Have you ever wanted to try Homemade Egg Noodles but thought that you needed fancy tools and equipment? Guess what, these egg noodles are not only easy but that taste absolutely amazing! Be sure to try them with the perfect Chicken Noodle Soup!

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How to Make Homemade Egg Noodles

You probably have all the ingredients for this recipe in your pantry right now!

The quality of the ingredients and how you prepare them does make a difference though! For the flour, I always make sure that it is sifted. At least twice. It sounds silly, but sifted flour is easier to work with.

Be sure to use room-temperature eggs when making egg noodles. Set an extra egg out just in case you end up adding more yolk to your dough.

I prefer kosher salt to table salt, but in a pinch, you can use table salt.

For the milk, I like to use whole milk that I have had sitting on the counter for about 30 minutes.

How thin should the dough be?

Experienced chefs will say that the dough should be thin enough to read through. If you roll out the dough and then lift it up and can see the outline of your fingers then your dough is probably thin enough. The recipe states 1/8 thick, but as I don’t like to pick up my kids’ dirty school ruler while I am working with this beautiful dough, I just test it a few times along the way to make sure it’s as thin as it should be. When the dough hits the water it will double in size, so be sure to take the time to roll it as thin as you can.

What if the egg noodle dough is dry?

If you find that your dough isn’t coming together and looks like a pile of crumbs it’s a pretty easy fix. Just grab an egg yolk and incorporate it into the dough.

What if the egg noodle dough is wet?

If the dough is too sticky and you aren’t able to work with it, try adding a bit more flour. Sift the flour first and then sprinkle it over the dough ball, adding more as needed to create a dough that is easily kneaded and doesn’t stick to your hands or work surface.

Egg Noodles with a Food Processor or Stand Mixer

I sometimes use this method when I am doubling or tripling a batch of egg noodles. To prepare your dough in a food processor, add the flour and salt to the processor bowl. In a small bowl whisk together the egg and milk. Place the lid on top and then drizzle the wet ingredients into the flour with the food processor on low. It comes together so quickly you can even pulse the processor instead of having it on low. Remove the egg noodle dough and you are now able to roll out your dough.

To make this recipe in a stand mixer fitted with a dough hook, add the egg and milk to the bowl and mix until combined. With the mixer on low, add in the flour and salt. Let the ingredients come together and then watch until the dough starts to pull away from the sides of the bowl.

How to Freeze Noodles

To freeze fresh egg noodles, flour the noodles well and then lay them flat on a cookie sheet. Place the noodles into the freezer for about an hour. Remove from the freezer and place into an airtight container or bag, and be sure to label it.  When you are ready to use them, remove the desired amount and add to boiling water or soup and cook for about 8-10 minutes. (Fresh noodles only need 2-3 minutes.)

Egg Noodles in Chicken Noodle Soup

How to Use Fresh Homemade Egg Noodles

My favorite way to eat fresh egg noodles is in a butter sauce with parmesan. Boil water and cook noodles for about 2-3 minutes. Transfer noodles to a warm skillet with about a tablespoon (or 2, just depends on your tastes!) of butter and toss to coat. Sprinkle with salt and pepper (fresh ground is best) and then some crumbled parmesan. Toss again and then serve.

In the winter we love these noodles in Chicken Noodle Soup. They add something so amazing and I know this will be one of those recipes the kids will ask for 20 years from now because it’s so good and we always have a great time around the table when we make it.

Other Variations for Homemade Egg Noodles

While our family has come to love this easy recipe, I know that other folks use different methods and ingredients to create their own perfect egg noodle. For instance, some folks do not use milk. Some use only egg yolks. Some use eggs+egg yolks, so add in oil instead of milk. Some add baking powder. Some just do eggs and flour and maybe a splash of water. Some chill their dough. Some let it rest for 30 minutes, some let it rest and dry before using. Heck, even I share another recipe on my other blog for Homemade Egg Noodles!

All of these methods are great and can yield similar results. When I come across a recipe that is different than what I am used to I will try it out. Understanding different variations and finding what works best for YOU in your space is always a winning strategy.

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4.75 from 8 votes

Egg Noodles

Prep Time 30 mins
Cook Time 4 mins
Total Time 34 mins
Have you ever wanted to try Homemade Egg Noodles but thought that you needed fancy tools and equipment? Guess what, these egg noodles are not only easy but that taste absolutely amazing


  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 2 tablespoons whole milk
  • 1 cup all-purpose flour, sifted


  • Combine egg, salt, milk. Add flour. Stir until the dough mostly comes together.
  • Lightly flour a clean work surface. Drop dough onto surface and form into a ball. Knead the dough for 5-10 minutes, or until the ingredients are fully incorporated and pliable.
  • Roll out dough 1/8 thick. If your dough starts to stick gently lift up and add a bit more flour underneath. 
  • Using a pizza cutter, cut the dough in half widthwise and then into strips lengthwise. Make the strips about 1/4 inch thick. After cutting all the strips, make little piles of noodles and let them sit for a few minutes.
  • Drop noodles into boiling water and cook for about 3 minutes.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have used this recipe for 45 years to make noodles. I use them in chicken noodle or turkey noodle soup. My grandchildren say the best part of Thanksgiving is the soup afterwards. They don’t care about anything else. To cut the noodles, I have started using an herb mincer with four rolling blades each a quarter inch apart. Works amazingly well–like a four-bladed pizza cutter.

  2. I have made homemade noodles for years. I do not use milk, i just mix up eggs and flour, no salt that can be added when you cook them. I always let my dry good before cooking or freezing.

    1. That certainly is another variation of the recipe! If you omit the milk you may need up to 3 more egg yolks to compensate.

  3. I agree with Connie. I have made homemade egg noodles for years and never use milk or water. Also I was told years ago that American flour is different from European flour so use 3/4 cup AP to one large egg. Also you can add about 1 tsp olive oil.This makes them very tender. I have an Atlas pasta maker that I have used for 45 years and it is still going strong! Always makes perfect pasta.

  4. Thank you so much for this recipe. My mother made homemade noodles and I think this is how she made them.

  5. MY Mother also made her own noodles but she only used the egg yolks & just a wee bit of water if needed so basically do the same but i’m very blessed to have an attachment for my kitchen aid for rolling out & cutting the dough works wonderful.will try your recipe next.

  6. I make homemade noodles just like my mom and grandmother. No milk, roll out thin, allow to dry a bit then roll up like a jelly roll and slice thin. I cut the slices in half if using for soup so they fit on the spoon better.

  7. I love your site I am always adding your recipes to my Recipe Keeper Pro. I have been wanting to try to make noodles but never found a recipe like this. Sounds so easy can’t wait to make it.

  8. I’m with the others who don’t put milk in their egg noodles. My Nanny who taught me to make both noodles and dumplins would use the broth of whatever she was cooking if necessary for additional moisture. She always said milk would make noodles tough.

  9. These were delish! Easy and yummy.
    Do you think they would possible to get great results with almond flour or other low/no carb flour?

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