Homemade Egg Noodles – a delicious recipe with flour, eggs, milk, water, salt, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Make a well in center of flour. Break 1 whole egg in well; draw part of flour into egg, using the fingertips of one hand. Repeat procedure with remaining eggs. Add milk, and stir well. Turn dough out on lightly floured surface; knead 10 minutes.
2
Shape dough into a ball, and place in a container; cover tightly. Let rest in refrigerator 1 hour.
3
Roll dough out to 1/16-inch thickness on a lightly floured surface, stretching with each roll. Hang dough up to dry about 30 minutes. Roll into a scroll, and cut in 1/4- to 1/2-inch slices. Unroll, and hang up until completely dry.
4
Combine water, salt, and oil in a large Dutch oven; bring to a boil. Add noodles, and cook 10 minutes or until noodles are tender. Drain well.
5
Combine toasted bread cubes and butter, tossing lightly; sprinkle over noodles.
504
kcal
Calories
20
g
Fat
58
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 4 eggs, 2 tablespoons milk, 4 quarts water, and more.
Yes, Homemade Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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