Delicious homemade egg noodles are right at your fingertips. This egg noodle recipe is fairly simple to make and after your first few batches you will be a pro.
Don’t be discouraged if you first few tries aren’t perfect. Homemade is a bit rustic and rarely uniform- the taste is what counts most of all!
The ingredients his this homemade egg noodle recipe is inexpensive so it makes for a thrifty way to practice a homemade basic recipe. You may already have all these things readily available in your pantry. You can use these homemade noodles in a wide variety of dishes: Beef Stroganoff, Chicken Noodle Soup, Beef Tips and Noodles, Tuna Noodle Casserole, and Roast Beef – just to get you started.
This is also a great recipe to let the kids get in and get dirty with you. My kids love rolling out the dough.
How to make Homemade Egg Noodles.
- In a medium bowl stir together flour and salt.
- Make a “well” or depression in the center of your flour mixture.
- Pour eggs, milk and oil into the center.
- Mix well.
- Dough will be sticky, and it will smooth out while you knead.
- Lightly sprinkle flour onto a clean counter or tabletop surface.
- Knead dough for 5 minutes.
- Roll dough out into a large rectangle, making it as thin as you can-almost translucent is ideal if you have the arm muscles for it.
- Let noodles rest for 30 minutes, covered, to allow gluten to relax.
- Cut noodles using a sharp knife, or my favorite-a pizza cutter. Make them any size you like, for general purpose I make mine about 1/2” wide by 3” long.
How to Cook your new Homemade Egg Noodles:
To prepare, drop your homemade egg noodles into boiling water. Cook for 12-14 minutes. The noodles float to the top and will be fork tender when they are ready. Scoop noodles out with a slotted spoon to drain.
You can also cook them in your favorite your favorite recipe like chicken noodle soup.
How to Freeze your Homemade Egg Noodles:
Noodles can be prepared ahead of time and you can actually freeze them. Allow them to dry on counter for 2 hours, flip, and dry another hour. Then place them in a freezer safe zippered bag. Label the bag with the date using a Sharpie. You can store them up to 2 – 3 months in the freezer.
You will cook them just like you would when they are fresh – place in boiling water for 15 minutes. Or toss them into your favorite recipe like my Crockpot Chicken Noodle Soup.
Make sure you save this recipe to your Homemade Egg noodles:
- 2 cups all-purpose flour
- ¼ cup milk
- 2 eggs
- 1 tsp. Canola or olive oil
- 2 tsp. Salt
- In a medium bowl stir together flour and salt.
- Make a “well” or depression in the center of your flour mixture.
- Pour eggs, milk and oil into the center. Mix well.
- Dough will be sticky, and it will smooth out while you knead.
- Lightly sprinkle flour onto a clean counter or tabletop surface.
- Knead dough for 5 minutes.
- Roll dough out into a large rectangle, making it as thin as you can-almost translucent is ideal if you have the arm muscles for it.
- Let noodles rest for 30 minutes, covered, to allow gluten to relax.
- Cut noodles using a sharp knife, or my favorite-a pizza cutter. Make them any size you like, for general purpose I make mine about ½” wide by 3” long.
- drop noodles into boiling water, cook for 12-14 minutes, noodles float to the top and will be fork tender when they are ready, scoop noodles out with a slotted spoon to drain.
- You can also mix these in with your favorite recipe.
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