Quick and easy homemade egg noodles are fast to make and have on the table within 1/2 hour. I reckon these noodles came about when a tired mother decided she wasn’t up to rolling out dough thin enough to read a newspaper through. One day, she got to about 1/8″ thick making spaghetti noodles and went “eh, close enough.” They were such a hit, she decided to continue to make noodles that way and named them homemade egg noodles so it sounded as if it were on purpose. At least, that’s the image I get in my head when I make them. Every single time.
They are also super easy to make. Much easier than lasagna. You use a cup of flour, one egg and enough water to form a stiff dough. I used to do this on a table, throw flour in the middle, create a well and crack the egg in the middle and squish, adding water until I got dough.
Today, I use a mixer or a food processor (whichever is handy) because of a hurt shoulder. Either way you make them, they’ll be delicious!
Start off with flour and eggs. 
Mix this together and start adding water a bit at a time until a stiff dough forms. 
It will look like this. 
You can beat it a little longer, or finish it on the counter. 
You are now ready to roll! 
Roll to about 1/8″ thick. 
Using a knife or pizza cutter, cut the dough about 1/4″ wide. You can make them smaller or bigger. It’s up to you! 
Once I have them all roughly the same width, I then cut them shorter lengths. 
Around 4″ is a good start. 
Dust the top with some flour. This helps them not stick together when cooking or freezing. 
Gather them up. 
Give them a toss in the flour and let them sit on the counter while you boil your water.
When ready to cook, start a pot of water and bring to a rolling boil. Add any desired flavoring at this time. You want to add noodles into the stock carefully. Lower the temperature until it is no longer boiling to avoid burns. Turn back up heat to a gentle boil and cook 10 -20 minutes. Serve while hot with or without stock. Didn’t I tell you how easy homemade egg noodles are to make?
Turn down to simmer 
Get your noodles 
Gently lower into simmering water 
Cook until they start to float 
They are ready when they look like this 
Serve while hot
Need more help making these delicious noodles? Try watching this brief video tutorial where you will learn how to make them by hand. No need for a mixer, even!
Homemade Egg Noodles
Ingredients
- 1 cup (150g) flour
- 1 large (50g) egg
- 2-4 tbs (30 – 60mL) water
Instructions
- Combine egg and flour. Add water slowly a tablespoon at a time until dough starts to form. Knead briefly until all the ingredients are well combined.
- Roll out the dough until it's about 1/8" thick. If it sticks to the rolling pin or work surface, dust the dough with a little flour.
- Using a knife or pizza cutter, cut strips about 1/4″ wide and 4″ long. You don’t have to be precise, but try to get them close so they cook evenly.
- Sprinkle a few teaspoons of flour on surface of the dough and gently toss noodles. This keeps them from sticking together while cooking. Let rest on counter.
- Fill a large pot half full with water (about 2.5 quarts) and bring to a rolling boil. You may also use beef, vegetable or chicken stock.
- Turn heat down to a simmer and gently place noodles into sauce pan to avoid splashing boiling water. Turn heat back to medium high, or until you get a nice gentle boil.
- Cook 15 – 20 minutes uncovered or until desired doneness.
They look great. Does anyone sell them? I can’t find them in stores or online to buy
Hi Jerry! There is a product called “Reames Frozen Homestyle Egg Noodles” that I’ve personally used over the years and they will be the closest to homemade that you will find in stores. I really like them when I just don’t feel like going to the trouble of making my own. They sell them frozen, usually around the tv dinners or frozen vegetables. Hope that helps!
Thank you for the recipe. What type of flour do you recommend?
All-purpose or plain flour is what my family has always used. All of the recipes on our site are typically all-purpose flour unless otherwise noted to make them more affordable and obtainable for all.
finally! thank you! i did add all my seasonings to the four, but overall love it!!!
Miranda, that’s wonderful news! Enjoy your noodles! I like to do the same and add seasoning to the flour. I also like to use the broth for the water part of the noodles for even more flavor.
Yes! Me too. I just came back to make these again. I’ve tried several recipes for about 3 years now trying to find the right one. Thanks again!
Good luck! One tip that may help is to use the stock or broth as the water content for the noodles. That’s what I normally do and how I was taught. That could be what’s missing on your search.
How much salt? The directions say to add the salt, but there is no salt listed in the ingredients.
Hi Amy, thanks for pointing that out, it is a typo that needs corrected. Salt is entirely optional and is 1/4 tsp (or 1.25 grams.) I personally leave it out entirely depending on the broth I’m using as the noodles will absorb salt from the stock. My personal preference for making the noodles is to use the stock I’m using in place of the water and adding one-half teaspoon of black pepper to the flour.
This egg noodle recipe is perfect. I added an extra yolk to one batch. They both turned out beautifully.
I’m so glad you are happy with the recipe, ChiChi! One thing I like to do that you might also is to add spices or pepper to the flour before mixing in the egg and water. If you want to give it a try, start out with 1/4 tsp pepper and see what you think.