Homemade Egg Noodles Recipe

Sunday, March 7, 2021
Homemade Egg Noodles are an easy to make recipe and so delicious! Making these always brings me back to one of my favorite childhood memories of  Granny making Egg Noodles and hanging them from coat hangers from the chandler in the dinning room.

Egg Noodles are a favorite in our house with Beef Stroganoff, Swedish Meatballs, Chicken Noodle Soup, and Crock Pot Beef Stroganoff

Homemade Egg Noodle dough rolled out on a white cutting board and sliced.

My Granny regularly made Homemade Egg Noodles, and they were always my favorite. 

Homemade Egg Noodles were one of the first things I learned how to make after Colt and I lived in together, and are still a staple.

It seemed like once every few weeks Granny would make homemade pasta and hang it from the chandelier in the dining area with coat hangers to dry while I was growing up.

I remember watching her roll the dough with a hand cranked pasta maker, and begging for her to let me help. We never had boxed pasta other then spaghetti and macaroni. 

Chicken soup and casseroles where always filled with delicious homemade noodles. To this day when I have tried to make a casserole with boxed noodles I never enjoy it as much as the Homemade Egg Noodles. 

I know I'm a noodle snob I was so spoiled it makes somethings hard to settle for. Every so often my husband throws in tuna casserole when I ask him for a few dinner idea's.

I then try to redirect his attention as hand kneading dough isn't my things usually. Who has time to spend 20 minutes kneading? Not me. 

But tuna casserole with regular egg noodles yuck!

So one day I thought why not use the kitchen aid to knead the dough like bread but on 2 so it's a bit more gentle and voilĂ  no more kneading! Now only to go buy a hand cranked pasta roller and I will be 1 happy camper!

Here's how to make Homemade Noodles from scratch:

Flour and Salt in a stainless steel mixing bowl.

  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt 
To a stand mixer bowl and mix.

Flour with a well made into the center with 4 whole Eggs and olive oil in the center.

Make a well in the center of flour add:
  • 4 whole Eggs
  • 1 teaspoon Olive Oil

Eggs in the center of a flour well being mixed into flour.

Use a fork to blend eggs.

Flour and egg mixture in a mixing bowl fitted with a dough hook.

Place in mixer with a dough hook and turn on 2.

Half way through kneading Homemade Egg Noodle Dough in a mixer. The dough is crumbly.

Keep going almost to next step.

Crumbly Egg Noodle Dough in a mixing bowl.

If the dough is looking really crumbly and won't pull together add a little water a tablespoon at a time until it pulls away, kneading for 1 minute between additions of water.

Up to a 1/4 of a cup water.

Be careful not to use too much water or you will have a sticky mess.

Firm Egg Noodle Dough in a mixing bowl with a dough hook.

Dough will look rough and pulled away from the sides of the bowl but be firm to the touch.

Now knead dough for 10 minutes on 2, or until dough is smooth see next picture.

This allows the gluten to develop.

A resting ball of Homemade Egg Noodle Dough.

The dough is now ready to be covered with plastic wrap or a bowl over the top to keep moist. Let rest 35 minutes. 

A rested ball of Homemade Egg Noodle Dough on a floured cutting board.

After 35 minutes you should have a nice workable dough, that is smooth, and firm.

Divided into 4 Homemade Egg Noodle Dough on a floured cutting board.

Divide into fours on a floured work surface.

Homemade Egg Noodle dough being rolled out with a rolling pin on a white cutting board.

Roll the dough out to desired thickness on a  floured work surface. I like mine as thin as the dough will allow, but still be workable.

I find stretching by hand and rolling a bit of the dough over the rolling pin and pulling helps.

Also if you have a nice surface where the dough won't stick use flour lightly, so there is still some traction from the surface to help stretch the dough.

Have patience the dough will try to shrink back, but eventually you will win the battle of the dough.

Rolled out Homemade Egg Noodle Dough on a white cutting board with a small pile of flour in the back ground.

Dough rolled out and ready to cut. Make sure under dough has enough flour to keep from sticking when cut.

Homemade Egg Noodle dough rolled out on a white cutting board and sliced.

The finished noodles cut to desired size and thickness. 

I find a knife works best as a pizza cutter is harder to control making straight lines. 

Allow to rest a minimum of an hour on the counter before cooking. 

Boil in salted water, stock or soup for 4 minutes. Test doneness by tasting.

I think this Easy Chicken and Gravy from Feeding Your Fam would be delicious over these Homemade Egg Noodles. 

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Yield: 6
Author: Serena Bakes Simply From Scratch
Homemade Egg Noodles Recipe

Homemade Egg Noodles Recipe

Homemade Egg Noodles recipe with 5 ingredients is just like Granny would make from Serena Bakes Simply From Scratch.
Prep time: 1 HourCook time: 4 MinTotal time: 1 H & 4 M


  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 4 whole Eggs
  • 1 teaspoon Olive Oil
  • 1/4 cup Water (Up To)


  1. Place flour, and salt in a stand mixer.
  2. Stir together using a fork.
  3. Make a well in the center, add eggs, and olive oil.
  4. Mix eggs using a fork until whites have been thoroughly blended in.
  5. Use dough hook in stand mixer, and turn onto 2 or medium-low. If the dough is still quite dry after 6 minutes of kneading you can add a tablespoon of water at a time. Kneading for at least a minute between additions, as to not add too much water or you will have a sticky mess. At this point the dough will be rough on the surface but has pulled away from bowl around the dough hook and is firm.
  6. Knead dough for another 10 minutes or until smooth. This helps the gluten to develop.
  7. Cover and allow dough to rest for 35 minutes.
  8. Divide dough into 4's on a floured work surface. Roll each portion of dough on a floured work surface. Roll part of the dough over the rolling pin and pull till desired thickness is reached. Make sure under the sheet of dough has enough flour to keep from sticking to work surface when cut. Then use a large sharp knife to cut pasta to desired thickness and size.
  9. Allow to dry at least 1 hour I lay mine on a few cookie sheets with some flour to keep from sticking as I use mine the same day, but if you like you can hang them from hangers and allow to dry overnight for use later like my Granny would.
  10. Cook pasta in salted boiling water, stock, or soup. For approximately 4 minutes or until tender. Test doneness by tasting. Or store in a freezer until ready to use.



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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Homemade Egg Noodles in the top photo. The bottom photo is a bowl of flour with 4 Egg in the Center. Black Text Homemade Egg Noodles between the two photos


  1. Can these noodles be frozen?

  2. This is almost exactly how my grandma made noodles (but but hand, of course). Grandpa and I loved raw noodles. She's spread them out on the kitchen island to dry, and I'd sit on grandpa's lap in his wheelchair, scooping a few of the counter as we rolled past. Weed hide in the living room with our booty.

    1. Your story put the biggest smile on my face! I love memories like that! Thank you for sharing with me!

  3. My grandmother would make these at least 4 times a year and she always had me help her. These came so close to hers that it would bring tears to my eyes when I make them. Wonderful memories of childhood. This recipe is so wonderful and easy, and they came out perfect.

  4. This recipe came out perfect! Thank you!!

  5. How many servings does this make?

  6. This was my first time making noodles and these came out perfect. Thank you for sharing.

  7. My pasta sticks together using my kitchen aid pasta attachment that is round. How can I keep it from sticking

    1. I don't have the attachments but are you talking about the rollers or the press attachment? Thanks, Serena

  8. Press attachment is

    1. You'll probably need to make a stiffer dough by adding more flour, it make take some experimenting to get the consistency correct. Is it sticking together out of the attachment or after it hits the counter or bowl? If it's directly out of the attachment I would make a stiffer dough. If it's sticking on the counter together you'll need to work quickly to keep it coated with flour to keep it separated. Semolina Flour is good to prevent sticking and might even be worth trying as the flour in the dough to press. I don't have a press yet and hopefully this year I'll purchase one and be able to experiment more with what works best. Thanks, Serena

  9. Thanks for sharing your story, my mom would roll out several sheets of dough and let them sit for a while (on top of tea towels that were placed over backs of. Hairs and over the ironing board) when she was ready, she would take and aprinkle flour over one sheet of dough (generously) and then place another sheet of dough over that one and then would take all those sheets and meticulously roll them into a snug ish roll and then take a nice sharp knife and cut the roll from one end to the other in super thin or thicker cuts of noodles. Always loved watching the process.


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