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Homemade Egg Noodles Recipe | Gimme Some Oven

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This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.

Flour + eggs + water + salt. ♡

So many of the best things in life are made with these simple ingredients. And when it comes to comfort food, it doesn’t get much better for this Midwesterner-at-heart than a cozy bowl full of these homestyle egg noodles.

They’re inspired by the bags of Reames egg noodles that we always used to keep stocked in our freezer growing up, ready to toss into a simmering pot of chicken noodle soup or a quick tuna casserole at a moment’s notice. But while I’m usually down for any freezer-shortcut, I’m here today to try and convince that it is one-million percent worth it try making a batch homemade instead.

Truly, this recipe is so simple that it’s basically foolproof. And with just 4 basic ingredients, 15 minutes of total prep time, and zero fancy equipment needed (just a basic rolling pin and a pizza cutter), I’m betting you already have everything you might need to make a quick batch right now! Just mix together the dough, give it a quick knead, and roll it out to be as thick-and-chewy or melt-in-your-mouth-thin that you prefer. Then slice it into your desired size of strips or shapes and give everything a toss. And before you know it, the most delicious batch of homestyle egg noodles will be yours to savor and enjoy.

You can serve these egg noodles up in all sorts of soups, stews, sautés, casseroles, stroganoffs and more. Or, my favorite, you can simply toss them with some browned butter, black pepper and Parmesan and dig in. I’m telling you, they are always worth the extra 15 minutes of prep time and always hit those nostalgic, cozy, comfort food vibes.

So the next time you’re making a dish that calls for egg noodles, grab your rolling pin and let’s go from scratch!

Homemade Egg Noodle Ingredients

Before we get to the detailed egg noodle recipe below, here are a few notes about the ingredients you will need:

  • Flour: I’ve always made this recipe using basic all-purpose flour and have not tested it any other varieties of flour. (But if you do, please report back in the comments below!)
  • Whole egg + egg yolk: This is the egg-to-flour ratio that I prefer.
  • Sea salt: You will also add a hint of fine sea salt to bring out flavor of the noodles.
  • Water: I’ve always used water to moisten the dough for these noodles, but you are welcome to sub in plain milk if you prefer.

How To Make Egg Noodles

Here are a few quick tips to keep in mind when making egg noodles:

  • Generously flour your work surface. When you’re ready to roll out the egg noodles, be sure to very generously flour your work surface beforehand so that the noodles do not stick. It’s helpful to lightly dust the tops of the noodles too (I recommend doing this just before you start slicing them) to help prevent them from sticking to one another.
  • Use a pasta or pizza slicer. I find it’s easiest to use a round pasta or pizza cutter to slice the noodles, but you can also just use a large chef’s knife. Or, of course, you’re welcome to run the dough through a pasta machine instead.
  • Knead the dough as more, if you prefer. I actually love and prefer the texture of these noodles when the dough is minimally kneaded, making them a bit thick and chewy. But if you prefer a softer and more elastic texture, you’re welcome to knead the dough longer (for up to 10 minutes, if you would like).

Possible Variations

Here are a few additional ways that you are welcome to customize this egg noodle recipe:

  • Add garlic: Very finely mince a large garlic clove and knead it evenly into the dough.
  • Add herbs: Very finely mince some fresh herbs (such as basil, oregano, rosemary or thyme) or add a few pinches of dried herbs (same herbs, or use a blend such as Italian seasoning or herbs de Provence) and mix them evenly into the dough.
  • Add black pepper: I also love adding a few twists of freshly-cracked black pepper to the dough.

Ways To Use Homemade Noodles

There are so many delicious ways to put these homemade egg noodles to use! Here are a few of my faves…

  • Soups and stews: These noodles can be cooked directly in all sorts of soups and stews, such as chicken noodle soup.
  • Casseroles: Homemade egg noodles can also be baked directly into all sorts of casseroles.
  • Stroganoff: I really love serving these noodles with beef or mushroom stroganoff.
  • Sautés: Sauté the noodles in with your favorite sauce, veggies and/or protein.
  • Topped with… Your favorite dishes, such as chicken cacciatore, meatballs (Italian, Swedish, etc), paprikash, etc.
  • Served plain: With your favorite sauce, such as marinara, basil pesto, cacio e pepe, etc.


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This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.

  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 large egg + 1 large egg yolk
  • 1/3 to 1/2 cup water

  1. Make the dough. Whisk together flour and salt in a large mixing bowl. Add egg, egg yolk and 1/4 cup water and stir until a dough ball starts to form. Add 2 to 4 tablespoons more water as needed until the dough is slightly sticky and holds together well.
  2. Knead. Transfer the dough to a lightly-floured work surface and sprinkle with flour. Knead with your hands for 1-2 minutes or until the dough is evenly combined and no longer sticky and forms a relatively smooth and soft ball. (The dough will not be 100% smooth, which is okay.)
  3. Roll and cut. Generously flour the work surface and the top of the dough ball once more. Use a rolling pin to roll the dough out evenly to your desired thickness. (I recommend between ¼” to ⅛” thick.) Lightly dust the top of the dough with flour, then sse a pizza slicer to slice the dough into your desired size of noodles. (I recommend roughly 3” x ½” strips.) Gently toss the noodles to combine, which will help prevent them from sticking together while cooking.
  4. Cook. If you are using the noodles immediately, cook them in boiling water or broth for 2 to 3 minutes, depending on their thickness, until they are tender. Drain (or skip the step, if cooking the noodles directly in a soup or sauce) and enjoy!

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