homemade noodles1

Homemade egg noodles are not part of my every day routine but I kind of wish I had a magical way to make enough time in the day so they were. I love them. They are homey and comforting and insanely yummy. Plus, I know we’ve been talking a lot about rock star status lately and how to achieve it in the kitchen but homemade noodles can skyrocket you right to the top of the rock star awesomeness list.

And they are super easy. Super, dee-duper easy.

Because I love you, I included a step-by-step tutorial below the recipe and added pictures for both the by-hand method (go, you!) or the food processor method (while easier, you’ll still get rock star points).

Other than mixing a simple dough, letting it rest, rolling and cutting into strips, there’s nothing tricky here. And if you have a real, life pasta roller machine, you can use that for rolling and cutting the dough (sometimes I pull mine out but most often, if we aren’t doing a fun homemade pasta night with lots of sauces and toppings and just want homemade noodles for, say, chicken noodle soup, I do it the old-fashioned way – rolling pin and pizza wheel because I don’t like cleaning my pasta maker; I’m lazy like that).

homemade noodles2

And if you want a real cheater method for chicken noodle soup, here’s our go-to variation on nights I haven’t prepped a whole, delicious chicken in the crockpot: I fill a 6-quart or so pot 2/3 of the way with good-quality low-sodium chicken broth (right now the Kirkland brand at Costco is my go-to), add chopped carrots, celery, salt and pepper and a bit of dried thyme, cover and simmer for 15 minutes or so until the veggies are mostly tender. Toss in leftover cooked chicken or rotisserie chicken (off the bone, obvs) and egg noodles (these homemade noodles can totally be made in advance and frozen or use store bought) and simmer until the noodles areΒ cooked but not mushy.

My kids can down chicken noodle soup like no other. It’s some kind of super human achievement that I’m hoping gets them into a good college some day. And when I happen to make chicken noodle soup with homemade noodles? Totally time to triple the recipe.

One Year Ago: Black Bean and Butternut Enchilada Skillet
Two Years Ago: Chocolate Chip Peanut Butter and Oatmeal Cookies
Three Years Ago: Pumpkin Cookies with Caramel Frosting

Easy Homemade Egg Noodles

Yield: Makes about 1 1/4 pounds of dough

Easy Homemade Egg Noodles

So a batch of these noodles is the perfect amount for a very large pot of chicken noodle soup. I usually use half a batch of noodles for my family of seven (5 kids, 2 adults). The other half keeps great in the refrigerator or frozen (once they dry out a bit, see the last step in the recipe).

There's also a step-by-step tutorial below the recipe for those interested in pictures of the process. Also, when using homemade noodles in a recipe - if they are brand, spanking fresh (meaning they haven't dried at all), they'll only need a couple minutes in boiling water until they are tender. Even if they've dried a bit, they'll cook in far less time than packaged noodles from the store.


  • 2 3/4 cups all-purpose flour (about 13.75 ounces)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • 2-4 tablespoons milk


  1. By Hand: Combine all the dry ingredients together in a large bowl. Make a well in the center and crack in the eggs. Pour in the milk (start with 2 tablespoons and add more if the mixture is too dry). Using a fork, whisk the mixture until it is mostly combined. It will look shaggy and have some dry spots. At this point, ditch the fork and get in there with your hands. Lift and knead the dough 5-6 times until there are no dry spots remaining and the dough forms a soft, slightly sticky ball. Cover the bowl and let the dough rest for an hour (or up to a couple of days in the refrigerator).
  2. Food Processor: Combine all the dry ingredients and pulse a few times in the bowl of a food processor. With the motor running, add the eggs and mix until the dough is crumbly. Add the milk a tablespoon at a time until the dough forms a ball around the edges of the food processor bowl. It will be slightly sticky but if you pinch a little bit in your fingers and roll it, it should stay together in a little ball without leaving a lot of residue on your fingers. Transfer the dough to a clean bowl, patting into a round ball. Cover the bowl with plastic wrap and let rest for an hour (or up to a couple of days in the refrigerator).
  3. On a lightly floured counter or mat, press the dough into a thick disc-shape. Using a rolling pin, roll the dough as thin as you like into a large rectangle-ish shape - keeping in mind the noodles will puff up quite a bit while boiling - I suggest rolling to at least 1/8-inch thick. See the pictures below for an example. A good rule of thumb is to roll them thinner than you think.
  4. Using a pizza cutter or knife, slice the dough into strips for noodles, depending on how thick you want them. I like to cut the entire rectangle in half when finished so the noodles aren't insanely long.
  5. Use the noodles immediately or let them dry in an even layer on a lightly floured parchment-lined baking sheet (it will probably take several sheets).
  6. If I make these in advance, I let them dry a bit and then toss them in a ziploc bag (they should be dry enough not to stick together) and refrigerate them for a couple of days or freeze them indefinitely.

Recipe Source: from Mel’s Kitchen Cafe (based on an old recipe my mom made growing up)
dough collage

64 Responses to Easy Homemade Egg Noodles {Step-by-Step Pictures Include Food Processor Method or By Hand}

  1. James Myers says:

    Once the noodles are dry can you store them in a bag without freezing them and if so for how long .

    • Mel says:

      They would need to be completely dry (throughout, not just on the edges) so they don’t go bad/moldy. I’m not sure how long they’d keep that way, a week or so?

  2. Janie says:

    Love your blog πŸ™‚ I got overly excited and bought pasta flour. I just made the noodles and they are resting now. My question: I used 2 cups pasta flour and the 3/4 regular flour (mostly b/c I was low on regular flour today. Is there an advantage to using pasta flour? This recipe looks better than any I have used. Grandma used to use one egg to one cup flour and then cream/milk. This looks like richer dough πŸ™‚ Happy!!

  3. Molly says:

    I can’t wait to try this recipe, but just one question- how long do you cook the noodles, fresh and dried? Thanks!

  4. dannie says:

    I am attempting egg noodles for the first time ever and am just wondering how long these need to cook. Do you cook them before you add them to soup?

  5. Lizzie Lynn says:

    what would you sell a batch of your noodles for? How much would you put in a 1 Quart ziplock baggie to give to others? I make homemade noodles and love it. My friends are interested in buying some from me. What would be a good price?

  6. Chris says:

    While the ingredients are the same, rolling is different. I roll out the same way then rub some flour on suface roll doe into a log and slice noodles with sharp knife. Kids love to help unroll noodles.

    Home made noodle lover

  7. Melanie says:

    I made these fresh tonight with your chicken noodle soup recipe–can’t wait to eat them! They were very fun to make. I cut mine with a plastic pizza cutter we got from the local Redwing store as a thank you for buying a pair of boots. It comes in handy a lot as I don’t have to worry about marking up my laminate countertops. Anyways, I am going to freeze half a batch to send to a friend who is having a baby. I was going to put the soup in one container and the noodles in another (both frozen). What should the cooking instructions be for frozen noodles once the soup is simmering?? Thanks!

    • Mel says:

      The frozen noodles should just be able to be tossed into the simmering soup as long as a minute or two is added on to cooking.

  8. Aubri says:

    Hi Mel! Have you ever made these noodles in your Blendtec? I just got one and it comes with a spinach egg noodle recipe that I want to try, but I would love to be able to whip these up too. Just not sure if it will work the the amounts, etc. Thanks!

    • Mel says:

      That’s funny, Aubri – I just saw that recipe in my Blendtec book and wondered if I could try making the dough for these homemade egg noodles in the blender. I haven’t tried it yet, though. My only experience making a bread-type dough in the Blendtec was a significant disaster so I’m a little gun shy but it might be worth a try. Maybe compare ingredient equivalents to make sure this recipe would fit in the Blendtec. Good luck if you try it!

  9. Haley says:

    Curious about an approximate time to cook them?

    • Mel says:

      If they are brand, spanking fresh (meaning they haven’t dried at all), they’ll only need a couple minutes in boiling water until they are tender. Even if they’ve dried a bit, they’ll cook in far less time than packaged noodles from the store.

  10. Angela says:

    Made these last night with your chicken noodle soup recipe, and it was a success – no surprise there. I tried making the noodle dough in a food processor and liked the results. Thanks for all your awesome ideas!

  11. Susan says:

    Just wondering can you use a pasta roller/cutter to make the noodle slices or is this dough too sticky for it. I wasnt 100% sure.

    • Mel says:

      Yep, you certainly can – just make sure to flour both sides of the dough before running it through the machine like you would other pasta.

  12. Barb says:

    my family loves homemade noodles.i roll out my dough to the desired thickness dust lightly with flour to prevent sticking then roll the dough up like cinnamon rolls and cut to the width i want. I then flip them open on to a sheet pan and place in the freezer to dry.i then put the noodles and flour they were dusted with into my broth and chicken pieces
    . the flour acts as a thickener. you now have the best chicken and noodles ever.

  13. Jamie says:

    I like to let mine dry out a little before I use them. However, I don’t have enough counter space to leave them rolled out where I cut them, and they are time consuming to transfer to another surface. So I roll them out on a thin piece of flannel (they’re actually my daughters’ old receiving blankets) dusted with flour. Then after I cut them, I just pick up the noodles with the fabric and lay them on one of my huge cookie sheets. Then then can dry out in the empty oven, on the dining table, or wherever I have space. The flannel and flour help absorb the moisture. I guess this would also work if you rolled it out on parchment paper. The first couple times I made them it just took too long to transfer them into a pan, so I had to be creative.

  14. That dough looks so much easier to work with than the dough I tried making once. It was completely an exercise in frustration attempting to roll it out! I will definitely be trying this recipe. Pinned!

  15. Trina says:

    I’ve been making homemade noodles for years, it’s my kids favorite part of Chicken Noodle Soup. I just throw all the ingredients in my Breadmaker and let it go for 15 minutes, remove the dough, divide into 1/8’s ( I make a huge batch) and run it through my pasta machine.

  16. This is a great post! Thanks for all the information, step by step pictures, and recipe!!

  17. Jennifer Kelly says:

    I was wondering how long you cook the noodles for if they are fresh or have been sitting for a few hours in the quick chicken noodle soup recipe you mentioned in the post. I just love your blog!

    • Mel says:

      It’s included in the notes above the recipe, I believe, but if the noodles are really fresh, I only cook them for 2-3 minutes. If they’ve dried for a bit, more like 4-5 minutes.

  18. Sheryl says:

    When I was a kid, my mother made homemade noodles. So I have a lot of fond memories of homemade noodles. When I had my own family, my three sons would fight over the noodles, they loved them so much. Just recently one of my sons asked me how to make them because he wanted to try to make them.
    When I make noodles I roll the dough out real thin and then roll it up. Then I take a sharp knife and slice them real thin. It’s a lot faster.

  19. Amy W. says:

    We have basically the same chicken noodle soup approach, but I add sliced leeks to mine, and let them simmer in the soup for a bit, which gives it an incredible flavor. Every time I take the soup somewhere, I get begged for the recipe. Super easy and super yummy!! Thanks so much for the recipe and tips! You are the best!!

  20. Molly Schaaf says:

    I don’t have a food processor — would this work in a Kitchenaid stand mixer? If so, would you use the dough hook or ???
    Sounds SUPER yummy!

    • Mel says:

      I think a stand mixer is definitely worth a try – just be careful not to over flour. I’d probably start with the dough hook and see how it goes.

      • Jana says:

        I don’t know if it was just luck or not, but the dough hook on the KitchenAid worked really well for me – and this recipe is awesome. I hoovered the noodles. I’m not ashamed. Thanks for another amazing recipe!

  21. Shannon says:

    Since it’s cold enough for soup now I figured chicken noodle soup was the ticket tonight. I even planned to make homemade noodles before checking today’s post. Thanks for reading my mind! I can’t wait to make these – think it will cure my boys’ too-much-Halloween-candy-sniffles-and-coughs?! Here’s hoping…..

  22. I’ve made egg noodles before. Ok, so they weren’t as pretty as yours. Let’s just say they were rustic. I hate the dried ones. I guess I’ll have to make some again. I’ll try to be more careful. I blame the homeschooling. So little time after that is all done. Ok, maybe I’ll just buy the frozen ones πŸ™‚

  23. Taylor says:

    There’s nothing that reminds me of beloved grandma more than homemade noodles. I wish I was interested in cooking back then so I could of learned how she made hers. I will definitely try these since I’ve been thinking about making them for quite awhile now.

  24. Paris says:

    What sort of Food Processor do you have? I have a very small one that doesn’t really fit everything that I make, and was wondering if you or anyone else could recommend a good upgrade?

  25. sue says:

    My mother has made homemade noodles for years and years. Instead of cutting while the dough is rolled out to a large sheet, she cuts the large round into quarters, lets those dry for most of the afternoon. Then she stacks the dried quarters, rolls them up tightly and slices them strips (wider if in soup, skinnier strips if eating them as a side dish).

  26. Andrea says:

    This is so awesome. You are awesome, your whole blog is awesome. I think I love you. (sing that like the song) (and not in a weird stalkerish way.) You are just an amazing cook, writer, extraordinaire, and it translates so well through your blog. <3 <3 <3 Your bog is truly a real life food blog- at least for me. They are mostly easy and attainable. Thank you so much for sharing it with us. Now I can have noodles. πŸ˜€

  27. Kim in MD says:

    My family loves homemade chicken noodle soup! I have never made homemade egg noodles before, as I have a favorite brand that I have always used. I am putting this on my list of must try recipes!

  28. I love egg noodles and homemade noodles are always so much better than dried. We are chicken noodle soup lovers so this recipe is going on the list to make!

  29. I should let you know that your kids will not outgrow their chicken noodle soup love. I’ve loved it since I was a kid, and to this day, at 30!, I will make it once a week. I make a weekly pot of chicken broth on Sundays, and the first thing I do is boil noodles and add it to the broth. πŸ™‚

  30. I’ve always been intimidated by making homemade noodles but it doesn’t look so bad! I’m going to add them to my cooking “bucket list” πŸ™‚

  31. Stacey says:

    These sure look good! You make me want chicken noodle soup with fresh noodles in it! Another way to cut the noodles, which is the way my mom taught me and I’m certain her mom taught her, is to roll the dough up as if making cinnamon rolls and then thinly slice.

    I just mixed up the artisan bread dough. πŸ™‚ Can’t wait until tomorrow.

    • Mel says:

      I’ve seen that cinnamon roll tip for the egg noodles a couple different places – unfortunately when I tried it, my noodles stuck together terribly but it sounds like a clever idea!

    • Barbara says:

      That’s how my mom did it. The dough has to be well floured. As a kid, I was the “noodle un-roller” after she cut them.

  32. Candace says:

    Mel! I’m about to go to the grocery store and homemade egg noodles are on my list. I just grabbed another recipe, but I was mourning the fact that I didn’t have a tried and true one from you. Thanks for reading my mind!! πŸ™‚

  33. Cammee says:

    Your egg noodles are much prettier than my egg noodles!

  34. Peggy says:

    My favorite comfort food on a cold winter night is chicken and noodles served over mashed potatoes and with LeSeur Baby Peas. Yes, it’s a total carb meal, but it’s scrumptious. I’ve used a different recipe for the noodles but will try yours next.

    I just roll my noodles out directly on the counter and have tried cooking them fresh and after they’ve dried and prefer it better after they’ve dried for 2-4 hours.

  35. Loretta says:

    Thanks for this great recipe and tutorial, Mel! What is the brand of mat you’re using to roll out and cut the noodles?

    • Mel says:

      Hi Loretta – that’s a Roul’pat (made by DeMarle – makers of the Silpat liners). It’s great, but often, I don’t bother pulling it out (cause I don’t want to wash it) and just use a lightly floured counter.

  36. Sara says:

    Love this homemade idea! I also like the comment from someone about making it half whole wheat. I was going to ask you about that. I also was curious about the kind of mat you used. It isn’t a Silpat is it? Can you use a pizza cutter on those? Thanks!
    p.s. I’d love a post about your favorite kitchen tools/gadgets in price ranges for Christmas ideas! Just sayin’ πŸ™‚

    • bavers says:

      Oooh, yes, seconded πŸ™‚

    • Mel says:

      Hi Sara – that’s a Roul’pat (made by DeMarle – makers of the Silpat liners). It’s great, but often, I don’t bother pulling it out (cause I don’t want to wash it) and just use a lightly floured counter. I always use my pizza cutter on it – I don’t think you are officially supposed to but it seems to work fine (granted, my pizza cutter is pretty dull). I have a post coming up about my kitchen favorites. πŸ™‚

  37. Joanne says:

    Love your blog! A real test of a great recipe is that you want to make it again and again,and I find myself doing just that with your recipes. It’s my day off, so getting ready to try the bread recipe you recently posted. My idea of fun!!!

  38. Jennifer says:

    I’ll have to give these a try! By the way, I’d love to see a photo added to this post of the pasta in the finished soup.

  39. Barbara says:

    I’ve loved making noodles for over 50 years, and ruined one Atlas pasta maker doing so. (Never wash it, especially in the dishwasher . Just brush thoroughly.) I have used my food processor to make large batches for over 30 years, but now that we are retirees, I make small batches more often using a simple formula of 2 eggs to 1 cup of flour for 2 people. The number of eggs always equals the number of people being served. Sometimes I make a huge batch and dehydrate all the noodles and store them in a large air-tight canister. I have to be able to control the salt for my hubby. I love my pretty new Atlas pasta machine which will be passed down to one of my kids who loves pasta most. I want to permanently attach it to a large cutting board first, though. πŸ˜‰

  40. Janet says:

    I make a similar recipe, but substitute 3/4 c. whole wheat flour for 3/4 c. flour. Can’t taste it, but it adds fiber. My family loves them…..

  41. Cheryl E. says:

    You always have the best recipes and tutorials!!

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