Pin it
I remember watching my grandma in her kitchen as she crafted egg noodles by hand. This easy technique she taught me has become my go-to when I want to bring something extra special to our family dinners. You'll only need four basic ingredients that are probably sitting in your pantry right now. My little ones get so excited helping me flatten the dough and seeing their funny-shaped noodles change when they hit the water.
Wonderfully Basic
Homemade noodles taste incredibly different from store-bought ones, and you won't need any special tools to make them. Just your hands, something to roll with, and simple ingredients will do the trick. I really like how they work in so many dishes - throw them in some chicken soup or mix them with butter and cheese for a quick side when you're in a hurry.
Ingredients List
- Salt: ½ tsp; makes your noodles taste better.
- Milk: 2 tbsp; gives moisture and holds everything together.
- Flour: 2-2½ cups; regular all-purpose, add more or less until it feels just a bit sticky.
- Eggs: 2 large; gives your dough structure and a rich flavor.
Cooking Steps
- Time to Cook
- Toss them into soup or boiling water and they'll cook really fast - just a minute or two. You'll know they're done when they pop up to the surface.
- Create Your Noodles
- Cut into whatever shapes you fancy. I usually go for simple strips but sometimes get creative with fun shapes when the kids join in.
- Roll It Out
- Here comes the fun bit - roll the dough until it's nice and thin. Don't worry about making it perfect, these are meant to look homemade.
- Give It Some Love
- Work that dough on your floured surface until it feels smooth and stretchy. Let it sit covered for a while - this makes it so much easier to handle.
- Start Your Dough
- Combine eggs, milk and salt, then gradually add your flour. The texture's right when it turns into a slightly sticky ball.
Handy Tricks
Don't rush past the resting time - it really helps when you're rolling out the dough. If your mixture seems too dry, add a tiny bit more milk. Too sticky? Just sprinkle in some extra flour. These noodles are super forgiving so don't worry about making them flawless.
Pin it
Store Extras
I usually make twice as much and let the extra batch dry out on my countertop. They'll stay good in a sealed container in your fridge or freezer. When you're ready to eat them, just drop them right into your soup or hot water without thawing them first.
Frequently Asked Questions
- → Can I prepare these noodles early?
Sure, let them dry on a rack or parchment. Then store airtight. Keep for days in the fridge or freeze for months.
- → How thin should the dough be rolled?
Roll it super thin, like paper or under ¼ inch. Thinness helps it cook evenly and taste great.
- → Is freezing these noodles okay?
Both unrolled dough and cut noodles can be frozen. Toss them straight into boiling water or soup when ready.
- → How do I know the noodles are ready?
Fresh pasta cooks fast, usually in 2-3 minutes. Look for tender noodles with a slight firmness left.
- → What meals do these go well with?
They're delicious in soups, with stroganoff, paired with Swedish meatballs, or just mixed with butter and cheese.