Easy Egg Noodles



This is a basic, old fashioned recipe for egg noodles, from my Grandma Leggett’s recipe box.

Making homemade noodles is easier than you realize, super tasty, PLUS you get the satisfaction of knowing YOU made them!

There are so many tasty ways to serve these delicious noodles, with Thanksgiving and Christmas right around the corner – Imagine your table with these noodles simmering in a rich broth, OR with butter, butter and cheese, or used in soups or stews, or with various meats for example: Swedish meatballs, beef stroganoff, the possibilities are endless.

Talk about the Perfect COMFORT FOOD 💜

2 cups flour
1/4 teaspoon salt
2 eggs
1/3 cup milk
1 tablespoon butter softened
1/4 cup flour for dusting

In a large bowl, mix flour and salt. Set aside. In a small bowl, whisk eggs until fluffy, add in milk mixing to combine. To the flour mixture add butter and the egg/milk mixture. Stir with a fork to combine and then knead with your hands. Knead dough on a floured surface adding more flour if dough is sticky – adding a little bit at a time. Continue kneading about 5 minutes or until smooth.

OR You can use a Mixer with a dough hook – I use my KitchenAid – It makes for a very quick process!

Wrap dough in plastic wrap and rest for 20 minutes.

On a lightly floured surface, roll dough to ¼ or ⅛ inch thickness. Cut into strips and dust with flour – cook immediately or allow to dry.

To prepare, add noodles to a large pot of boiling, salted water/broth and cook. Cooking times may vary due to thickness of noodles. I tend to like my noodles thicker, so my cook time is usually 15 minutes.

To make them in advance:
Dry them out (just dry enough so that they will not stick together) by laying them on a dry towel, or a piece of parchment paper, or pasta drying rack. Then place them in a Ziplock bag or air-tight Tupperware and either refrigerate them for a few days or freeze them for up to a few months. To cook frozen noodles place frozen noodles in a pot of boiling water/broth or soup.

For Pantry Storage of Thinner Pasta Noodles – Dry completely by draping them on a pasta drying rack or on a clean towel and let them dry completely. Transfer them to an airtight container until you are ready to cook them.


Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎