Easy Homemade Egg Noodles for Beginners

Delicious and easy homemade egg noodles for beginners are included in my favorite types of food to make and eat! Why make homemade egg noodles? 

First of all, homemade egg noodles are easy to make even for beginners. Also, you don’t even need electricity to make them. Making noodles is very easy and takes only a few minutes to make the dough.

The longest part is waiting for the dough to rest and to dry overnight, (my preferred method). The preparation is quick and easy. Homemade egg noodles are something to get the children involved with, it’s that easy!

Varieties of Flour for Making Homemade Egg Noodles

I like to grind my own flour in my Vitamix (see the link in the shop below) but if you don’t have one you may use store-bought flour. Try and buy unbleached organic flour if possible. I usually grind white wheat and whole wheat berries together at the same time. 

I prefer to split the recipe half and half with white and winter wheat flour. It’s not an exact science with the flour ratios, one may prefer all winter wheat and no white wheat flour at all. This should be your preference.

King Arthur has an excellent wheat article to further read from King Arthur Baking.

Homemade Egg Noodles Simple Ingredients

• EGGS: This recipe calls for 2 eggs. The eggs should be at room temperature. Since I leave my eggs on the counter when I gather them, so they are always at room temperature. If they are from the refrigerator, let them sit for 30 minutes on the counter. In a pinch, I put mine in very warm water for 10 minutes. Dry well before using it.
• FLOUR: Grind berries or use organic, unbleached, and unrefined flour.
• WATER: Even though you will only need 2 tablespoons of water, ensure you use filtered water. I use my Berkey water filter (see the link in the shop below).
• SALT: Since only a pinch or ½ teaspoon of salt is needed, you may choose Himalayan, Dead Sea, or Ionized salt.
• OPTIONAL: If you want to naturally color the noodles, try using beet juice in place of the water. Adding dehydrated and ground pumpkin will not only add color but a great flavor. Try adding reconstituted pumpkin puree or ground dehydrated pumpkins to the mix. Read more about using Dehydrating pumpkins with recipes.

Print the Egg Noodle Recipe

Ingredients for Egg Noodles

• 2 eggs-room temperature
• 2 cups all-purpose (extra for dusting the counter) (279 grams-plus extra for dusting)
• 1/2 teaspoon extra fine salt
• Oil for boiling the noodles
• 2-4 tablespoons milk at room temperature
• (Optional) if using pumpkin puree, 2 tablespoons puree
• If using rehydrated pumpkin, add hot water to the dried pumpkin and let reconstitute

Directions for Making Egg Noodles

1. Start by sifting the flour with ½ teaspoon of salt
2. Sift again, a fine flour makes a better egg noodle. If you are going to grind the flour yourself, ensure it is very finely ground before sifting.
3. Now would be a great time, if you wanted to add spices. Have you ever tried Garam Masala in your flour? It’s definitely not your average egg noodles. You can find out How to Make Garam Masala in a blog post all about it.
4. Make a well in the center of the flour, add the eggs and water; beat with a fork until well combined. Note that the dough will be stiff. Put on a wooden cutting board or noodle board.
5. Knead by hand for approximately 15 minutes. I have used my Kitchen-Aid mixer with a bread hook many times. There is no shame in using tools that make it easier on your hands.
6. If using the bread machine-dough setting, add all ingredients to the bread machine, and let the machine knead for 15-30 minutes.

Letting Egg Noodles Dough Rest

• Either place the dough in a bowl or leave it on a wooden board, but the dough will need to be covered either way
• Grab a cup of Joe or tea and leave it for 30 minutes
• Divide the dough into 4 equal parts
• Only work one section at a time and keep the other sections covered at all times.

Don’t get technical with the portions, it won’t matter. It just makes it more manageable to handle.

Directions to Roll Out the Dough for Egg Noodles

On a lightly floured pastry cloth or wooden board, roll out a section of dough into a rectangle. The size should be around 14×16 inches and roughly 1/16 inch thick.

If you have a pasta machine, now would be the time to get it ready. The Kitchen Aid mixer also has a pasta maker attachment if you want to be adventurous.

Using silicone mats requires less flour for rolling out, practically none at all. If using the mats, roll and cut the noodles right on the mat.

Cover and cook right away, put in an oven with the light off, or put in a dehydrator using the herb or lowest setting. Time will depend on humidity and the thickness of the noodles.

Cutting the Noodles

The dough will dry out very quickly, so work fast! From the longest side of the dough, roll up the dough loosely like for cinnamon buns. Great, now I am craving cinnamon rolls. That will be next on my to-do list! Moving on…. With a very sharp knife, cut the dough crosswise.

Using a Pasta Machine to Cut Noodles

I used to have a pasta machine, but I wound up using it for clay crafts! Pasta machines can be fun and ever so precise with the various blades they have to interchange.

Various Sizes of Egg Noodles

Here are just a few variations of thicknesses. I prefer to use my stainless-steel pizza cutter, which works like a charm and ergonomically feels better on my wrists for the repetitious motion of cutting.

• Medium egg noodles, slice the dough 1/4 inch wide
• Fine egg noodles, slice the dough 1/8 inch wide
• Wide egg noodles, slice the dough 1/3 inch wide
• You’re very own winging it size-do what you want wide!

Air-drying Egg Noodles

For noodles that are in a spiral. Now it’s time to unwind the noodles. Slightly stretch the noodles and wind around your fingers loosely or around a small rolling pin. Put on a flour sack cloth or on an ungreased cookie sheet.

My favorite way to air-dry any noodles is on a homemade wooden noodle dryer. This works well for long noodles.

Let this sit overnight to dry. Put in an unlit oven; it keeps the bugs out while the noodles are drying. There is an option to let the noodles dry only for 2 hours or until they are dry and stiff. I have also put the noodles in my dehydrator machine on the “Herb” setting. This works great if you have one. I have a post to get you started on Dehydrate Food Naturally.

Boiling Egg Noodles

This recipe makes approximately one pound of noodles. The average recipe calls for 8 ounces of noodles per dinner. Boil 3 quarts of water, and add 1 tablespoon each of salt and olive oil.

Make sure the water is at a full boil before adding the noodles. Add the 8 ounces of noodles, and boil uncovered until tender; approximately, 7 to 12 minutes. We tend to go the full 10-12 minutes for more tender noodles.

Fats for Boiling Pasta

Oils for boiling the noodles; you may use your preference. I like to use extra virgin olive oil or unrefined organic coconut oil. Many times, I make my own infused oils.

My favorite infused extra virgin olive oil is with garlic. When I crave a little extra spice, I infuse Habanero peppers in EVOO. Check out my Electric Candle Warmer Uses for infusing herbs and oil.

Serving Egg Noodles

Drain the noodles very well. Don’t be hasty. The extra water on the noodles will water down your dish if you rush this step. We do not rinse the noodles if we are eating them immediately.

Toss with whatever you have prepared or if you will be using this in a soup, you may choose to cook the noodles right in the soup during the last 10 minutes or so.

I love homemade noodles with garlic, butter, smoked chicken, and steak. We usually smoke enough meat for leftover Smoked Steak and Chicken Salad.

How to Store Egg Noodles

Store well-dried noodles in a tightly covered jar. The Weck jars work excellently. Or if you want to store them for an extra-long time; use a canning jar and vacuum the air out.

Enjoy your homemade noodles! Be sure and leave a comment, if you tried these or if you have made homemade noodles using different ingredients or methods.

Freezing Egg Noodles

I have occasionally frozen my homemade egg noodles for eating at a later time, usually for chicken noodle soup. To freeze egg noodles is easy to do. They should be completely dried before placing in the freezer.

This may take several hours, depending on the weather. Rotate them several times during the processing time. Or use a dehydrator on the lowest setting, usually, the herb setting is good for drying noodles.

In Conclusion

Egg noodles are so versatile and go with so many meals. In a pinch, I have eaten garlic and butter egg noodles as a meal, can’t beat that!

Egg noodles are easy to make, I think many people get intimidated by making homemade noodles, but once they succeed, the creativity begins by trying different flavors of noodles!

Check out the blog post for Super Easy Tuna Noodle Casserole with a video tutorial!

A fond memory I have of eating egg noodles was the way my mother would stretch leftover chili using egg noodles. I made a post Easy Bison Chili Cooked on a Woodstove, that shows you how I make my chili.

If you’d like a dessert to go with these noodles, click One-Bowl Brownies for my quick brownies.

YouTube Foods from Scratch Playlist for Video Tutorials

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