How to Make Easy Homemade Egg Noodles With No Machine
Learning to make egg noodles is an essential skill in the homestead kitchen. This simple 3-ingredient recipe is easy to make, does not require a pasta machine, and can be stored in the freezer or on the pantry shelf for later use.
Making homemade egg noodles is one more step toward becoming more self-sufficient and learning to use what you have. We almost always have an abundance of farm eggs on hand, and when I end up with older eggs that need to be used sooner rather than later, making egg noodles is one of my favorite ways to fill the pantry shelves.
My siblings and I made egg noodles with our mom all the time while growing up. We even had full egg noodle-making days where that was all we did. We would cover the dining room table, a folding table, and even the countertops with drying racks full of fresh noodles. Back then, we made them with a hand-crank pasta machine, then dried them, packed them into ice cream pails or zip-top bags, and stored them in the pantry.
They were used in soups, hearty pasta dishes, or my all-time favorite way to eat them, tossed in brown butter with a little salt.
Making homemade egg noodles is a family tradition and a memory I will always cherish. I still go over to my mom’s with my kids, meet up with my sisters, and make a big batch of noodles together. My kids love it, and it is also one of the recipes I teach my Culinary students.
Why Homemade Egg Noodles Belong in the Homestead Kitchen
Egg noodles have been made for generations, and they are one of those pantry staples that always come in handy, especially during soup season. They make a quick meal, use basic ingredients, and fit perfectly into a from-scratch kitchen.
They are one of the easiest homemade items to keep on hand and have so many uses. We always try to keep homemade egg noodles in the freezer or pantry, and when we have time, we make enough to share with family and friends.
Why You’ll Love This Easy Homemade Egg Noodle Recipe
There are plenty of reasons to love this homemade pasta recipe.
What you’ll love about this recipe:
Ingredients for Homemade Egg Noodles
There are some really basic ingredients you need to make these noodles. They come together quickly and are easy.
Simple Ingredients You Need
Ingredient Notes and Substitutions
All-purpose flour works beautifully in this easy recipe, but different flours can be used depending on what you have on hand.
If you want a more delicate pasta dough, you can use 00 flour. Semolina flour or durum flour can also be added for a more golden color and slightly firmer texture. Whole wheat flour can be used too, but it will give your homemade pasta dough a heartier texture.
Fresh eggs give the noodles the best flavor and color. I usually use whole eggs, but extra egg yolks can make the dough richer.
How to Make Homemade Egg Noodles Without a Pasta Machine
This homemade pasta dough is simple to work with; you will better understand how it should look and feel.
Mix the Dough
I usually make this directly on a clean work surface, but you can also use a large bowl.
Pile the flour into a mound and make a well in the center. Add the eggs and salt to the middle. Using a fork, start beating the eggs while slowly pulling in the surrounding flour.
As the dough forms, you can use a bench scraper to help bring everything together. Stop once the mixture turns into a shaggy ball of dough. It may still feel a little sticky at this stage.
Knead the Dough
Once the dough holds together, begin kneading. Dust your hands with a little flour if needed and knead until the dough is smooth, elastic, and only slightly tacky.
If the dough is sticky, knead in a bit of flour at a time. If it feels too dry or crumbly, add a tiny sprinkle of water.
Once the dough forms a soft dough ball, flatten it into a disc and wrap it in plastic wrap or cover it with a damp towel. Let the dough rest at room temperature for 10-20minutes. This dough rest helps the gluten relax and makes the dough much easier to roll out.
Roll the Dough Thin
After the dough rests, divide the dough into two pieces. Keep the rest of the dough covered while you work.
On a lightly floured flat surface, use a rolling pin to roll the dough into a very thin sheet. If the dough keeps shrinking back, let it rest for another 5 to 10 minutes and then continue.
You want the pasta sheet rolled thin, almost paper-thin, for delicate noodles. If you are making noodles for your favorite soup, you can leave them just a bit thicker for more bite.
Cut the Noodles by Hand
Use a sharp knife or pizza cutter to cut pasta strips as wide or narrow as you like. I sometimes fold the pasta sheet accordion-style to make cutting easier.
For noodle soups, I usually cut slightly thicker strips. For buttered noodles or stroganoff, or drying, I often go a little thinner.
Let the Noodles Dry or Use
If you are drying the egg noodles, you can hang them on drying racks or lay them on towel-covered sheet pans. If you lay the noodles on parchment, the noodles do not dry as well and will become off colored, but they are still good to use.
Hanging to dry is the best way.
I let them dry for an entire day, and put them into buckets or bags. Everyone says to store them in the freezer, but I have stored them in my pantry at room temperature for up to 6 months before, without any issues.
How to Cook Homemade Egg Noodles
There are a few ways to use the freshly made egg noodles. You can boil them, add them to soups, or freeze them without drying to be used later.
Boiling Fresh Egg Noodles
Bring a large pot of salted water to a boil. Add the homemade egg noodles and cook for about 5 to 8 minutes, depending on thickness. The water will become cloudy from excess flour on the noodles.
Fresh pasta cooks faster than dry pasta, so keep an eye on it. Once tender, drain and toss right away with butter, olive oil, homemade tomato sauce, parmesan cheese, or your favorite sauce.
Cooking Egg Noodles in Soup
To use these in homemade chicken noodle soup or other noodle soups, bring the soup to a gentle boil and add the noodles near the end of cooking. Simmer until tender, then serve.
How to Dry, Store, or Freeze Egg Noodles
Here are a few ways to store homemade noodles for later.
How to Dry Egg Noodles for Later
Hanging noodles is the easiest way to dry pasta. You can also lay them on a towel-lined sheet pan, but be sure to turn them now and then so they dry evenly.
Drying time will vary depending on humidity, thickness, and airflow, but it usually takes anywhere from 6 to 24 hours. The fall and winter months are the perfect time to make pasta.
How to Freeze Homemade Egg Noodles
Freezing noodles is a great way also.
To freeze, place the cut noodles in loose nests on a parchment-lined sheet pan. Freeze until firm, then transfer them to an airtight container or freezer bag. This keeps them from clumping together and makes it easy to grab only what you need.
For the safest long-term storage, freezing is the best option.
Pantry Storage Tips
If you look all over online, they will tell you egg noodles are not safe to be stored at room temperature. But my mom and I have done this for years, and her grandparents before us, and we have never had an issue with spoilage or anything else. So we dry and store them in the pantry until ready to use.
Just make sure the noodles are completely dry and are stored away from heat, sunlight, and moisture. They will store up to 6 months or longer in an airtight container in the right conditions in your pantry.
If you’re not comfortable with storing it in your pantry. Freeze the dried pasta in a sturdy sealed container to prevent the noodles from breaking. In the freezer, they will store up to a year.
That said, for home-dried egg noodles, freezer storage is the more cautious recommendation. USDA explains that foods need sufficient drying and/or other processing to be safely shelf-stable.
Best Ways to Use Homemade Egg Noodles.
My Easy homemade egg noodles can be used in so many comfort-food dishes:
- homemade chicken noodle soup
- brown butter egg noodles
- beef stroganoff
- Beef tips over egg noodles
- creamy meatballs over noodles
- chicken Alfredo
- shrimp Alfredo
- egg noodles with sage cream sauce
- egg noodles and sauerkraut
Tips for the Best Homemade Egg Noodles
- What to Do if the Dough Is Too Dry-Add a tiny bit of water and knead again until the dough softens.
- What to Do if the Dough Is Too Sticky-Start kneading in more flour, just a little bit at a time. Until your dough comes together.
- Don’t Overcook Fresh Egg Noodles-Fresh pasta cooks quickly, so do not walk away from the pot. Overcooked homemade egg noodles can become mushy fast.
- Allow the Dough to Rest-Mixing the dough well and allowing it to rest are two of the best parts of making successful homemade pasta dough. Your dough should feel soft and smooth, not overly dry.
- After Kneading-you should be able to gently press the dough ball with your finger and see a slight indent.
FAQs About Homemade Egg Noodles
Easy Homemade Egg Noodles
Equipment
- Large Bowl
- Fork or spoon
- Measuring cups
- Knife
- Rolling Pin
Ingredients
- 1 1/2-2 cups All-Purpose Flour more as needed
- 2-3 large Eggs
- 1-2 teaspoons Salt
Instructions
- On a clean countertop or in a large bowl, add 1 1/2 cups of flour and the salt. Make a well in the center and add 2 eggs.
- Using a fork, beat the eggs and slowly pull in the flour until a shaggy dough forms. Add the third egg only if needed. If the dough is too sticky, knead in more flour a little at a time until a soft, slightly tacky dough forms.
- Knead the dough for 8 to 10 minutes, until smooth and elastic. If the dough is super sticky, continue to slowly add flour.
- Form the dough into a disc, cover with plastic wrap or a damp towel, and let it rest at room temperature for 10 to 20 minutes.
- Divide the dough into 2 pieces. On a lightly floured surface, roll each piece into a thin sheet using a rolling pin.
- Cut into noodles with a sharp knife or pizza cutter, making them as thick or thin as you like.
- Use right away, dry on racks or towel-lined pans, or freeze for later.
To cook fresh noodles
- Bring a pot of salted water or soup broth to a boil. Add the noodles and cook for 5 to 8 minutes, or until tender. Drain and toss with butter or sauce, or serve in soup.
Notes
- Start with 2 eggs and add the third egg only if the dough seems too dry to come together.
- If the dough is sticky, knead in a little extra flour at a time until it is soft and only slightly tacky.
- Letting the dough rest makes it easier to roll and helps relax the gluten.
- Roll the dough thinner for buttered noodles and a little thicker for soup noodles.
- Fresh homemade egg noodles cook quickly, so watch them closely to avoid overcooking.
- To freeze, place cut noodles in loose nests on a tray until firm, then transfer to a freezer-safe container.
