These 3-ingredient homemade egg noodles are fresh and made-from-scratch in only 30 minutes. They are easy to make and there is no special equipment required!
Use these noodles in some of my favorite recipes including chicken noodle soup, beef stroganoff and easy tuna casserole with egg noodles!
Table of Contents
3 Ingredient Egg Noodles
This homemade egg noodles recipe is a super easy way to make fresh pasta that is much simpler than traditional Italian pasta. With just 15 minutes of prep time and no pasta machine required, you can add elevate any pasta recipes with these egg noodles from scratch!
They’re soft, tender, and slightly chewy and can be used right away in homemade chicken noodle casserole or dry them for later on to use in meatballs with marinara sauce or toss them in butter and Parmesan cheese for a tasty side dish.
Why I Love This Recipe
- Just 3 ingredients. There’s no easier way to have fresh pasta than making it from scratch with things you probably already have. Flour, eggs, and water!
- Kids can help! Make this egg noodle recipe a weekend project for the kids to prepare some noodles for Sunday supper or to dry them for later on in the week.
- Versatile. Use the noodles in casseroles, soups, or on their own and replace your regular noodle side dishes.
Egg Noodle Ingredients
Find the full printable recipe with specific measurements below.
- All-purpose flour: Although we’re not baking with flour this time, it’s still important to learn how to measure flour accurately for the right amount. You don’t want heavy dense noodles!
- Fine sea salt: Using a bit of salt will help enhance the flavors and elevate the taste of the noodles.
- Large eggs: We need 2 whole eggs to make homemade egg noodles!
- Water: Needed to help form the dry ingredients into a dough.
How to Make Egg Noodles
- Combine the flour and salt in a large bowl. Stir together and then create a well in the center of the mixture. This means pushing the mixture out towards the sides of the bowl so there is a cavity in the middle.
- Add the eggs. Crack the eggs into the center well and use a fork to whisk them.
- Mix all the ingredients. Add 1/4 cup of water to the eggs and continue to whisk the eggs, gradually whisking and incorporating the flour from the sides.
- Form the dough. Mix until the dough starts to form, adding a bit of water 1 Tablespoon at a time if you think it’s too dry. If it’s too tacky, add a bit more flour.
- Knead it into a ball. Transfer the dough to a clean floured work surface and knead it by hand for about 3-5 minutes until smooth. Shape the dough into a ball.
- Let it rest. Cover it with a towel and let it rest for 10-15 minutes.
How to Cook Egg Noodles
- Roll it out. Dust a clean flat surface with flour and roll the dough out to about 1/4-1/8-thick.
- Dry it. Let it rest a few minutes to dry a bit and then fold the dough loosely several times to form a loose roll.
- Cut into strips. Use a sharp knife or pizza cutter to slice the log into thin strips about 1/4-inch wide (or your desired width). Unroll the noodles to separate them and dust them with a bit of extra flour. This will help to prevent them from sticking.
- Cook the noodles. Bring chicken broth or salted water to a boil, add noodles to boiling water, and cook them for 3-5 minutes until al dente. Drain and serve with butter and a sprinkle of Parmesan, with your favorite sauce, in soup, stews, or casseroles.
Tips for the Best Homemade Egg Noodles
- Use milk. If you’re not worried about keeping this recipe dairy-free, you can replace the water with milk to make the dough for a richer flavor.
- Add butter. You can also add 1 Tablespoon of softened butter with the whisked eggs. Both add extra richness and flavor to the noodles.
- Don’t skip resting the dough. After working the dough, giving it a chance to rest helps to prevent the homemade egg noodles from shrinking.
- Use a stand mixer with the dough hook attachment if you prefer.
- Drying your noodles. There’s no need for a pasta drying rack, however if you have a wire rack you can use that to dry your pasta noodles. Otherwise, the counter is just fine. For a firmer texture, dry them for up to 30 minutes before using.
Recipes to Use with Egg Noodles
More tasty noodle dishes to check out include chow mein noodles, easy lasagna soup or leftover turkey soup!
More Pasta Recipes
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Homemade Egg Noodles
Video
Equipment
Ingredients
- 2 cups all-purpose flour , plus more for dusting
- ½ teaspoon fine sea salt
- 2 large eggs
- ¼ cup water , add more as needed
- Chicken broth or salted water , for cooking
Optional serving: Butter and parmesan cheese, Sauce, or in soup
Instructions
Dough
- Dry ingredients. In a large shallow bowl, stir together 2 cups flour and 1/2 teaspoon salt.
- Add eggs. Create a well in the center of the flour mixture and crack 2 eggs into it. Whisk the eggs with a fork. Add 1/4 cup water to the eggs and gradually whisk the flour from the sides of the well into the egg mixture.
- Mix dough. Continue mixing until a dough starts to form. If the dough seems too dry, add water, 1 Tablespoon at a time, until the dough comes together and is no longer tacky. If it's too sticky, add a little more flour.
- Knead dough. Transfer the dough to a well-floured surface and knead it 3 to 5 minutes, or until smooth. Shape the dough into a ball and cover it with a towel. Let it rest 10 to 15 minutes.
- Roll out dough. Dust surface with flour and roll out the dough into a thin sheet, about 1/4- to 1/8 inch thick. Let the rolled dough rest a few minutes to dry slightly.
- Cut into noodles. Fold the dough several times to create a loose roll. Using a sharp knife, cut it into thin strips, about 1/4-inch wide. Unroll the noodles and dust them with a bit of flour to prevent sticking. At this point, you can cook the noodles immediately or let them air dry 15 to 30 minutes for a firmer texture.
Cook
- Cook noodles. In a large pot, bring chicken broth or salted water to a boil over medium heat. Add the noodles and cook 3 to 5 minutes, or until tender but still slightly firm (al dente).
- Drain and serve. Drain the cooked noodles and serve with butter and parmesan cheese, with your favorite sauce, or in a soup.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Most dried pasta you’d pick up from the grocery store tends to be made without eggs using semolina flour. Homemade pasta does contain eggs for the most part, so both egg noodles and pasta are made with flour and eggs. The difference is in the amount. Egg noodles contain more eggs than traditional pasta does.
They can and they should be if you’re not going to cook them right away. To store them they should be dried completely. You can keep them drying on a rack or use a dehydrator. It’s up to you.
If you plan to make ahead and store the noodles before cooking them, dry them for at least 1 hour first. The longer the better so that way they don’t stick together. Store them in an airtight container in the fridge for up to 3 days, being careful to stack them gently and not pack them in.
Transfer noodles to a freezer-safe bag or container to keep them frozen for up to 3 months.
Categorized as: 5 Ingredients Or Less, 5 Ingredients Or Less, American, Dairy-Free, Nut-Free, Pasta, Side Dishes, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I was just wondering if you could use whole wheat flour instead of All Purpose?
Hi Sonia! This recipe has not been tested with whole wheat flour, so I can’t exactly say how it will work. If you try let us know!
I surely want to try ma king it. I love to make my own noodles
Looking forward to hearing how it goes!
Eggs and flour is all I use.
Egg, flour and salt then you will need some water, too. See recipe card at the bottom of the post for full instructions, looking forward to how you like them!
Turned out well! – recipe tester
I’ve never made homemade egg noodles before but they were so easy to make and turned out perfect!! Thank you for sharing this recipe!
These homemade noodles are so easy to make! My kids enjoyed them so much, that I’ll be making another batch today! Thank you for the recipe.
These homemade egg noodles are a breeze to make, and they’re incredibly versatile for different dishes. Delicious!