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HOW TO: Homemade Egg Noodles

November 29, 2013 by Kayley 18 Comments

egg noodle tutorial lightened

How was your Thanksgiving? I got away with going to two dinners, so things went pretty swell over here.

Soup season is upon us and there is one skill that you really should have in your arsenal.

Making homemade egg noodles.

There is nothing more comforting on a cold night than a bowl of steaming hot chicken noodle soup, full of tender veggies, chicken, and those thick, rustic egg noodles. There is something so old fashioned and wholesome about it.

They are super simple to make and really take so little time, along with costing next to nothing to make. One batch of these noodles costs about .50 to make, compared $2-3 for the frozen egg noodles you but in the store.

HOW TO MAKE HOMEMADE EGG NOODLES

Egg Noodle 1

Assemble all of your ingredients so that you don’t have to grab anything while mixing. Your hands will be messy!

egg noddle tutoral 2

Place the flour and salt in a mixing bowl and form a well in the center. Pour the butter, milk, and eggs into the center of the well. Using your fingers, mix the ingredients until they come together.

egg noodle tutorial 3

Turn the dough out onto a floured surface and knead for 5 minutes.

egg noodle tutorial 4

After about 5 minutes the dough should be relatively smooth.egg noodle tutorial 5

Place the dough in a small bowl and cover with a cloth. Allow to rest for 10 minutes.

egg noodle tutorial 6

Place the dough on a floured surface and roll out into a rectangular shape with a  thinness of about 1/4″. *The dough will expand when it’s cooked, so if it is not rolled thin enough you will have very thick noodles.

egg noodle tutorial 7

Cut the dough in half, lengthwise.

egg noodle tutorial 8

Using a pizza cutter, slice the dough into strips width wise, making each strip 1/4″-1/2″ wide.

Sprinkle a little flour over the tops of the noodles and then gently toss them with your hands, lightly coating the noodles with flour.

Egg noodle tutorial 9

The noodles can be allowed to air dry(make sure they are not touching each other because they will stick together) and then added to your soup(give them about 5 minutes to cook).

I like to use them fresh and throw them right into my soup after slicing. They will cook faster fresh, in only a minute or two.

HOW TO: Homemade Egg Noodles
 
Print
Makes enough noodles for about 12-16 servings of a noodle soup.
Ingredients
  • 2½ C. Flour
  • 1 pinch salt
  • 2 Eggs, beaten
  • 1 T. Butter, melted
  • ½ C. Milk
Instructions
  1. Assemble all of your ingredients so that you don’t have to grab anything while mixing. Your hands will be messy!
  2. Place the flour and salt in a mixing bowl and form a well in the center. Pour the butter, milk, and eggs into the center of the well. Using your fingers, mix the ingredients until they come together.
  3. Turn the dough out onto a floured surface and knead for 5 minutes.
  4. After about 5 minutes the dough should be relatively smooth.
  5. Place the dough in a small bowl and cover with a cloth. Allow to rest for 10 minutes.
  6. Place the dough on a floured surface and roll out into a rectangular shape with a thinness of about ¼″. *The dough will expand when it’s cooked, so if it is not rolled thin enough you will have very thick noodles.
  7. Cut the dough in half, lengthwise.
  8. Using a pizza cutter, slice the dough into strips width wise, making each strip ¼″-1/2″ wide.
  9. Sprinkle a little flour over the tops of the noodles and then gently toss them with your hands, lightly coating the noodles with flour.
  10. The noodles can be allowed to air dry(make sure they are not touching each other because they will stick together) and then added to your soup(give them about 5 minutes to cook).
  11. I like to use them fresh and throw them right into my soup after slicing. They will cook faster fresh, in only a minute or two.
  12. *The noodles are best when they are not cooked for a long amount of time, as they will continue to soak up liquid and soften. Add them to your soup only in the last few minutes of cooking.
3.2.2925

*The noodles are best when they are not cooked for a long amount of time, as they will continue to soak up liquid and soften. Add them to your soup only in the last few minutes of cooking.

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Filed Under: Pasta, Soups and Stews Tagged With: egg, flour, handmade, homemade, how to, noodles, recipe, soup, tutorial

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Comments

  1. Eden says

    August 7, 2015 at 7:27 PM

    I’ve made these once and they were delicious! I’m curious if you’ve ever tried freezing them. I’d like to make a double batch and freeze half of the dough.

    Reply
    • Kayley says

      August 10, 2015 at 3:57 PM

      Thanks Eden! I haven’t tried freezing them, but I would imagine that if you kept them dusted with enough flour to keep them from sticking they would freeze just fine. Let me know how if works if you try it!

      Reply
    • Becky says

      September 16, 2015 at 11:24 PM

      I made egg noodles and used only half the dough. I froze the other half, still in a ball, wrapped it in plastic wrap and then put it in a freezer bag. I just pulled out that dough today and made the rest of the noodles and put them in chicken noodle soup. They were great!! I’m not sure you could freeze the noodles but you can freeze the dough. 🙂

      Reply
      • Kayley says

        September 17, 2015 at 10:13 PM

        Glad to hear it freezes well! Thanks Becky!

        Reply
    • Andrea says

      July 18, 2016 at 7:56 PM

      My grandma made homemade egg noodles all the time and froze the extra for later. They are just a delicious frozen! Though, like stated, you should dust them with flour first (gma always did) to prevent sticking.

      Reply
    • carl’s jr says

      July 19, 2019 at 4:30 PM

      nae nae sauce

      Reply
  2. JJ says

    November 10, 2015 at 11:46 AM

    When you say “1 T butter”, what does the T stand for?msuper excited to make these, want to get it right!

    Reply
    • Kayley says

      November 11, 2015 at 7:18 AM

      T stands for tablespoon. Hope you like them =)

      Reply
  3. Sue Lucas says

    April 14, 2016 at 11:28 AM

    HOW long did it take to thaw

    Reply
  4. stacey says

    October 21, 2016 at 3:41 PM

    All purpose flour?

    Reply
  5. Daniele says

    December 16, 2016 at 3:22 PM

    Do you use all purpose or self rising flour and do you sift flour?

    Reply
    • Kayley says

      December 16, 2016 at 5:00 PM

      All purpose, no sifting necessary. 🙂

      Reply
  6. Jamie says

    January 12, 2017 at 12:59 PM

    How long do u get dry b4 u can freeze

    Reply
  7. Brianna says

    September 23, 2017 at 10:58 AM

    What is your recipe for the soup that you use with these noodles if you don’t mind me asking? ?

    Reply
  8. Julie says

    December 25, 2017 at 1:18 PM

    I made these and they were delicious!

    Reply
  9. Klista says

    January 10, 2018 at 8:13 AM

    How long does it take to dry?

    Reply
  10. Gail says

    January 16, 2018 at 7:53 AM

    I make mine with whole wheat flour…and use extra melted butter. I roll mine out on a floured t towell (with lots of flour). I Use a rolling pin…coated with flour.
    Works out great
    Delucious.

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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