This easy Egg Noodles recipe is so delicious, you’ll make them over and over again!
With ingredients you likely have on hand, the texture is tender and almost dumpling-like.
They’re the perfect side dish or a great addition to soups or stew.
What are Egg Noodles?
This homemade egg noodles recipe differs from pasta as it has more eggs. Most store-bought dried pasta doesn’t contain eggs, and while traditional homemade pasta has eggs, this recipes uses a higher ratio.
These homemade egg noodles combine flour with a larger quantity of eggs. Once mixed, the dough is rolled thin, cut, and boiled.
These noodles make a great side dish, are favorite soup or casserole addition, and are delicious topped with Hungarian goulash.
How to Make Egg Noodles
Homemade egg noodles are very easy to make. They are made with flour, eggs, milk, and a touch of butter. The butter adds great flavor and makes the dough velvety smooth.
- Combine flour with salt, then add milk, eggs, and butter per the full recipe below.
- Once sticky, transfer the dough to a floured surface and knead until smooth, adding flour if needed. Rest the dough for a little bit.
- Use a rolling pin to roll the dough to about ¼ or ⅛-inch thickness and cut into strips.
Tips for Perfect Egg Noodles
- These noodles will plump and thicken once cooked, so roll them a bit thinner than your desired thickness. Noodles can also be rolled with a pasta machine.
- It is important to use a large pot of salted boiling water when cooking egg noodles. The noodles need space to cook properly and the salt adds flavor.
- If the noodles are fresh, you only need to cook them for about 3-4 minutes, so have the rest of your meal ready to go!
- Once cooked, drain and serve immediately with butter and a sprinkle of parmesan cheese or your favorite sauce.
Did you enjoy these Homemade Egg Noodles? Be sure to leave a rating and a comment below!
Easy Egg Noodles are delicious with a delicate, tender texture; ideal for complementing your favorite recipes!
In a large bowl, combine flour together and salt. Set aside.
In a small bowl, whisk the eggs. Add the eggs, milk and butter to the flour mixture. Stir with a fork to bring the ingredients together and once a dough begins to come together, use your hands to combine.
Knead the dough on a lightly floured work surface, adding more flour a little bit at a time if it’s sticky. Continue kneading for about 5 minutes or until smooth. Wrap the dough in plastic wrap and rest at room temperature for 20 minutes.
On a lightly floured surface, roll the dough to ¼ or ⅛ inch thickness. Cut into strips with a pizza cutter or knife and dust with flour.
Bring a large pot of salted water to a rolling boil.
Add the noodles and cook for 3 minutes or until cooked. Serve with butter or your favorite sauce.
Leftover egg noodles can be stored in an airtight container in the fridge for up to 3-4 days.
Calories: 320 | Carbohydrates: 54g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 138mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Calcium: 46mg | Iron: 3.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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