Name: Homemade Egg Noodles – Bread Easy Recipes That Taste Like Grandma’s
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour (plus more for rolling); 1/2 teaspoon salt; 2 large eggs; 1/4 cup milk; 1 tablespoon butter (melted)

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Making homemade egg noodles is one of those things that feels way harder than it actually is. Trust me—I was convinced I needed a pasta machine, Italian grandmother, and a whole Saturday afternoon. But it turns out, all you need is a bowl, a rolling pin, and maybe a podcast to keep you company. These noodles are rustic, chewy, and made from stuff you probably already have in your pantry. They’re like the pasta version of sweatpants—humble, forgiving, and just plain comforting. I love tossing them into chicken soup, or drowning them in butter and herbs when I’m feeling fancy (or lazy). They hold up beautifully in broth, soak up sauces like a dream, and the best part? You don’t even need to dry them if you’re cooking them right away. So whether you’re making a cozy casserole or just need a carb hug in a bowl, these egg noodles are your low-effort, high-reward solution.

1) Key Takeaways
2) Easy Homemade Egg Noodles Recipe
3) Ingredients for Homemade Egg Noodles
4) How to Make Homemade Egg Noodles
5) Tips for Making Homemade Egg Noodles
6) Making Homemade Egg Noodles Ahead of Time
7) Storing Leftover Homemade Egg Noodles
8) Try these side dishes next!
9) Homemade Egg Noodles Recipe
10) Nutrition

1) Key Takeaways

Homemade noodles use simple pantry staples and come together quickly.
You can cook them right away or dry them for later use.
They’re great in soups, with sauces, or just buttered up and served with herbs.
This recipe skips the need for a pasta machine.

2) Easy Homemade Egg Noodles Recipe

These homemade egg noodles are my go-to when the pantry’s looking sparse and the craving for something warm and carby hits hard. They’re built from basic ingredients, but they always feel like a little victory on a plate. I make them when I want comfort food that doesn’t come out of a box or require an hour of prep.

The dough is soft, rolls like a dream, and holds up better than you’d expect in everything from chicken soup to beef stroganoff. The first time I made these, I honestly thought I messed it up. But then they hit the boiling water and puffed into these perfect, chewy little ribbons of homemade magic.

These noodles check all the boxes: fast, flexible, and foolproof. They’re the poster child for bread easy recipes, and once you try them, I doubt you’ll go back to store-bought anytime soon.

3) Ingredients for Homemade Egg Noodles

All-purpose flour — The backbone of the dough. You probably already have this in your pantry. I use unbleached if I can, but any kind works here.

Salt — Just a pinch. It helps bring out the flavor in the dough and balances the richness of the eggs.

Eggs — The star of the show. They give the noodles richness, structure, and that classic golden hue. Use large ones straight from the fridge or room temp—it doesn’t really matter.

Milk — A small splash gives the dough just the right amount of moisture and softness. Whole milk works best, but use what you’ve got.

Butter — Melted and stirred right into the dough. It adds a hint of richness and makes the texture even better once cooked.

4) How to Make Homemade Egg Noodles

Step 1. In a large mixing bowl, whisk together the flour and salt. Make a well in the center like you’re about to plant something in it.

Step 2. Crack in the eggs, then pour in the milk and melted butter. Start mixing with a fork from the center, pulling the flour in as you go. When the fork gives up, switch to your hands.

Step 3. Knead it all together on a floured surface for 5 to 7 minutes. It’ll go from shaggy to smooth if you just keep going. Add a dusting of flour if it sticks too much.

Step 4. Cover the dough with a towel and let it rest for 10 to 15 minutes. This step helps it relax, kind of like us on the couch after dinner.

Step 5. Roll the dough out to about 1/8 inch thick. Use a sharp knife or a pizza cutter to slice noodles to your preferred width.

Step 6. Cook them fresh in boiling salted water or broth for 3 to 5 minutes until tender. If drying, lay flat and let them air dry for a couple hours.

5) Tips for Making Homemade Egg Noodles

Dusting your work surface and rolling pin with flour makes a big difference. It keeps everything smooth and prevents dough from turning into a sticky mess. I like to keep a little bowl of flour next to me for quick access.

If you’re aiming for super even noodles, fold the sheet of dough in thirds like a letter before cutting. That trick helps keep your strips uniform without a ruler.

Try using chicken broth instead of water when cooking the noodles. It adds flavor right from the start and gives your final dish a bit more depth—especially useful in soups and creamy dishes. This trick fits perfectly with bread easy recipes because it makes simple food taste rich.

6) Making Homemade Egg Noodles Ahead of Time

One of the best parts about these noodles? They’re just as good when made ahead. After cutting, you can leave them on a rack or baking sheet and let them dry for a couple hours. Once they’re completely dry, transfer them to an airtight jar or zip bag.

Dried egg noodles hold up for weeks in the pantry, making them a lifesaver for busy nights. When I know I’ll need a quick dinner during the week, I double the batch and dry half. You get the same soft bite after boiling—no flavor lost.

And if you’re making soup or a casserole later in the week, having a jar of homemade noodles ready to toss in is a small win worth repeating.

7) Storing Leftover Homemade Egg Noodles

Leftovers don’t usually last long in my kitchen, but when they do, these noodles store well. Pop cooked noodles in an airtight container and stash them in the fridge for up to 4 days. I recommend tossing them in a bit of butter or olive oil first so they don’t clump up.

To reheat, just toss them into a skillet with a little broth or sauce. They soften right back up without going mushy. You can even throw them in a quick stir-fry with some veggies and eggs—it’s dinner magic from leftovers.

If you froze the noodles uncooked, just boil straight from frozen. No need to thaw. Perfect for fast meals when your brain’s on autopilot.

8) Try these side dishes next!

9) Homemade Egg Noodles Recipe