These homemade egg noodles are perfect in soups, pasta dishes, or just by themselves with a little butter and cheese. They’re more flavorful than any noodles you’ll find in the store, and they’re fun to make, too!
Rich and Flavorful Homemade Egg Noodles
I love to make homemade egg noodles. Usually if I need noodles I use a store bought pack just for the convenience. But when I’m feeling special, or have the time, I break out this recipe. The quality difference between these homemade noodles and the ones you’ll find in the store is massive. These noodles simply taste better and have a better texture.
Part of why they taste better is my secret ingredient: chicken bouillon. I use bouillon instead of salt for seasoning these noodles, and the flavor is incredible. They basically taste like chicken dumplings! I guarantee you that you won’t find any noodles at the supermarket that have this much flavor, and it serves as a perfect base for however you choose to cook these noodles.
Why You’ll Love This Recipe
There are so many different reasons to love these homemade egg noodles. Here are a few of the things I love the most about them.
- They’re versatile. You can use these egg noodles for so many different dishes. They really are great with just some butter or oil on them (especially if you add cheese or fresh pepper!), and they can replace dried noodles in any pasta dish, or noodle soup. You can even use them in Asian dishes, like ramens or stir fries!
- They’re fun. Making these noodles takes a little bit of time and love, but it’s a really fun process. And just as importantly, you’ll impress people when you tell them you made homemade noodles! I love to have people over for dinner and see the look on their face when I tell them that the egg noodles they’re eating are homemade! It’s a lot of fun.
- Amazing chicken flavor. When you think of noodles, you don’t usually think of flavor. Usually they’re just a base for a flavorful soup or sauce. But these noodles are positively dripping in flavor. The chicken bouillon really shines through, and they taste a little eggy, too (in a good way). You won’t find noodles anywhere that have this much flavor.
What You’ll Need
These homemade egg noodles only use four ingredients! Scroll to the recipe card at the bottom of the page to see the exact amounts of each ingredient.
- All purpose flour
- Eggs – You need both whole eggs and egg yolks for this dish.
- Chicken bouillon – If you don’t have bouillon, or just want a more neutral flavor, you can substitute kosher salt.
How to Make Homemade Egg Noodles
Here’s how to make these luscious, flavorful homemade egg noodles.
- Mix the ingredients. Add the flour, egg, egg yolks, and bouillon to the bowl of a stand mixer equipped with the paddle attachment. Mix until the mixture forms coarse crumbs.
- Add the water. Add the water in small amounts while mixing on medium-low speed, until the mixture forms a ball.
- Knead. Using the dough hook attachment, knead the dough on medium speed until it becomes smooth and elastic. This should take about 10 minutes.
- Rest. Cover the bowl with a kitchen towel or plastic wrap and rest for 10 minutes.
- Roll the dough. Divide the dough into 4 equal pieces. Place one of the pieces on a floured surface, and roll it out as thin as you can. It should form a rectangle about 9×16 inches.
- Cut. Use a knife or pizza cutter to cut the dough into strips about ¼-inch wide. You can cut them however long you want.
- Cook. Add the noodles to boiling water and cook for 3-5 minutes. Or you can dry the noodles first at room temperature for 2-3 hours, then cook for 12-13 minutes.
Tips and Tricks
Here are a few tips for when making this homemade egg noodle recipe.
- Adjust the water accordingly. The amount of water you need in this recipe varies depending on the heat and humidity where you are, and the flour that you’re using. Add the water in very small amounts so that you can find the right portion for your recipe. You want the bough to be fairly dry.
- Make adjustments as wanted and needed. I make this dough in my stand mixer, but if you don’t have one that’s okay! Just mix and knead the dough by hand. It will be just as good, just a little more work. You can also use a pasta maker (or the pasta maker attachment for a stand mixer) if you have one. And finally, feel free to play with the flavor! You can use different types of bouillon if you like, such as mushroom, veggie, or beef bouillon. Or you can use salt if you prefer that flavor.
- Refrigerate the dough. If you want your noodles to be a perfect consistency, then wrap the dough in plastic wrap (or put it in a plastic bag), and place it in the fridge for at least 30 minutes before rolling it out. This will allow the flour to absorb all of the water and eggs.
- Salt the cooking water. These noodles are super well seasoned, but you’ll get the most out of them if you salt the cooking water when boiling them.
What to Serve Homemade Egg Noodles With
I’ll be honest, my favorite way to eat these homemade egg noodles is with a healthy chunk of butter melted into them, and a good sprinkling of parmesan cheese. But I also love to use these in place of store bought pasta in some of my favorite noodle dishes. Here are a few recipes that I recommend using these noodles in.
How to Store Leftovers
If you cook these noodles, you can store them in an airtight container in the fridge for up to 5 days. If you dry them, you can store them in an airtight bag in the fridge for up to 3 days.
Can I Freeze This Recipe?
You can freeze these homemade egg noodles whether you’ve cooked them or dried them. Cooked noodles will last in an airtight container in the freezer for 3 months, while dried ones will last for 2 months. Thaw or defrost the cooked noodles before reheating. Dried noodles can be added to boiling water straight from the freezer, but cook in small batches so you don’t cool down the water too much.Print
These homemade egg noodles are perfect in any pasta dish, noodle soup, or just plain with some butter and cheese. Thanks to a secret ingredient, they have more flavor than any noodles you’ll find in the store.
- 2 cups all purpose flour
- 1 egg, plus 3 egg yolks
- 2 teaspoons dry chicken bouillon, or kosher salt
- 1/4 – 1/3 cup water
- In the bowl of your stand mixer fitted with the paddle attachment mix the flour, whole egg, egg yolks, and bouillon (or salt) until combined and the mixture resembles coarse crumbs.
- With the mixer on medium-low speed, add in water, one tablespoon at a time only until the mixture forms a ball. Dough will be on the dry side, this is ok.
- Replace the paddle attachment with the dough hook attachment and turn mixer onto medium speed, kneading the dough for 10 minutes, until smooth and elastic. Cover the dough and let it rest for 10 minutes. Alternately, you can knead the dough by hand for 10 minutes.
- Divide the dough into 4, equal pieces. On a lightly floured surface roll one portion at a time using a rolling pin (keeping the other pieces covered) into a rectangle, as thin as you can. Rectangle will be approximately 9×16.
- Using a pizza cutter, or knife cut into long strips, approximately 1/4″ wide. You can now, cut the noodles to the length you like.
- Allow the noodles to dry at room temperature for 2-3 hours (see note). You can let them dry on parchment paper, or a cooling rack.
- When they’re dry, add them to a large pot of boiling water and boil for 12-13 minutes.
- Drain and serve.
I add chicken bouillon to my egg noodles for extra flavor. You can use salt instead if you prefer.
You can boil the noodles fresh, instead of drying them. Just add them to boiling water and coil for 3-5 minutes, until they float.
We enjoy these with butter and parmesan cheese, for a simple meal.
- Serving Size:
- Calories: 287
- Sugar: 0.3 g
- Sodium: 35.9 mg
- Fat: 5.2 g
- Carbohydrates: 48.2 g
- Protein: 10.1 g
- Cholesterol: 184.8 mg