Easy Homemade Egg Noodles (Perfect For Soup)
Creating fresh egg noodles from scratch is a breeze with my simple recipe. This recipe yields enough noodles for one pot of soup or stew or a nice pasta dinner, and you can easily increase the recipe amounts and freeze some noodles to have on hand for those busy days when you don’t know what to make for dinner.
Why You Should Make Homemade Egg Noodles
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You might not go back to store-bought egg noodles for your soups anymore. This recipe is just so easy and makes for a much better tasting and fresh noodle that the dried stuff just can’t beat.
My favorite way to use these fresh egg noodles is in soups like my recipe for Grandma’s chicken noodle soup, golden glow soup, or any of my soups and stews where noodles make sense to add.
You can also add these fresh noodles to saucy recipes like my Slow Cooker Creamy Tomato Basil Chicken.
Another noodle-dumpling that pairs perfectly with soups and stews is German spaetzle — try it!
Egg Noodle Ingredients
All of the ingredients, substitutions, and critical notes you need for success.
- 2/3 Cup Flour | My favorite flour to use is Italian double 00 flour. All-purpose flour is also fantastic. You can even use a blend if you want, and one thing I really love to do is replace 2-3 tablespoons with a durum semolina flour. I have not tried this recipe with bread flour (it’s likely completely fine to use) or with whole wheat or whole grain flours, freshly milled flours, or ancient grain flours like spelt or einkorn — that is on my agenda and this post will be updated when that happens.
- 1 Medium or Large Egg | It’s an egg noodle, so we will be using eggs which give a wonderful flavor, color, and texture. Nothing beats authentic egg noodles here.
- 1/4 Teaspoon Salt | Just a pinch for flavor.
- 1/2 Teaspoon Olive oil | A bit of olive oil adds lovely flavor while helping the dough to become more moist and hold its shape better. If you do not have olive oil, add an egg yolk — but skip the white.
❁ You’ll find the exact amount of each ingredient below in the printable recipe card too.
Instructions (Step-by-Step With Photos)
Step 1: To make the egg noodles, you want to whisk the flour and salt together in a bowl first. I recommend you sift your flour into the bowl using a colander or flour sifter and then whisk in the salt to evenly distribute it.
Make A Well In The Flour
Step 2: Make a well in the center of your flour so that you can see the bottom of the bowl. Into this well, crack a single whole egg, medium-to-large. Add the olive oil too.
Work The Ingredients In With a Fork
Step 3: Using a fork, stir the egg, breaking the yolk, and gradually bringing in some of the flour until all of the flour is incorporated. You may need to knead it with your hands towards the end to capture all the flour. Knead the ball of dough on a lightly floured surface until smooth. Dust the dough lightly with more flour and enclose it in plastic wrap. Set aside to relax for 30-45 minutes.
Let It Rest, Roll it Out
Step 4: After it has had time to relax, roll out the dough into a 12-inch circle on a lightly floured surface.
Cut In Half To Make It Easier
Step 5: Cut the circle in half using a shark chef’s knife or a pizza cutter wheel like in the photo.
Finish Cutting The Noodles
Step 6: Cut across the halves to make noodles 1/4 inch wide. Let the noodles air dry for 30 minutes.
The Finished Egg Noodles
These are the finished noodles, perfect for a pot of chicken noodle soup for the family. If you made a double batch, simply flour the extra noodles well and place them in a freezer-safe bag. They will be kept in the freezer for up to 3 months and can be cooked directly from the frozen state.
Now Make Some Soup…
Make a pot of delicious chicken noodle soup and cook your noodles directly in the broth.
These noodles require approximately 6 minutes of cooking time.
Get The Recipe: Grandma’s Old-Fashioned Chicken Noodle Soup
Make Some More Soup
Want more soup recipes? Check out my Golden Glow soup or my 10 Fall Soups For The Soul.
Perfect For Pasta Sauce
My Slow Cooker Creamy Tomato Basil Chicken makes a great sauce that would go perfectly with these noodles too. Add a roasted vegetable salad and you have a fantastic but simple dinner that’s entirely homemade.
Ingredients
- ⅔ cup flour all-purpose or 00 works best
- 1 large egg
- ¼ teaspoon sea salt
- ½ teaspoon extra virgin olive oil
Instructions
- To make the egg noodles, you want to whisk the flour and salt together in a bowl first. I recommend you sift your flour into the bowl using a colander or flour sifter and then whisk in the salt to evenly distribute it.
- Make a well in the center of your flour so that you can see the bottom of the bowl. Into this well crack a single whole egg, medium-to large. Add the olive oil too.
- Using a fork, stir the egg, breaking the yolk, gradually bringing in some of the flour until all of the flour is incorporated. You may need to knead it with your hands towards the end to capture all the flour.
- Knead the ball of dough on a lightly floured surface until smooth.
- Dust the dough lightly with more flour and enclose in plastic wrap. Set aside to relax for 30-45 minutes.
- After it has had time to relax, on a lightly floured surface, roll out the dough into a 12-inch circle.
- Cut the circle in half using a shark chef's knife or a pizza cutter wheel like in the photo.
- Cut across the halves to make noodles ¼ inch wide. Let the noodles air dry for 30 minutes.
- These homemade noodles are best in a traditional pot of chicken noodle soup where they will require about 6 minutes of simmering to fully cook.
Notes
- ⅔ Cup Flour | My favorite flour to use is Italian double 00 flour. All-purpose flour is also fantastic. You can even use a blend if you want, and one thing I really love to do is replace 2-3 tablespoons with a durum semolina flour. I have not tried this recipe with bread flour (it’s likely completely fine to use) or with whole wheat or whole grain flours, freshly milled flours, or ancient grain flours like spelt or einkorn — that is on my agenda and this post will be updated when that happens.
- 1 Medium or Large Egg | It’s an egg noodle, so we will be using eggs which give a wonderful flavor, color, and texture. Nothing beats authentic egg noodles here.
- ¼ Teaspoon Salt | Just a pinch for flavor.
- ½ Teaspoon Olive oil | A bit of olive oil adds lovely flavor while helping the dough to become more moist and hold its shape better. If you do not have olive oil, add an egg yolk — but skip the white.
