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Egg Noodles
This homemade Egg Noodles recipe only has four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 292 kcal
Course:
Main Course
Cuisine:
Chinese , Italian , American
Ingredients
- 2 large eggs
- 3/4 teaspoon salt
- 2 Tablespoons milk
- 1 1/2- 2 cups all-purpose flour
Instructions
- Mix eggs, milk, and salt together until smooth. Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
- Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
- Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
- Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
- To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
- Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.
Cup of Yum
Notes
- Make Ahead and Storage Instructions: Dry them out (just dry enough that they wont stick together) by laying them on a pastry drying rack, cooling rack, dry towel, or a piece of parchment paper. Then place them in a ziplock bag or air-tight container and either refrigerate them for a few days, or freeze them for up to a few months. Cook them in a pot of boiling water or soup.
- To Cook: You can cook these easy egg noodles immediately after making them by adding them to a pot of boiling soup, like my homemade chicken noodle soup. Or, cook them in. boiling water until tender and serve them with any recipe that calls for egg noodles, like Swedish meatballs, Beef Stroganoff, or plain with butter and parmesan cheese.
- To Freeze: Freeze the dough (before rolling it out) in a freezer-safe bag, or airtight container, or freeze the homemade egg noodles after they are cut and before they are cooked. When ready to use, cook them from frozen in a pot of boiling water or soup.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
318mg
(13%)
Potassium
108mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
95IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
26mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 318mg | 13% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.