Homemade Egg Noodles – Bread Easy Recipes That Taste Like Grandma’s
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.
Servings: 4 servings
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)
Instructions
- In a large mixing bowl, stir together the flour and salt.
- Make a well in the center and crack in the eggs, then pour in the milk and melted butter.
- Use a fork to gradually incorporate the flour into the wet ingredients. When it gets too sticky, switch to your hands.
- Knead the dough on a floured surface until it’s smooth—about 5 to 7 minutes. If it’s too sticky, sprinkle in a bit more flour.
- Cover the dough and let it rest for 10 to 15 minutes (just enough time to clean up the flour that’s now on everything).
- Roll the dough out into a thin sheet (1/8 inch or less). Dust with more flour to keep it from sticking.
- Slice into strips using a sharp knife or pizza cutter. Make them as wide or thin as you like.
- If cooking immediately, drop them into boiling salted water or broth and cook for 3–5 minutes until tender. If drying, lay flat on a rack for 1–2 hours.