Homemade Egg Noodles Recipe with Three Ingredients
Tender homemade egg noodles made from a simple flour-and-egg dough.
Homemade egg noodles need only flour, eggs and salt, with a little water if the dough feels dry. The source’s cup measurements are imprecise and its drying advice is too general for fresh pasta. This version uses weights, rests the dough so it rolls easily and cuts noodles to a consistent thickness. Dust them lightly with flour and cook in salted boiling water until tender, usually just a few minutes. Fresh noodles are excellent in broth, but they can also be dried fully or frozen for later use. Pile flour on a work surface or in a bowl and make a well. Add eggs and salt. Beat with a fork, gradually drawing in flour until a shaggy dough forms.
Recipe card
Homemade Egg Noodles Recipe with Three Ingredients
Equipment: Rolling pin or pasta machine, bench scraper, large pot, colander
Ingredients
Instructions
Mix dough
Pile flour on a work surface or in a bowl and make a well. Add eggs and salt. Beat with a fork, gradually drawing in flour until a shaggy dough forms.
Knead
Knead 8 to 10 minutes until firm and smooth. If dry crumbs remain, add water a teaspoon at a time. Wrap and rest 30 minutes.
Roll
Divide dough into 2 pieces. Roll each on a lightly floured surface to 1 to 2 mm thick, or pass through a pasta machine from wide to thin settings.
Cut noodles
Dust sheets lightly with flour, loosely roll and cut into 5-mm strips. Shake noodles apart and dust lightly to prevent sticking.
Cook
Bring a large pot of salted water to a boil. Cook fresh noodles 2 to 4 minutes until tender but still pleasantly chewy.
Drain and serve
Drain immediately and toss with sauce or add directly to hot broth.
How to tell when it is ready
Noodles are tender with a slight bite and no floury centre; cook time depends on thickness.
Tips
- Weigh flour for consistency.
- Rest dough before rolling.
- Dust just enough to keep strands separate.
- Cook a small test strand before the full batch.
Troubleshooting
- If dough is sticky, dust lightly and rest; avoid adding too much flour.
- If dough cracks while rolling, cover and rest 10 minutes.
Substitutions
- Use semolina flour for a firmer bite, replacing up to half the all-purpose flour.
- Use a gluten-free pasta flour blend with a recipe designed for that blend.
Variations
- Add chopped herbs to the dough.
- Replace one egg with an extra yolk for a richer noodle.
Serving suggestions
- Serve in chicken broth.
- Toss with butter and herbs.
- Add to beef stew.
- Use in a simple mushroom sauce.
Make ahead
Prepare suitable components ahead and store them safely. Cooked noodles keep refrigerated up to 3 days. Dry uncooked noodles completely before storing airtight, or freeze in loose nests up to 2 months.
Storage
Cooked noodles keep refrigerated up to 3 days. Dry uncooked noodles completely before storing airtight, or freeze in loose nests up to 2 months.
Food safety
Use clean hands and surfaces with raw eggs; refrigerate fresh noodles if not cooking within 2 hours.
Frequently asked questions
Can I dry homemade egg noodles?
Yes. Dry them in loose nests until brittle all the way through before storing airtight; otherwise refrigerate or freeze them.
How should I store homemade egg noodles?
Cooked noodles keep refrigerated up to 3 days. Dry uncooked noodles completely before storing airtight, or freeze in loose nests up to 2 months.
Serve in chicken broth. Cooked noodles keep refrigerated up to 3 days. Dry uncooked noodles completely before storing airtight, or freeze in loose nests up to 2 months.
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