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Egg Noodles

Freshly made egg noodles jazz up all your favorite pasta dishes. See more

READY IN 33 mins

Egg Noodles

Read Reviews (454)

"This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough." — Linda

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Measuring All-Purpose Flour

Types of Salt

All about Eggs

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 6 to 8 servings Change Servings

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten

1/2 cup milk
1 tablespoon butter

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Directions

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

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PREP 15 mins
COOK 3 mins
READY IN 33 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 05, 2005

Great tasting noodles. My Mom has used this recipe for years. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you a ton of time from just slicing them while lying flat. Also keeps them more uniform in shape.

—HOLLY D

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Most Helpful Critical Review

Jan 10, 2011

I really disliked these. They tasted too much like flour to me, and in my opinion needed to be A LOT thinner.

—KBJR

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592 Ratings

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Jan 04, 2008

Same basic recipe that my grandmother and great-grandmother (full Cherokee) used to use as a basic starter. I just taught my granddaughter the recipe and what can be done with it. Same recipe, rolled a little thinner, use a glass to cut out circles, fill, fold over, and crimp with a fork to makes raviolis. Make one inch balls with the dough and add to chicken or beef stew for great southern dumplings. A real American classic.

—Phil Evans

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Feb 11, 2004

Easy and great tasting, just like my great grandma's. A secret ingredient that my great grandma used to add was a few drops of yellow food coloring. Makes your noodles look very yellow. Noone could figure out for years how her noodles were so yummy and yellow, always thought it was more egg yolk. She was 99 before she told anyone! Now the family secret is out!

—purduejennings

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Feb 11, 2004

Excellent!! Decided to let my bread machine do the work. I put it on the pizza dough cycle which is a 50 minute dough cycle. When it was done I took it out, rolled it, cut it , dried it and we had it for supper!! Sooooo easy that way and so delicious!! Thanks!

—SUZ

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Jan 28, 2004

I used my Kitchenaid and dough hook, which was a lot easier. Rolled them out and used a pizza cutter to cut them. They were excellent!

—DANA CLARY

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Apr 26, 2007

Very tasty! Used this recipe to make lasagna noodles; everyone raved about how good and thin these were. No comparison to store-bought noodles. Can also add pesto, lemon zest and ground black pepper, chives, oil-packed sundried tomato, etc. for a nice change.

—Amelie

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Sep 13, 2006

Good recipe. As others have said they are thick but great in stews. I cut down on time by using a pizza cutter to cut the strips and hung them to dry on stackable cookie racks. worked well

—see

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Nutrition

Calories
206 kcal
10%

Carbohydrates
35 g
11%

Cholesterol
66 mg
22%

Fat
3.8 g
6%

Fiber
1.2 g
5%

Protein
7 g
14%

Sodium
95 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Noodles

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 206
Calories from Fat: 35

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 1.8g 9 %
Cholesterol 66mg 22 %
Sodium 95mg 4 %
Potassium 94mg 3 %
Total Carbohydrates 35g 11 %
Dietary Fiber 1.2g 5 %
Protein 7g 14 %
Sugars 1g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 4 %
Iron 23 %
Thiamin 37 %
Niacin 32 %
Vitamin B6 3 %
Magnesium 5 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.