodo)
- Spinach Pasta Dough (Using Semolina Flour)
- Easy Homemade Wonton Wrappers (Using Bread Flour)
- How To Make Ramen Noodles From Scratch (The Easy Way)
- Thin & Chewy Homemade Wonton Wrappers (Using All-Purpose Flour)
Let's get started!
Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!
Print📖 Recipe
Classic Homemade Egg Noodles (For Chicken Soup)
- Total Time: 28 minutes
- Yield: 1 pound of pasta
Description
This homemade egg noodle recipe is super easy and what I use to make classic homemade chicken noodle soup. In fact, these noodles are made with just 2 ingredients (four, if you count salt and water). So, if you've ever wondered how to make egg noodles from scratch, this is a great, fool-proof recipe to start with.
Ingredients
- 2 cups all-purpose (250g) (substitute 00 Italian flour)
- 1 large egg plus 3 large egg yolks
- ¼ cup to ½ cup water (60g-120g)
- 1 teaspoon kosher salt (4g)
Get Recipe Ingredients
Instructions
- Make the dough. Add the flour to a countertop or large bread bowl and make a "well" in the middle. Add 1 teaspoon of salt to the eggs and whisk to combine. Add the egg mixture to the center of the flour well and start bringing in flour from the sides to the center until you've incorporated all of the flour and eggs into a crumbly (pale yellow) mixture. Add water a tablespoon or two at a time until the dough holds its shape. It shouldn't be too dry or wet and tacky. (See photos).
- Knead the dough. Form the dough into a ball and remove it to a lightly floured surface and knead it by turning it clockwise a quarter turn and repeating until the dough becomes soft and pliable, or about 10 minutes. It should be much smoother, more yellow-looking, and somewhat elastic at this point.
- Rest the dough. Cover the dough with sustainable plastic wrap, or simply cover it with a small bowl turned upside down and allow the dough to rest for 10 minutes.
-
Roll out the dough. Working with one piece at a time (keep the others covered), press the dough into a flat disc thin enough to fit through the pasta machine's widest setting (0 or 1). Lightly dust with flour and feed it through the rollers. Fold the dough like a letter, bringing both ends toward the middle to overlap, creating a more even rectangle. Feed it back through the widest setting and repeat until the sheet is long and rectangular. Cut the sheet in half and dust each piece with flour.
Now begin progressive thinning. Pass the sheet through setting 1 once, then setting 2 once, then setting 3 once. Continue this pattern-adjusting to the next number and passing through once-until you reach your desired thickness. Setting 6 is typically recommended for fettuccine and noodle soups, but the final thickness is up to you.
- Cut the desired pasta shapes. Attach the pasta shape cutter attachment and run the sheets of pasta through it, sprinkle liberally with semolina (or other flour) and shape them into a bird's nest, or hang them on a pasta drying rack. Alternatively, you may roll up the rectangular sheets of pasta and cut them into the desired thickness for ramen-like, fettuccine, or pappardelle, etc. If using immediately, allow the noodles to dry for at least an hour or two before boiling them. Cook the noodles for 1 ½ to 3 minutes, or until they reach the desired doneness, and Enjoy!
Notes
- I find that homemade noodles need more water to boil in than boxed pasta which needs very little water to cook in.
- Homemade noodles usually take just a few minutes to cook to "al dente" doneness, so be sure to check them after about 1 ½ minutes to see how much longer they'll need until your desired doneness. They're easy to overcook, so keep that in mind.
- Don't salt the water to "taste like the sea" because if you do, you're all but guaranteed overly salty pasta.
- I used the following cooking times for the egg noodles in this post (which I allowed to dry completely before cooking).
- Thinner ramen-style noodles took just 3 minutes to cook.
- Wider fettuccini-style noodles took just 4 ½ minutes to cook.
- If you don't have a pasta machine, working with one dough piece at a time, roll out the dough using a rolling pin until you have a very thin sheet. Next, roll the sheet into a "log", and finally, cut the noodles to the desired width.
- If using a pasta machine, I suggest rolling the pasta starting from 0 (or #1 depending on your pasta machine brand) and going to #6 (or #7) as the final setting, so the noodles don't end up being too thick or too thin.
- If you want to make homemade alkaline ramen noodles for this soup instead, click over here to get that recipe.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Pasta
- Method: Mix & Knead
- Cuisine: American
Nutrition
- Serving Size: 4 ounce serving
- Calories: 287
- Sugar: 1g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg
This easy egg noodle recipe is perfect for your favorite chicken soup or turkey noodle soup recipe! And while you can technically use these noodles to make a homemade Italian dish (as photographed above), they do taste different and aren't recommended. Instead, try my authentic Italian egg pasta recipe for traditional Italian dishes like carbonara or cacio e pepe.
Food Safety
- Always wash your hands thoroughly before and after handling raw eggs
- Use eggs that have been refrigerated and are within their expiration date
- If making noodles to store at room temperature, ensure they are completely dried before storing to prevent bacterial growth
- Store fresh noodles in the refrigerator and use within 2 days
- When reheating cooked noodles, ensure they reach an internal temperature of 165°F (74°C)
Russell says
Used these in beef stroganoff and they were perfect! Wide, tender, and they hold sauce beautifully. Thanks for the easy to follow instructions.