Homemade Egg Noodles

Creamy pasta in a white bowl on a black background.

This homemade egg noodle recipe is the perfect solution for a hearty dinner. Serve them with beef stroganoff, topped with a creamy sauce and chicken or cooked up in homemade chicken noodle soup.

4.20 from 26 votes

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Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 2

Resting Time: 30

Total Time: 1 2

Servings: servings

Calories: 122kcal

Author: Carolyn Thomas

Ingredients

2 cups flour (I used all-purpose flour)
¼ teaspoon sea salt
3 whole eggs
1 egg yolk
2-3 Tbs water (add 1 Tbs at a time, as needed)

Instructions

Add flour and salt to a bowl, whisk to combine then create a "well" in the middle of your flour.
Add two whole eggs and stir them into the flour with a fork or a 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 add water, one tablespoon at a time. (Remember to read your dough!)
Once all the flour is incorporated into the dough, knead 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 for 30-60 minutes.
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.
Once your sheet of pasta is at the desired thickness, dust with flour again to avoid having the noodles stick together on the next step.
Switch your machine to the pasta cutter and cut each sheet into pasta.
Toss the pasta in a bowl of flour and gently tap off any excess flour.
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 salted boiling water and cook for 2-3 minutes (or preferred doneness).

Notes

Depending on your flour and the climate of your kitchen, you'll need to adjust both the egg quantity and water quantity to obtain the right consistency. (See video for reference).
When resting your dough, if you’ll be working with it 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.
I don’t recommend going too thin on your pasta roller settings. 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.
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.

Nutrition

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