Homemade Egg Noodles
Delicious and simple, perfect for the whole family! Homemade egg noodles can’t compare to store-bought ones. Made only from flour and eggs, they don’t fall apart, store well, and turn out soft and fragrant. You can cook them like pasta or use them in soups.
Updated : 14 November, 2025
Easy
About 1 hour.
Ingredients
300 grams
Wheat flour
3
Eggs
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make homemade egg noodles? Prepare the ingredients. The proportions are simple - for every 100 g (about 3.5 oz) of flour, use one egg and a pinch of salt. You can use just yolks, but I prefer whole eggs.
Step 2
Wash and dry the eggs, then crack them into a large bowl. Add the salt and beat lightly with a fork - no need for a mixer, just mix yolks and whites together.
Step 3
Gradually sift the flour into the eggs. Note that the exact amount may vary depending on flour type and egg size.
Step 4
After each addition, mix - at first with a fork, then as the dough thickens, continue kneading by hand.
Step 5
Once all flour is added, knead the dough by hand (you can also use a bread maker or stand mixer). I prefer doing it manually.
Step 6
When the flour is fully incorporated, transfer the dough to a clean surface and continue kneading. Since there’s no water, the dough will be quite firm.
Step 7
It may feel tough at first, but it will gradually become smoother and more elastic as you work it.
Step 8
The dough should end up smooth, elastic, and non-sticky. Form it into a ball, cover with plastic wrap or a towel, and let rest for 30 minutes. This allows gluten to develop and absorb all moisture.
Step 9
Divide the rested dough into 4 parts. Keep three wrapped and roll out one portion on a floured surface into a very thin sheet - about 1-2 mm (1/16 inch) thick. The thinner, the tastier the noodles.
Step 10
Dust both sides with flour, roll the sheet into a loose cylinder, and cut into thin rings about 3-4 mm (1/8 inch) wide.
Step 11
Unroll each ring - since it’s floured, it will separate easily into noodles.
Step 12
Lightly dust the noodles with flour again and leave them to dry on the table - either completely if storing, or for a few hours if cooking soon.
Step 13
Another method: cut the rolled sheet into strips, stack them, and slice into thin noodles - this version is great for soups.
Step 14
Once dry, store the noodles in an airtight container in a cool, dry place. Cook them like regular pasta, testing for doneness - the time depends on noodle thickness.
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