Name: Homemade Egg Noodles – Just 5 Ingredients
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1 whole egg; 2 egg yolks; 3 tablespoons cold water; 1 teaspoon salt; 2 cups all-purpose flour

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These homemade egg noodles are rich, hearty, and incredibly easy to make with only five simple ingredients. I love how versatile they are—I can serve them in soups, with sauces, or as a comforting side dish. Making noodles from scratch always feels special, and this recipe gives me that classic homemade taste with minimal effort.

Homemade Egg Noodles – Just 5 Ingredients

Why You’ll Love This Recipe

I like this recipe because it doesn’t take much time, yet the results are amazing. The noodles cook up tender but with a nice bite, and they soak up flavor beautifully in soups or stews. I also enjoy the flexibility—they can be cut thinner for delicate dishes or thicker if I want them to feel more like dumplings. Since I can store or freeze them, I always have a homemade option ready for quick meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 egg
2 egg yolks
3 tablespoons cold water
1 teaspoon salt
2 cups flour

Directions

I beat the egg and yolks together until light and fluffy.
I stir in the cold water, salt, and flour, then knead until the dough is smooth.
On a floured surface, I roll the dough out to about 1/8 inch thickness.
Using a sharp knife or pizza cutter, I slice the dough into strips.
I let the noodles dry slightly or cook them right away in boiling water for 7–9 minutes.
I serve them in chicken soup, with butter and herbs, or however I like best.

Servings and timing

This recipe makes about 4 servings of noodles. It takes me roughly 15 minutes to prepare the dough and another 7–9 minutes to cook them.

Variations

I sometimes add fresh herbs like parsley or dill to the dough for extra flavor. If I want richer noodles, I use an extra yolk. For a fun twist, I cut them into wider strips to use more like dumplings.

storage/reheating

I keep fresh noodles in the refrigerator for 2–3 days in an airtight container. For longer storage, I freeze them for up to 2 months. When I reheat, I just drop the noodles directly into boiling water or soup without thawing—they cook perfectly.

FAQs

Can I make these noodles ahead of time?

Yes, I often make them a day in advance and refrigerate or freeze until I need them.

Do I need a pasta machine?

No, I roll mine out by hand and cut with a pizza cutter. It’s simple and effective.

Can I dry the noodles completely?

Yes, if I dry them thoroughly, they can be stored in an airtight container at room temperature for weeks.

What dishes work best with these noodles?

I like them in chicken noodle soup, creamy pasta dishes, or tossed with butter and cheese.

Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be a little denser. I sometimes mix half whole wheat and half all-purpose for balance.

Conclusion

Making homemade egg noodles is simple, satisfying, and always worth the effort. I love that I can whip them up with just a few pantry staples and enjoy the rich, comforting taste of fresh pasta any time. Whether I’m adding them to soup or making them the star of the meal, these noodles never disappoint.