This homemade egg noodle recipe is easier than you might think! And perfect for beef stroganoff or topped with a creamy sauce and chicken. It’s a delicious addition to Chinese dishes, or even just buttered for an easy side dish. Our personal favorite is to make a simple chicken noodle soup!
During the spring and summer months, our egg-laying chickens really pick up their production. That’s why we’re always doing our best to preserve as many extra eggs during this time as possible.
Homemade egg noodles is a great way to use up extra eggs and “preserve” them for later. Some of our other favorite methods of preserving eggs are:
Homemade Egg Noodle Ingredients
Would you believe that delicious homemade egg noodles can be made with just three ingredients?
And water, but does that even count as an ingredient?
Tips for Perfect Egg Noodles
The perfect noodles don’t just make themselves. There are a few tips and tricks that help give your noodles the best consistency and turn out right each and every time.
- Learn how to “read” your dough
- Rest your dough before rolling out
- Add enough flour to keep noodles from sticking together
- Dry your noodles completely, or…
- Freeze noodles in individual bundles for quick cooking
Different Methods of Making Egg Noodles
There are a couple of different ways you can make egg noodles depending on the equipment you have available. First, if you have a dough roller (either one that attaches to the counter, or one that attaches to your KitchenAid Mixer) that’s the way I’ve demonstrated in this video.
However, if you don’t have a special dough roller, a simple rolling pin and pastry cutter (or pizza cutter or knife) will do. During the rolling out steps, follow the same instructions, just rolled out on a flour-dusted surface.
Resting the Dough is Important
Resting your dough is important for gluten formation and a good end result for both texture and consistency. After you’ve mixed together the egg and flour, you’ll want to rest your dough for a while before rolling out.
Storing Egg Noodles for Later
There are multiple ways to store your egg noodles. One of the easiest ways is to bundle your noodles into little “nests” and flash freeze them on a cookie sheet lined with parchment paper.
Once the bundles are frozen, you can store them in a large zip-top baggie for quick individual servings of pasta.
Alternatively, you can dry your noodles completely in bundles (be sure the inside of the bundle is completely dry before storing), you can use a pasta drying rack or dry your noodles lying flat on a cooling rack.
If noodles are dried in bundles, simply store them in a large glass container or a zip-top bag. Noodles that are dried with a pasta rack are a bit harder to package (see video for example).
Cooking Egg Noodles Perfectly
Homemade egg noodles take much less time to cook than store-bought pasta. They usually cook up in about 2-3 minutes but test a noodle after 2 minutes to make sure you don’t overcook them.
The pasta should be nice and soft with a slight bite to it.
Make Your Noodles Ahead of Time
Egg noodles aren’t the quickest recipe in the world to make, so if you’re going to make up a batch, you may as well make a very large batch! It’s a fun project to get the kids involved in and we like to make up a lot when our chickens are laying a lot of eggs.
Making noodles ahead of time is super handy for quick dinners when you may have forgotten to plan ahead. Boil them up and top them with some pasta sauce, or a cream sauce, add them to chicken soup to turn it into a heartier meal.
Or, if you have a bit of time on your hands, these egg noodles are amazing with homemade beef stroganoff!
How Many Egg Noodles Should I Make for Long-Term Storage?
Determining how many egg noodles you’ll want to make for your family will vary for each household. To figure this out, ask yourself how many pounds of pasta your family eats in a week (how many packages of pasta do you buy at the grocery store)?
Then, multiply this out for 6 months and that’s how many egg noodles you should make.
Keep in mind that you’ll want to weigh your egg noodles AFTER they’re completely dry as they’ll continue to lose water weight. See how many pounds your batch of egg noodles makes and you’ll have your number!
How to Make Homemade Egg Noodles
These homemade noodles are very simple, but they do take some time. Once you get the hang of this recipe, you can create batch after batch and have noodles prepared for the whole year!
Create a mound of your flour and salt in a bowl. Whisk together and create a well in the middle of your flour.
Add in a couple of eggs to start, stirring them into the flour with a fork or wooden spoon.
Add in another whole egg, constantly stirring. Add another egg yolk, if needed, and stir some more.
Once your dough starts coming together in a ball you’ll want to add some water, one tablespoon at a time.
Remember to read your dough as everyone’s climate is a little bit different.
Once all the flour is incorporated into the dough, you’ll want to knead the dough on a lightly floured work surface for 5-10 minutes (5 minutes in the stand mixer, about 10 minutes by hand) until dough is smooth and elastic.
Let your dough rest. If you’ll be working with your dough within an hour or so, wrap it in a damp tea towel and let rest at room temperature.
If you won’t be making the noodles for a few hours or more, wrap your dough in plastic wrap and put it in the refrigerator to rest for a couple of hours, up to a full day.
When you’re ready to move on, roll out the dough into a flat disc. Cut the dough in half and form a long oval shape.
Using your pasta roller on the widest setting, roll your dough through two times.
Dust each side of the sheet of pasta with flour between each setting.
Reduce the size on your pasta roller and continue rolling your pasta sheet through, two times on each setting, until you get the desired thickness of your noodle.
If your sheet of pasta gets too long to work with, simply cut it in half and continue.
NOTE: I don’t recommend going too thin. In my experience this causes the noodles to tear or be extremely difficult to work with. On my pasta roller, this means I get down to the 5 setting.
Once your sheet of pasta is at the desired thickness, be sure to dust with flour again to avoid having the noodles stick together on the next step.
Switch your machine to the pasta cutter (I like to use a nice wide cut, like a fettuccini size) and cut each sheet into pasta. Toss the pasta in a bowl of flour and gently tap off any excess flour. If they’re too long for your liking, you can cut the noodles in half to make them shorter.
Bundle your noodles into a little nest and place on a parchment or wax paper-lined cookie sheet.
Allow pasta to dry in bundles for 1-2 days until they are completely dry and break easily when bent.
To cook, drop bundles into a pot of boiling water that’s been liberally salted and cook for 2-3 minutes (or preferred doneness).
Fresh pasta stores best for up to 6 months. My suggestion would be to store them in a white (not clear) food-grade bucket with an air-tight gamma seal lid.
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