Tulo

Homemade Egg Noodles Recipe

A pile of freshly cut homemade egg noodles dusted with flour on a wooden board, with a rolling pin and a bowl of eggs in the background.
Photo by winnie wang on Pexels

A high egg-to-flour ratio and no added liquid beyond the eggs themselves gives the dough enough structure to roll paper-thin without tearing, while a short rest lets the gluten relax so the sheets don't spring back when cut.

Prep
45 min
Cook
5 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 2 cups all-purpose flour, plus more for dusting
  • 3 whole large eggs
  • 1/2 tsp salt
  • 2 tbsp water, plus more as needed
  • 2 tbsp butter, melted, for tossing (optional)

Nutrition per serving

Calories
222
Protein
8g
Carbs
32g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Mound the flour on a clean work surface or in a large bowl and make a well in the center. Crack the eggs into the well and add the salt.
  2. 2Using a fork, gently beat the eggs, gradually drawing in flour from the inner edges of the well until a shaggy, sticky dough starts to form.
  3. 3Knead the dough by hand for 5-8 minutes until smooth and elastic, working in the water a teaspoon at a time if the dough won't come together, or a little extra flour if it feels sticky.
  4. 4Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20-30 minutes.
  5. 5Divide the dough into 2-3 pieces. On a well-floured surface, roll each piece out as thin as possible, about 1/16 inch thick.
  6. 6Let the rolled sheets air-dry, uncovered, for about 20 minutes, until the surface feels slightly leathery but isn't brittle or cracking.
  7. 7Dust each sheet generously with flour, loosely roll it up like a jelly roll, and slice crosswise into strips as narrow or wide as you like.
  8. 8Unroll the cut strips and toss them with a little extra flour to keep them from sticking together. Cook right away, or spread them out to dry fully for storage.
  9. 9Bring a large pot of well-salted water to a boil. Add the noodles and cook for 2-4 minutes, until tender but still with a slight bite.
  10. 10Drain and toss with melted butter if serving on their own, or lift the noodles straight from the pot into a simmering soup or stew.

Tips & variations

  • Swap one whole egg for two egg yolks for a richer, more golden noodle with a firmer bite.
  • Skip the boiling step entirely and drop the cut noodles straight into simmering chicken broth or a stew during the last few minutes of cooking; they'll thicken the liquid slightly as they cook.
  • Cut the sheets wider, about 3/4 inch, for a pappardelle-style noodle, or very narrow for a delicate soup noodle.
  • A pasta machine's roller attachment works fine here in place of a rolling pin if the dough feels too elastic to roll thin by hand.

Storage & reheating

Fresh, undried noodles keep in the refrigerator, well-floured and loosely covered, for up to 2 days. To store longer, spread the cut noodles in a single layer and let them air-dry completely (several hours to overnight) before transferring to an airtight container; they'll keep at room temperature for about a month or in the freezer for up to 3 months. Cook dried or frozen noodles straight from storage, no thawing needed, adding a minute or two to the boiling time.

Tips from the Tulo kitchen

  • Dusting the rolled sheets with semolina flour instead of all-purpose keeps the noodles from clumping better, since semolina doesn't absorb as much surface moisture.
  • Weigh the flour rather than scooping it by the cup; a packed cup can throw off the egg-to-flour ratio and make the dough too stiff to roll thin.

FAQ

Do I need a pasta machine to make egg noodles?

No. The dough can be rolled thin with a regular rolling pin, though a pasta machine's rollers make it easier to get an even thickness across the whole sheet.

Why did my noodles turn out tough or chewy?

This is usually from over-kneading past the point of smooth elasticity, or from skipping the rest period, which leaves the gluten too tight and springy when the dough hits boiling water.

Can I make the dough ahead of time?

Yes. The wrapped, rested dough keeps in the refrigerator for up to 24 hours before rolling; let it sit at room temperature for 15 minutes to soften slightly before rolling it out.

Can I use whole wheat flour instead of all-purpose?

Yes, though the dough will be denser and may need an extra teaspoon or two of water since whole wheat flour absorbs more liquid.