How to make egg noodles

What can you do with 35 minutes and five ingredients?

Make dinner! 

Join me in making Homemade Egg Noodles. We'll have them on the table and ready to go before you know it. And the good news: I bet you have them all the ingredients in your pantry right now.

What are egg noodles?

Egg noodles are exactly what they sound like — noodles made from an egg-based dough. We also include salt for flavor and baking powder for texture — egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost — plus we use milk for added richness. The dough can be made entirely in a food processor, and you can roll it with pasta machine or by hand, depending on what you have on hand.

How to make egg noodles

Put the following in the bowl of your food processor:

• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon salt
• 1 teaspoon baking powder

While the machine is running, slowly add 2 large well-beaten eggs.

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

The result will look very similar to fine cornmeal; but if you pinch a bit in your hand, it'll hold its shape. Turn the machine on and slowly pour in 1/2 cup (113g) milk. The dough will come together quickly now, so be ready. Depending on the flour, the weather, etc. you may not need all the milk, so pour it in slowly and only add it all if the dough seems dry.

Stop the machine and check the consistency of the dough — it should be smooth and firm. If you open the processor up and see several balls of dough that are separate, dry, or crumbly looking, you know the dough is too dry, and you want to add more milk. If the dough is too wet, add a touch more flour. 

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

If you don't have a food processor, you can make the dough in your stand mixer, or even using your bread machine's dough cycle.

Wrap the dough well and let it rest at room temperature for 30 to 60 minutes. You can also make the dough early in the day or even the night before and keep it well wrapped in the fridge.

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

Using a pasta machine or a rolling pin and some elbow grease, roll the dough out about 1/16" thick, or thin enough that you could see your hand through it. Use a sharp knife or pizza cutter to cut 1/2" wide strips, then cut those into 2" long strips.

Toss the strips with a little extra flour to keep them from sticking.

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

How to cook egg noodles

If you want to freeze the noodles for later use: Spread them out and let them dry for a few hours. Place them in a zip-top bag and into the freezer for about a month – if they last that long!

If you're cooking right away: Let the noodles dry while you bring a pot of water to a rolling boil. You can also cook the noodles right in your chicken soup, stew, etc.

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

Add the noodles to the boiling water and stir well. They'll float to the top fairly quickly, and be fully done in about 3 minutes. Keep in mind that fresh pasta waits for no one, so have everything ready to serve before dropping the noodles in the water.

Taste a noodle or two for doneness. When they're just right, drain them well and toss with a little butter. Serve hot with your favorite entrée and veggies.

Photography by Patrick Marinello; food styling by Yekaterina Boytsova

Cover photo by Patrick Marinello; food styling by Yekaterina Boytsova.