HOMEMADE EGG NOODLES
These homemade egg noodles are rich, tender, and easy to make with just a few basic ingredients. Perfect for soups, casseroles, or as a side dish, they bring hearty comfort to any meal.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ¼ cup milk
- 1 tablespoon butter melted
Instructions
Mix the Dough:
- In a large bowl, whisk together flour and salt. Make a well in the center and add eggs, milk, and melted butter. Mix with a fork, then knead until a smooth dough forms.
Rest the Dough:
- Cover the dough with a clean towel or plastic wrap and let rest for 30 minutes at room temperature.
Roll and Cut:
- Divide dough in half. Roll each portion on a floured surface to about ⅛-inch thickness. Use a knife or pizza cutter to slice into noodles.
Cook:
- Bring a large pot of salted water to a boil. Add noodles and cook for 5–7 minutes, or until tender. Drain and serve as desired.
Notes
Make Ahead:
You can roll and cut the noodles ahead of time. Let them dry on a rack for a few hours and store in an airtight container for up to 2 days. Customizing the Flavor:
Add a pinch of garlic powder or chopped herbs (like parsley) to the dough for extra flavor. Serving Suggestions:
Great in chicken noodle soup, beef stroganoff, or tossed with butter and herbs for a simple side. Allergy-Friendly Options:
For a dairy-free version, replace milk and butter with water and olive oil. Not suitable for egg-free diets. Storage Tips:
Store leftover cooked noodles in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
You can roll and cut the noodles ahead of time. Let them dry on a rack for a few hours and store in an airtight container for up to 2 days. Customizing the Flavor:
Add a pinch of garlic powder or chopped herbs (like parsley) to the dough for extra flavor. Serving Suggestions:
Great in chicken noodle soup, beef stroganoff, or tossed with butter and herbs for a simple side. Allergy-Friendly Options:
For a dairy-free version, replace milk and butter with water and olive oil. Not suitable for egg-free diets. Storage Tips:
Store leftover cooked noodles in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.