Try this homemade Homemade Egg Noodles recipe the whole family will love. Made with White Pastry Flour, Salt, Eggs and Butter. Easy step-by-step instruc…
This Homemade Egg Noodles relies on simple, everyday ingredients such as whole eggs, beaten, butter, fresh parsley, chopped and sweet paprika. It comes together quickly and makes 4 servings, at about 269 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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A timing note: The noodles may be made, dried for an hour and cooked.
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Or, they may be made a day ahead and dried overnight.
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They should be cooked just before serving.
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You will also need:
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1.
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Either a food processor fitted with the rotary blade (for mixing the dough) or a large mixing bowl (to mix the dough by hand).
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Both methods are described in the recipe below.
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The dough for the photographed noodles was made in a processor.
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2.
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A sheet of waxed paper or a linen towel in which to wrap the dough while it rests before rolling it out.
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A large pastry board and a rolling pin.
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A pizza cutter or knife.
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A ruler or measuring tape is useful for gauging the width of the noodles when cutting them.
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Rimmed baking sheets lined with parchment paper, on which to dry the noodles.
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The number of sheets depends on their size.
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The noodles should be arranged on them in a single layer.
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Cheesecloth or linen towels to cover the noodles while they dry.
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8.
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A small, heavy saucepan for melting the butter.
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A large pot.
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10.
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A large colander.
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A large bowl or casserole for mixing the cooked noodles with the butter and parsley.
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For the noodle dough:
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1.
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To make the dough in a food processor: Pour the flour and 1/2 teaspoon salt into the bowl of the processor, fitted with the rotary blade.
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Pulse to mix them together.
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Then turn on the processor and holding down the lid firmly with one hand, pour the beaten eggs into the flour through the tube of the processor.
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Holding down the lid will prevent it from jerking and possibly cracking when the dough forms a ball.
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Gradually the mixture will leave the sides of the bowl of the processor and form a ball.
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2.
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To make the dough by hand: Mix the flour and 1/2 teaspoon salt together in the big mixing bowl.
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Make a well in the center of the flour and pour in the beaten eggs.
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Mix the eggs and flour together with your hands.
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Press and squeeze the mixture to combine it and when it is still scrappy turn it out on the pastry board to knead.
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Use your fists on the mixture, pressing down on it and kneading it vigorously.
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Forming the dough will take time, but eventually the flour and eggs will form a smooth, dry ball.
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3.
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Whichever method you use, a finished ball of dough is neither crumbly nor sticky.
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(See an illustration on the related link.)
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4.
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Let the dough rest, wrapped in waxed paper or a linen towel for about 20 minutes so that it will more easily roll out.
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Making the egg noodles: Photos of this portion of the recipe on the related link may be helpful.
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1.
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Cut the ball of dough in half and roll out half of it on a lightly floured pastry board.
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Have extra flour on hand in case the dough begins to stickbut it is unlikely to do so.
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Roll the dough as thinly as possible, between 1/8 and 1/16-inch thickness is about right, into a rough rectangle measuring about 9-inches by 10-inches.
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Roll the dough from the middle outwards, so that the edges of the rectangle do not become significantly thinner than its center.
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The dough may have a tendency to shrink back.
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Flip it now and then as you form it.
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2.
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Place a ruler or measuring tape at the upper edge of the rectangle of dough to serve as a guide as you cut it into noodles (1/4-inch in width) with a pizza cutter or knife.
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3.
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Once the rectangle has been cut into long noodles, cut the noodles in half crosswise.
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4.
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Transfer the noodles to rimmed baking sheets lined with parchment paper.
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Arrange them in a single layer.
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5.
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Roll out and cut the second half of the noodle dough in the same way.
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6.
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Cover the trays of noodles lightly with cheesecloth or linen towels.
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Dry them at room temperature (preferably a cool, dry-ish one) for at least an hour, or overnight.
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Cooking and serving the noodles:
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1.
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Melt 1/4 cup of butter in a small, heavy saucepan that will keep it warm as you make the noodles.
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(If you are also using the oven, you might set the saucepan of melted butter on the back of the stove to keep it warm.)
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2.
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Fill the large pot with water and bring it to a boil.
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Once the water is boiling, add 1 tablespoon of salt to it and the noodles.
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Boil the noodles for 15 minutes.
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They will puff a little and are very slightly chewy when done.
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4.
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Drain the noodles well in a colander.
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Transfer them to a bowl or casserole and mix them with the melted butter and the chopped parsley and sprinkle them with a little sweet paprika.
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Leave them in the bowl for serving or divide them among plates.
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An optional last touch:
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If the noodles are being served plain, at the side of a main course, a branch of fresh parsley and a fresh red chili arranged on them in the serving bowl or on individual plates will look pretty.
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An acknowledgement: This recipe is adapted from one in The Edna Lewis Cookbook by Edna Lewis and Evangeline Peterson.
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It was Miss Lewiss first cookbook.
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Evangeline Peterson was her student and friend.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1- 1/2 cup White Pastry Flour Or Regular Unbleached White Flour, Plus A Little More Flour For The Pastry Board, 1/2 teaspoons Salt For The Dough And 1 Tablespoon For The Pasta Water, 2 whole Eggs, Beaten, 1/4 cups Butter, 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.