Grandma’s Homemade Egg Noodles

Nothing beats the silky, tender bite of homemade egg noodles. Forget those dry, store-bought versions that taste like the cardboard they’re packaged in! These four-ingredient wonders will transform your soups and stews into something that’ll have everyone asking for seconds before they’ve finished their firsts.

The magic of these noodles is in their simplicity. Just eggs, flour, milk, and salt come together to create something that tastes like it took hours of culinary training to perfect. They’re rustic yet elegant, simple yet sophisticated, and absolutely perfect for everything from a cozy chicken soup to a decadent beef stroganoff. The best part? You don’t need a fancy pasta machine or special equipment – just your hands and a rolling pin.

Ingredients

• 2 large eggs
• 3/4 teaspoon salt
• 2 tablespoons milk
• 1 1/2 – 2 cups all-purpose flour

Steps

1. In a medium bowl, mix eggs, milk, and salt together until completely smooth. The mixture should have a uniform yellow color with no streaks of egg white. Stir in one cup of flour until smooth, using a fork to prevent lumps from forming. Add additional flour, just a tablespoon at a time, until the dough comes together in a ball but remains slightly sticky. The dough should pull away from the sides of the bowl but still feel tacky to touch.
2. Dust your work surface with 2-3 tablespoons of flour. Dump dough onto the floured surface. With well-floured hands, knead the dough until it’s no longer sticky, about 3-5 minutes. You’ll know it’s ready when it feels elastic and smooth rather than tacky. Allow dough to rest for 10 minutes – this crucial step allows the gluten to relax, making the dough easier to roll out thin.
3. Sprinkle your counter with another 1-2 tablespoons of flour. Roll the dough out until it’s very thin — less than 1/4-inch thick or paper thin. You should almost be able to see your counter through the dough. If it starts sticking, dust with more flour as needed.
4. Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, making them as narrow or wide as you prefer. For soup noodles, aim for about 1/4-inch wide strips; for dishes like stroganoff, you might prefer 1/2-inch wide noodles. Gently gather them with your fingers into a loose pile to give them a more natural shape rather than leaving them flat. For visual appeal, you can twist some between your fingers to create more texture.
5. To cook immediately, bring a pot of water to a rolling boil and add 1 tablespoon salt. Drop in the fresh noodles and cook until tender but still slightly firm to the bite, about 2-3 minutes. Watch carefully as fresh noodles cook much faster than dried ones. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
6. Alternatively, add them directly to a pot of simmering soup (not rapidly boiling, which can break delicate fresh noodles), like chicken noodle soup. They’ll cook right in the broth, adding body and flavor as they simmer. Or, enjoy them simply with melted butter and a sprinkle of parmesan cheese for a comforting side dish.

Smart Swaps

• Use whole wheat flour for up to half the all-purpose flour to add more fiber and nutty flavor
• Replace the milk with buttermilk (same amount) for a subtle tangy flavor
• Add 1/2 teaspoon dried herbs (thyme, rosemary, or parsley) to the dough for herb-flecked noodles
• For egg-free noodles, substitute the eggs with 3 tablespoons olive oil and 2 tablespoons water

Make It Diabetes-Friendly

• Replace all-purpose flour with 1 1/2 cups almond flour mixed with 1/2 cup vital wheat gluten to reduce carbs by approximately 65% per serving
• Add 1 tablespoon ground flaxseed to the dough to increase fiber content and slow glucose absorption
• Make thinner noodles (about 1/8-inch wide) to reduce portion size while maintaining satisfaction
• Pair with protein-rich foods and non-starchy vegetables to create a meal with a lower glycemic impact (under 55 GI)

Pro Tips

• For extra-yellow noodles, use farm-fresh eggs with deep orange yolks
• The dough should rest at least 10 minutes but can rest up to 30 minutes for even easier rolling
• Dust cut noodles with flour if not cooking immediately to prevent sticking
• To dry for later use, spread noodles on a cooling rack for 1-2 hours until they feel dry to the touch
• Fresh noodles freeze beautifully – freeze them flat on a baking sheet for 30 minutes before transferring to a container
• The perfect thickness test: you should be able to see your hand as a shadow through the rolled dough