Why You’ll Love This Recipe
- Minimal Ingredients – Only five simple pantry staples are needed.
- Quick & Easy – With just a little kneading and rolling, you can have fresh noodles in under an hour.
- Better Than Store-Bought – Freshly made noodles have a richer flavor and softer texture.
- Versatile – Great for soups, pasta dishes, or as a side with butter and herbs.
- Make-Ahead Friendly – Store in the fridge or freezer for later use.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 large egg
- 2 egg yolks
- 3 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour
Directions
- Mix Wet Ingredients – In a medium bowl, whisk together the egg, egg yolks, and cold water until smooth.
- Add Dry Ingredients – Stir in the salt and gradually add the flour, mixing until a rough dough forms.
- Knead the Dough – Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little flour.
- Rest the Dough – Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
- Roll Out & Cut – Divide the dough into 2 portions. Roll each portion into a thin sheet (about 1/8 inch thick). Use a sharp knife or pasta cutter to slice into thin strips.
- Dry Slightly (Optional) – Let the noodles sit for 15–20 minutes to dry slightly if you prefer firmer pasta.
- Cook the Noodles – Bring a large pot of salted water to a boil. Add the noodles and cook for 2–3 minutes until tender. Drain and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cooking Time: 3 minutes
- Total Time: 48 minutes
- Calories per Serving: 150 kcal
Variations
- Herbed Noodles – Add dried or fresh herbs like parsley or basil for extra flavor.
- Whole Wheat Option – Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier taste.
- Spinach Noodles – Blend fresh spinach into the wet ingredients for a vibrant green color and added nutrients.
- Gluten-Free Version – Use a gluten-free flour blend, but be mindful of texture differences.
- Cheesy Noodles – Mix in a little grated Parmesan cheese for a rich, cheesy flavor.
Storage & Reheating
- Refrigeration: Store uncooked noodles in an airtight container in the fridge for up to 2–3 days.
- Freezing: Lay the noodles flat on a baking sheet to freeze, then transfer to a freezer bag for up to 3 months.
- Reheating: Freshly cooked noodles are best enjoyed immediately. If reheating, warm them briefly in hot water or a pan with butter.
FAQs
1. Can I make these noodles without eggs?
Yes, but the texture and richness will change. Try using a mix of water and oil as an egg substitute.
2. Do I need a pasta machine?
No, a rolling pin and a sharp knife work just fine.
3. How do I prevent the noodles from sticking?
Dust them with a little flour before cutting and storing.
4. Can I make the dough ahead of time?
Yes! Wrap it tightly in plastic wrap and refrigerate for up to 24 hours before rolling and cutting.
5. What sauces pair well with these noodles?
They work well with butter and herbs, marinara, Alfredo, or even a simple garlic olive oil sauce.
6. Can I use bread flour instead of all-purpose flour?
Yes, but bread flour will give the noodles a slightly chewier texture.
7. How long do I cook frozen noodles?
Boil frozen noodles for about 4–5 minutes, slightly longer than fresh ones.
8. Can I dry these noodles for longer storage?
Yes, let them air-dry completely and store in an airtight container for up to a month.
9. Can I use these noodles in soups?
Absolutely! They hold up well in broths and soups like chicken noodle soup.
10. What’s the best way to roll the dough evenly?
Work on a well-floured surface and use a rolling pin with even pressure.
Conclusion
Homemade egg noodles are a game-changer in the kitchen. With just five simple ingredients, you can create fresh, flavorful pasta that elevates any dish. Whether you’re making a comforting soup or a hearty pasta meal, these noodles are easy to prepare and store for future use. Give this recipe a try and enjoy the satisfaction of homemade pasta!
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Homemade Egg Noodles – Just 5 Ingredients
- Total Time: 48 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Homemade egg noodles are easy to make with just five simple ingredients! These fresh, tender noodles are perfect for soups, pasta dishes, or as a buttery side. Skip the store-bought version and enjoy the rich flavor and texture of homemade pasta in under an hour.
Ingredients
- 1 large egg
- 2 egg yolks
- 3 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
- Mix Wet Ingredients – In a medium bowl, whisk together the egg, egg yolks, and cold water.
- Add Dry Ingredients – Stir in salt, then gradually mix in the flour until a rough dough forms.
- Knead the Dough – Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Rest the Dough – Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- Roll Out & Cut – Divide dough in half, roll each portion into a thin sheet (1/8 inch thick), and slice into thin strips.
- Dry Slightly (Optional) – Let noodles sit for 15–20 minutes for a firmer texture.
- Cook the Noodles – Boil salted water, add noodles, and cook for 2–3 minutes until tender. Drain and serve.
Notes
- Dust noodles with flour before storing to prevent sticking.
- Adjust thickness to preference; thinner noodles cook faster.
- Resting time helps relax gluten for smoother rolling.
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 3 minutes
- Category: Pasta & Noodles
- Method: Handmade
- Cuisine: Universal
