Homemade Egg Noodles

star rating (11) rate this recipe »
quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 4 to 6 servings

Recipe photo

With 5 simple ingredients you have in your pantry now, you could make these fresh egg noodles to serve with dinner. In fact, why not make a double batch and freeze half for tomorrow night too?

Homemade Egg Noodles

star rating (11) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: 4 to 6 servings
Published: 07/08/2013

Ingredients

Tips from our bakers

  • Making chicken soup? Add the fresh, uncooked noodles during the last 5 minutes of cooking time; no need to boil them first.
  • No food processor? You can also make the noodle dough by hand, in your stand mixer or even on the dough cycle in your bread machine.

Directions

see this recipe's blog »

1) Place the flour, salt, and baking powder in the bowl of a food processor and pulse to aerate and combine.

2) With the machine running, drizzle in the eggs. Process for 20 seconds, or until the mixture looks like fine cornmeal.

3) Turn the machine on again, and drizzle in the milk. You may not need all of it, so hold back on the last tablespoon or two, adding only if needed to make a smooth, firm dough.

4) Remove the dough from the processor and knead it briefly by hand to smooth it out. Wrap in plastic wrap, and let sit for 30 to 60 minutes at room temperature. At this point you can place the dough in the fridge for up to 24 hours; longer than that, though, and the dough will oxidize, turning an unattractive gray color.

5) With a large rolling pin or your pasta machine, roll the pasta about 1/16" thick. Cut long strips 1/2" wide, then cut those strips into 3" pieces. Dust with a touch of extra flour and let dry at room temperature while you bring a large pot of water to a rolling boil.

6) Drop the noodles into the boiling water by the handful. Be sure to stir the water to keep the strands separated. Cook for 2 to 4 minutes, or until tender. Test a noodle every minute or so until done.

7) Drain the noodles, and serve them hot, with butter, salt, and pepper.

Yield: 4 to 6 servings.

Reviews

1 2  All  
  • star rating 03/01/2015
  • Marian Anne from Cleveland, OH
  • I have been making pasta for years and I have to say that this is one fantastic egg noodle recipe. The dough was so easy to work with when cutting out the noodles. I made a couple different types of noodles: fine and flat and they were both delicious. Thanks KAF for another great recipe!
  • star rating 02/21/2015
  • Teri from Midwest
  • I don't see the flour listed. Am I missing something?!?

    Whoops! If you follow the link to the blog, the flour is listed there. We'll have that fixed very soon. Happy baking! Laurie@KAF

  • star rating 12/11/2014
  • Chele from Missouri
  • Easiest and tastiest noodles I have ever made! I am getting requests for them again for this Christmas, and made 8 batches for a Thanksgiving dinner this year!
  • star rating 11/23/2014
  • Kim from Topeka, ks
  • star rating 10/15/2014
  • Elle from Alaska
  • I am looking for the perfect egg noodle recipe and this is the one I am currently hooked on! I wanted an old fashioned, thick noodle that would shine in a simple chicken noodle soup. I tried others which scored high for roll-ability (without a pasta roller) but I believe the addition of baking powder gives these the extra lift that reminds me of Grandma's. I rolled them extra thick (about 1/4") because I was afraid of a repeat of the thin version I made with olive oil and extra yolks. Upon reflection, I could have rolled them half as thick and still have been happy. Overall, a great noodle for those looking for comfort food.
  • 06/29/2014
  • beekeeper from Oregon
  • can these be made with whole wheat flour and if not do you have a recipe of homemade whole wheat noodles?
    Yes they can, but you will need to increase the milk by about 2 tablespoons. Also, please keep in mind that the noodles will not be quite as tender. Jon@KAF
  • star rating 01/25/2014
  • Kelly from Saint Petersburg, FL
  • I just had to try this for the sheer fact the recipe uses baking powder, which I have never seen in an egg noodle recipe before. This is a great recipe! I made it in my stand mixer with the paddle attachment because my food processor is broken. Couldn't be faster or easier and the whole family loved it. I'm going to be making this a lot!
  • 08/27/2013
  • ROY from
  • star rating 08/22/2013
  • Dianne from PA Dutchlands
  • Excellent. Easy to make and they freeze well also. Tossed out my Grandmother's PA Dutch recipe for this one.
1 2  All  
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