Homemade Egg Noodles with Just 5 Ingredients (Old-Fashioned & Foolproof)
There’s something timeless about homemade egg noodles. They’re soft, rustic, and packed with the kind of comfort you only get from scratch cooking. Whether you’re making chicken noodle soup, beef and noodles, or a creamy casserole—these noodles bring it all together.
No pasta machine? No problem. You don’t need anything fancy. Just a rolling pin, a sharp knife, and five simple pantry ingredients.
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Why You’ll Love This Recipe
Just 5 ingredients – all basic pantry staples
No special equipment needed
Tender, chewy texture that holds up in soups and sauces
Better than store-bought noodles, hands down
Old-fashioned flavor just like Grandma used to make
These noodles are perfect for Sunday dinners, potlucks, or anytime you’re craving comfort food made from scratch.
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Ingredients You’ll Need
All you need is five basics:
2 cups all-purpose flour
½ teaspoon salt
2 large eggs
¼ cup milk (whole milk is best, but any will work)
1 tablespoon butter, softened (optional, adds richness)
That’s it. Nothing complicated, just honest ingredients.
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How to Make Homemade Egg Noodles
This recipe follows a traditional method, but anyone can do it. Here’s the step-by-step breakdown:
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1. Make the Dough
In a large bowl, combine:
2 cups all-purpose flour
½ teaspoon salt
Stir to mix. Create a well in the center and crack in the 2 eggs. Add the milk and softened butter (if using).
Use a fork to beat the wet ingredients together, gradually pulling in the flour until a shaggy dough forms. Switch to your hands and knead the dough for about 8–10 minutes until smooth.
> 💡 Dough too sticky? Add a little more flour. Too dry? Drizzle in a tiny bit of milk.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This helps relax the gluten and makes it easier to roll out.
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2. Roll and Cut the Noodles
Lightly flour a clean surface. Divide the dough in half to make it easier to handle.
Using a rolling pin, roll one half as thin as you like (about 1/8 inch is typical, thinner for soup).
Use a sharp knife or pizza cutter to slice into noodles—wide or narrow, depending on your preference.
Let the noodles dry on a floured surface or clean dish towel for at least 30 minutes. This step helps them hold their shape during cooking.
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3. Cook the Noodles
Bring a pot of salted water or broth to a gentle boil. Add the noodles and cook for 3–5 minutes or until tender.
If adding to soup or stew, just toss them right in and simmer until soft.
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Recipe Tips & Variations
Make ahead: You can dry the noodles completely and store them in an airtight container for up to 1 month.
Add herbs: Mix in dried parsley, thyme, or Italian seasoning to the dough for extra flavor.
Use broth instead of water when boiling for more depth.
Freeze: Lay cut noodles on a baking sheet, freeze until firm, then store in freezer bags. Boil straight from frozen—just add 1–2 minutes to cooking time.
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What to Serve With Homemade Egg Noodles
These noodles pair perfectly with:
Chicken noodle soup
Beef and noodles with gravy
Creamy mushroom sauce
Swedish meatballs
Amish chicken and noodles
Or simply toss them with butter, salt, and cracked pepper for a humble, satisfying side dish.
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Frequently Asked Questions
Can I make these noodles without eggs?
Yes, but they won’t be as rich or elastic. You can try using ½ cup of milk in place of the eggs, but the texture will be more delicate.
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How long should homemade noodles dry before cooking?
At least 30 minutes. But you can cook them immediately if you’re in a rush—they’ll just be a bit softer.
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Can I use whole wheat flour?
Yes, substitute up to half the all-purpose flour with whole wheat flour. The texture will be a bit denser.
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Do I need a pasta machine?
Nope. This is a true old-fashioned, by-hand method. Just roll and slice—it’s that simple.
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Storage Instructions
Dry completely and store in an airtight jar or bag for up to 1 month
Freeze uncooked noodles for up to 3 months
Cooked noodles will last 3–4 days in the fridge in an airtight container
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Final Thoughts
These Homemade Egg Noodles are the kind of recipe that connects generations. They’re simple, affordable, and satisfying in a way boxed pasta just can’t match.
Once you make your own, you’ll never go back.
