Homemade egg noodles made from just 3 ingredients. Easy, comforting and really fun to make!
I use these noodles for sups – either sweet or sour. My grandma used to make them often, and I really loved her smoked pork with homemade noodles soup.
What a delish!
These noodles brig consistency and texture to any soup and are really tasty.
So, what do we need?…
🥚 Ingredients For Homemade Noodles
We just need 3 simple ingredients for these noodles.
- Pinch of salt
Let’s make some egg noodles!
🍝 How To Make Egg Noodles
Step 1: make the dough
In a large enough bawl, beat the eggs with a pinch of salt. Start adding the flour in batches, stirring with a fork until a firm dough starts forming.
Transfer to a well floured working space and start kneading for abut 7-10 minutes, slowly incorporating the rest of the flour as needed.
The standard egg noodles recipe recommend 100 g flour for 1 egg. But, we may not need the entire flour quantity, depending on the size of the egg and the flour humidity.
The dough must be firm enough to be rolled out without sticking to the hands or to the working surface. Keep kneading until the dough becomes firm and smooth, not too soft but not too hard either.
As you can see, 2 tbsp of flour never made it to my noodles.
Step 2: roll the dough & dry
When the consistency is right, start rolling the dough into a large round shape sheet. As thinly as you can, turning it over a few times and sprinkle it with flour all the time so it does not stick.
Let it rest and dry for about half an hour so you can cut the noodles.
Step 3: cut the noodles
After 30 minutes, roll the dough onto the rolling pin and cut it lengthwise. Place the parts one over the other and fold them 2-3 times.
Cut the noodles as arrow or wide as you like. I always use slightly wider noodles for sweet soups than for my sour soups. So I cut them both ways.
After cutting, unstick them apart and space / spread them on a larger surface. You can use them right away, or let them dry overnight and store for later usage.
Leftovers & Storage
After drying, place the egg noodles in plastic bags or containers and store them up to 30 days in the fridge or freeze them for up to 3 months.
You can use these homemade egg noodles in my Romanian meatball soup for enhanced consistency and a tasty addition.
Homemade Egg Noodles
- 2 eggs
- 1.5 cups (200g) all purpose flour
- 1 pinch of salt
- Beat the eggs with a pinch of salt in a bawl. Start adding flour until a slightly firm dough starts forming. Transfer to a well floured working space, kneading 7-10 minutes until smooth and firm, incorporating more flour as needed. The dough must not stick to the hands or the working space.
- Roll out a large round sheet as thinly as you can. Let it dry for 30 minutes.
- Roll the dough and cut the egg noodles as narrow or wide as you prefer. Unstick them and space them apart. Use them immediately or let them dry completely for future usage. Place them in plastic bags / containers and store them into the fridge for 30 days or freeze them for up to 3 months.