Homemade Egg Noodles (Edit recipe)

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Homemade egg noodles are both delicious to eat and easy to make! With just 4 ingredients, these fresh egg noodles come together in minutes and are perfect for soup or beef stroganoff.

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PREP TIME

20 minutes

COOK TIME

5 minutes

INGREDIENTS

4

Serves: 6

Ingredients

2 cups All Purpose Flour
2 whole Eggs, (room temperature)
.5 cup Whole Milk, (room temperature)
.25 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the flour to a large mixing bowl and create a well in the center of the flour.
Crack the eggs into the well and add the milk and salt.
Using a fork, whisk to break up the eggs and mix them with the milk.
Slowly mix the flour into the wet ingredients until it forms a rough dough ball.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes.
Unwrap the dough and roll out on a lightly floured to the desired thickness.
Using a sharp knife or pizza cutter, cut the dough into strips in the desired width.
Let the noodles sit on a lightly floured towel or cutting board for 30-60 minutes.
Cook noodles directly in soup or sauce or in boiling salted water for 3-5 minutes until al dente.

Notes

Recipe yields approximately 1 pound of dough. Room temperature ingredients will allow the dough to come together easier. The dough should be tacky, but not sticky. Add additional flour if it's too sticky and add a little bit of milk if it's too dry. The egg noodles are meant to be rustic and rolled and cut by hand, however, if you want them to be more uniform, a pasta roller and cutter machine can be used.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	186
Fat:	1 g
Carbohydrates:	36 g
Protein:	6 g
Cholesterol:	2 g
Sodium:	55 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.