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Making egg noodles from scratch takes me back to watching my grandmother in her kitchen. She taught me this simple recipe and now I make these noodles whenever I want to add something special to our family meals. The magic happens with just four ingredients you probably have right now in your kitchen. My kids love helping roll out the dough and seeing how their squiggly noodle shapes transform in the pot.
Simply Perfect
There's something so satisfying about making noodles from scratch. The taste is worlds apart from anything you can buy at the store and you don't need any fancy equipment. Just your hands a rolling pin and basic ingredients. I love how versatile they are whether I'm adding them to chicken soup or tossing them with butter and cheese for a quick side dish.
What You'll Need
- Eggs: 2 large; provides structure and richness to the dough.
- Flour: 2-2½ cups; all-purpose, adjusted as needed to form a slightly sticky dough.
- Milk: 2 tbsp; adds moisture and helps bind the dough.
- Salt: ½ tsp; enhances flavor in the noodles.
Let's Make Noodles
- Start Your Dough
- Mix those eggs milk and salt together then slowly work in your flour. You'll know it's right when it forms a slightly sticky ball.
- Give It Some Love
- Knead that dough on your floured counter until it's smooth and elastic. Let it rest a bit covered up this makes it much easier to work with.
- Roll It Out
- Now's the fun part roll it nice and thin. Don't worry if it's not perfect these noodles are rustic by nature.
- Create Your Noodles
- Cut them into whatever shapes you like. I usually go for long strips but sometimes make fun shapes with the kids.
- Time to Cook
- Drop them in boiling water or soup and watch them cook up in just a couple minutes. They're done when they float to the top.
My Best Tips
Don't skip letting the dough rest it makes such a difference in how easily it rolls out. If your dough feels too dry add just a tiny splash of milk. Too sticky? Dust with a bit more flour. These noodles are really forgiving so don't stress about getting everything perfect.
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Save Some For Later
I often make a double batch and let some dry out on my counter. They'll keep beautifully in an airtight container in the fridge or freezer. When you're ready to use them just drop them straight into your soup or boiling water no need to thaw first.
Frequently Asked Questions
- → Can I make these noodles ahead of time?
Yes, you can dry them on a rack or parchment paper, then store in an airtight container. Refrigerate for a few days or freeze for several months.
- → How thin should I roll the dough?
Roll the dough very thin, less than ¼ inch or paper thin. This ensures proper cooking and texture of the noodles.
- → Can I freeze these noodles?
You can freeze either the unrolled dough or the cut noodles. Cook directly from frozen in boiling water or soup when ready to use.
- → How do I know when the noodles are cooked?
Fresh noodles cook quickly, usually in 2-3 minutes. They should be tender to the bite but still have some firmness.
- → What can I serve these with?
These noodles work great in soups, with stroganoff, Swedish meatballs, or simply tossed with butter and parmesan cheese.