Have you been on the lookout for an Easy Homemade Egg Noodles recipe? Search no further. Egg noodle dishes (such as Chicken and Noodles or Beef and Noodles) go to a whole new level when you can add an easy batch of homemade egg noodles to the mix.
Easy Homemade Egg Noodles Recipe
I remember making homemade noodles with my grandmothers. Because they made several batches at one time, putting most of them into the freezer to be used for quick meals later, I remember noodle making as a huge, messy process.
This multi-batch process involved noodles covering every available nook and cranny of the counter tops and tables….any place noodles could lay and dry.
Because I really enjoy homemade egg noodles, I wanted to create a recipe that makes just one batch that could be used right now. Ta-dah! This is that recipe.
One of our favorite recipes for using homemade egg noodles is Instant Pot Cheese and Broccoli Noodle Soup. We also enjoy Easy Chicken Noodle Soup (made in either the Instant Pot or on the stove) – so comforting and satisfying.
Things to Love About this Egg Noodle Recipe –
- It makes just enough for one bit pot of noodles.
- Once you see how quick and easy it is to make homemade egg noodles, there’s no going back.
- You’ll want to eat chicken and noodles or beef and noodles for every meal.
Which ingredients do you need to make homemade egg noodles?
- Water of milk
How to make homemade egg noodles in 5 easy steps –
In a large mixing bowl, combine the flour and salt. Create a well in the center of the flour mixture.
Now, place the egg and egg yolks into the well while adding a couple tablespoons or water or milk at the same time. Stir ingredients to combine well, adding more water or milk as needed, just a tablespoon at a time, until the dough comes together in a ball. (It will be pretty sticky at this point)
On a lightly flour work surface, place the prepared dough. Cut the ball of dough in half, then let the dough rest for 10 minutes.
Once the dough has rested, use your favorite rolling pin to roll each half of dough out over the floured work sur face to 1/8-inch thickness. Use a pizza cutter to slice the dough into strips of noodles. Move the noodles to the side, pulling them free of each other, spreading them out to rest. Repeat with the remaining half of egg noodle dough.
Cook the noodles in simmering broth for approx. 12-15 minutes, or place them onto a baking sheet, not touching. Freeze until frozen solid, then remove to a gallon freezer or a container with a tight-fitting lid. Noodles will keep in the freezer for up to 6 months.
Does it matter how wide or how skinny I cut the egg noodles?
Nope! This is personal preference. I usually cut mine on the wider side, but it makes no difference.
Can I freeze homemade egg noodle dough?
You can freeze both the dough and the raw noodles – they both freeze very well. If you freeze the dough, form it into a disc and slide it into a gallon freezer bag. That way, when you make several batches of dough, you can easily stack them in the freezer.
Can I freeze the egg noodles as soon as I make them?
Here’s how I do it: I spread out the noodles on a large cookie sheet, then sprinkle them with a bit of flour and let them rest for 10-15 minutes. Next, I pop the cookie sheet in to the freezer and let the egg noodles freeze solid. Once frozen, I can place the egg noodles into gallon freezer bags to use later when I want to make dinner in a hurry.
Can I cook the noodles from frozen?
Just drop the frozen egg noodles, a few at time into simmering broth. They will cook beautifully within a just a few minutes – no need to thaw.
More Favorite Recipes to Enjoy –
- EASY HAM AND CORN CHOWDER
- CLASSIC CHICKEN POT PIE
- COUNTRY-FRIED STEAK FINGERS WITH CREAM GRAVY
- CHEESY HASHBROWN MEATLOAF PIE
- HOW TO COOK EYE-OF-ROUND ROAST BEEF
Easy Homemade Egg Noodles
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 3 egg yolks
- 1 egg
- 1/4 - 1/2 cup water or milk
- In a large mixing bowl, combine the flour and salt; create a well in the center of the flour mixture. Place the egg and egg yolks into the well, along with a couple tablespoons of water or milk; stir to combine well, adding more water as needed, a tablespoon at a time, until the dough comes together in a ball. **Dough will be pretty sticky at this point. **If you own a food processor, you can place the flour and salt into the bowl and pulse to combine. Add the egg, egg yolks, and a couple tablespoons of water, pulsing to combine, adding more water as needed, until the dough comes together as a ball on one side of the food processor bowl.
- On a lightly flour work surface, place the prepared dough. Cut the ball of dough in half, then let the dough rest for 10 minutes.Once the dough has rested, use your favorite rolling pin to roll each half of dough out over the floured work sur face to 1/8-inch thickness. Use a pizza cutter to slice the dough into strips of noodles. Move the noodles to the side, pulling them free of each other, spreading them out to rest. Repeat the process with the remaining half of egg noodle dough.**Noodles can be used at once or left out to dry, as desired. (I use mine immediately after rolling them out and they were so fat and tender once simmered in the broth....delicious!)
- To cook the noodles as part of a pot of soup, simply drop them, a few at a time, into the simmering broth, stirring occasionally. Cook until noodles are tender and done, approx. 12-15 minutes. **Dough and noodles freeze well.
- Cook the noodles in simmering broth for approx. 12-15 minutes, dropping them in a few at a time. Or, place the noodles onto a baking sheet, not touching. Freeze until frozen solid, then remove to a gallon freezer bag or a container with a tight-fitting lid. **Noodles will keep in the freezer for up to 6 months.
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