Learn how to make your own egg noodles. Making noodles from scratch is an easier process than you might think! Homemade egg noodles add a special touch to soups and casseroles.
How to Make Homemade Egg Noodles
Whenever thinking of the best pasta dishes I have had, the star is always homemade noodles. Although homemade noodles seem challenging, they really are simple. They will put the cherry on top of your homemade chicken noodle soup.
Ingredients for Egg Noodles from Scratch
- 1 1/4 cups flour, plus extra for kneading
- Pinch of salt
- 1/4 cup milk
- 1 egg
- 1/2 tablespoon softened butter
There are only a few steps to making these deliciously simple egg noodles, and can be done in 20 minutes. You can make them ahead or use within a half hour of completing for your favorite soup, stew, or noodle dish!
I find that if I make them before I start my soup, then they are dried perfectly to add at the end of cooking. You can even cut them into longer strips if you want to use them in an alfredo, or other dishes!
The Step-by-Step Process for Making Homemade Noodles
The first thing you will need to do is combine the flour and salt in a one bowl.
Next, you will need to combine the milk and lightly beaten egg. I like to create the least amount of dishes as possible, so I measure my milk, then crack my egg into the milk and lightly beat my egg into the milk.
Next, mix the wet and dry ingredients together until just combine, the dough will still be a little shaggy at this point.
Now comes the fun part! Turn your dough onto a floured surface, I like to use my Pampered Chef pastry mat, sprinkled with a little bit of flour.
Knead the dough for about 5 minutes, sprinkling lightly with flour occasionally if the dough starts to become too sticky.
When the dough is done it will be fairly smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 10 minutes. When making chicken noodle soup, I let the dough rest while I am preparing the chicken for my soup.
After resting about 10 minutes, this is when the noodles will start to take shape! Roll the dough out to about 1/4-1/8 inch thick. I like to keep it closer to an 1/8 inch because they do get larger when you cook them.
Cut your dough into 1/4 inch strips.
- If you are rolling it on a cutting board, you can use a pizza cutter to easily cut your noodles.
- If using a pastry mat, you can either transfer your dough to a cutting board by folding it onto your rolling pin and transferring it to a floured cutting board. Or, you can use a pastry cutter to cut your noodles directly on the pastry mat.
In this picture, I cut them to about 1/2 inch, but a 1/4 inch works best. I ended up cutting each noodle in half before cooking them, if you make them 1/4 inch now, it cuts out an unnecessary step later!
After cutting into strips, cut each strip into about 1- 1 1/2 inch long noodles, depending on how long you prefer them to be.
Let the noodles dry on the counter for at least 30 minutes, but if you need to use them right away you can do that. You can let them dry for up to day if you are wanting to make them ahead of time.
Egg Noodle Recipe Variations
- Try making these noodles in fun shapes! I kept it basic since I was using them for soup. Try stars or hearts if you are feeding these to young eaters!
- Make longer noodles if you’d like to top them with marinara sauce.
- Roll the dough thin and cut into sheets to use as lasagna noodles.
Homemade Egg Noodles
- Small/medium mixing bowl
- Measuring cup
- Pastry mat or cutting board
- Pastry cutter, pizza cutter, or knife
- 1 1/4 cups All-Purpose Flour
- 1 pinch Salt
- 1/4 cup Milk
- 1 Egg lightly beaten
- 1/2 tablespoon Butter softened
- Combine flour and salt
- Measure milk, add egg. Lightly beat.
- Combine wet ingredients and butter to dry ingredients.
- Mix to combine, dough will be shaggy.
- Knead for about 5 minutes, sprinkling with flour occasionally to prevent sticking, until fairly smooth dough forms.
- Let rest 10 minutes, covered with a clean kitchen towel.
- Roll out to 1/8 inch thick.
- Cut into 1/4 inch wide strips with pastry cutter, pizza cutter, or any knife.
- Cut strips into 1 – 1 1/2 inch long noodles.
- Separate and let dry at least 30 minutes, or up to a day ahead. May use immediately if necessary.