Simple Homemade Egg Noodles (Perfect For Soup)

The finished homemade egg noodles on a floured sheet of parchment paper.

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Simple Homemade Egg Noodles (Perfect For Soup)

Easy homemade egg noodles! This recipe yields enough noodles for one pot of soup or stew or a nice pasta dinner.

Prep Time15

Cook Time6

Resting Time30

Cuisine: Mediterranean

Servings:

Calories: 81kcal

Author: Jana Dziak

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.

If you made a double batch, simply flour the extra noodles well and place them in a freezer safe bag. They will keep in the freezer for up to 3 months and can be cooked directly from the frozen state.

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