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Homemade Egg Noodles

Homemade Egg Noodles are easy to make and Perfect for chicken soup and more. You can have these homemade egg noodles made in minutes.

Prep Time
40 mins
Cook Time
40 mins
Total Time
54 mins
Servings: 6
Calories: 186 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup milk
  • 2 eggs
  • 1 tsp. canola or olive oil
  • 2 tsp. salt

Instructions

    Cup of Yum
  1. In a medium bowl stir together flour and salt.
  2. Make a “well” or depression in the center of your flour mixture.
  3. Pour eggs, milk and oil into the center. Mix well.
  4. Dough will be sticky, and it will smooth out while you knead.
  5. Lightly sprinkle flour onto a clean counter or tabletop surface.
  6. Knead dough for 5 minutes.
  7. Roll dough out into a large rectangle, making it as thin as you can-almost translucent is ideal if you have the arm muscles for it.
  8. Let noodles rest for 30 minutes, covered, to allow gluten to relax.
  9. Cut noodles using a sharp knife, or my favorite-a pizza cutter. Make them any size you like, for general purpose I make mine about ½” wide by 3” long.
  10. To prepare:
  11. Drop noodles into boiling water and cook for 12-14 minutes. The noodles will start to sink to the bottom and will be fork tender when they are ready.
  12. You can also mix these in with your favorite recipe.

Notes

  • Refrigerate the leftovers in an airtight container for up to 5 days.  

Nutrition Information

Calories 186kcal (9%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 56mg (19%) Sodium 663mg (28%) Potassium 78mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 96IU (2%) Calcium 26mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 186

% Daily Value*

Calories 186kcal 9%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 56mg 19%
Sodium 663mg 28%
Potassium 78mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 96IU 2%
Calcium 26mg 3%
Iron 2mg 11%

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