HOW TO: Homemade Egg Noodles
Makes enough noodles for about 12-16 servings of a noodle soup.
  • 2½ C. Flour
  • 1 pinch salt
  • 2 Eggs, beaten
  • 1 T. Butter, melted
  • ½ C. Milk
  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.
Recipe by The Kitchen McCabe at