How to Make Homemade Noodles From Scratch
Updated Dec 18, 2024
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A simple guide on how to make homemade noodles from scratch with just a few simple ingredients — just like my grandma makes them! All you need to make these delicious noodles are eggs, flour, salt, and milk, perfect for homemade soups or sauces.
Fun fact: I have an amazing grandma who comes out to Utah from Indiana to visit every so often. I’ll often ask her to cook things with me and my kids on her short trips because kitchen and food memories are my love language.
A few years ago she came out and made homemade noodles with my kids and since then my kids have referred to her as “Grandma Noodle.” How cute is that? In order to pay a little tribute to Grandma Noodle, I thought it be appropriate to share her noodle recipe with you!
Homemade noodles are one of those simple pleasures in life that just feel good to make and even better to eat. Making pasta from scratch isn’t complicated or even hard, but it does take some time and energy.
Table of Contents
Why You’ll Love These Homemade Noodles
- Cold Weather Fun: Making homemade pasta is a favorite activity in our house during the cold months when the weather isn’t great and the kids are stuck inside.
- Simple Ingredients: There’s something magical about flour and eggs rolled into fresh pasta. You can’t beat homemade pasta!
- Everyone Enjoys: Your family will love making these homemade noodles together – and love eating them even more!
- Slow Food: Making “slow food” like this is one of my favorite activities to do when life feels busy or when I need something mundane to keep my hands busy while thinking.
🍜 Teaching my kids how to make simple homemade noodles has been one of my favorite kitchen teachings. They think noodles are fun to make and fun to eat.
Recipe Ingredients
- All-Purpose Flour
- Eggs
- Milk
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Homemade Noodles
Step 1: Combine flour and salt in a bowl, then add eggs and milk, stirring to form a dough.
Step 2: Knead the dough on a floured surface until smooth, then let it rest for 10 minutes.
Step 3: Divide the dough, roll it out thin, and cut into noodles.
Step 4: Cook the noodles immediately for 3 minutes or let them dry overnight for later use.
Recipe FAQs
It’s easy! Simply add a little flour and salt to a bowl, mix in eggs and a little milk until it’s a workable dough. Then roll, cut, and boil!
No! You can cook your fresh pasta right away in a pot of boiling water or broth if making soup. Fresh noodles only take about 3 minutes to cook, though. Take note of the shorter cooking time so that you don’t overcook your pasta.
I have a great recipe for that! Classic Chicken Noodle Soup made with homemade noodles is the best.
Expert Tips
- Roll Out: Roll it however is easiest for you. Thomas bought me this pasta roller for my birthday a few years ago, and I love it. No pasta roller? Just roll your dough out with a rolling pin and use a knife or even a pizza wheel to cut it into noodle pieces. Don’t over think it. Homemade pasta tastes great no matter how it’s cut!
- Make More: This recipe is really easy to scale up if you’d like to make more noodles. I normally triple the recipe, and eat half the same day and save the other half in the freezer for a second meal later.
- Rest Dough: If your dough is pulling back and trying to keep its shape when you try to roll it out, let it rest another 10 minutes.
- Sticky or Dry: If your dough is very sticky, add more flour. If your dough is very dry, put it back in the bowl and mix in additional milk or egg until it’s workable.
- Great For Kids: This is a great recipe to make with kids. Mine love to use mini cookie cutters to make noodle shapes, which we just cook up and serve with a simple pasta sauce.
How to Serve and Store Homemade Egg Noodles
Ideas For Serving: These noodles are perfect to serve in any shape with any sauce!
Try them with my easy homemade spaghetti sauce, Swedish meatball sauce, homemade pesto (without pine nuts), Arrabbiata sauce, or brown butter sauce.
Storing Noodles: You can let these noodles dry overnight and then bag and store them in an air-tight container in the freezer for up to 3 months.
Cook or Freeze: You can cook the noodles right away (for about 3 minutes in hot boiling water or broth if making soup) or you can let them dry overnight and then store them in an air-tight container in the freezer for up to 3 months.
I like to make this recipe in large batches on purpose so that I have some to stash in the freezer for later.
More Pasta Recipes to Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
How to Make Homemade Noodles
Ingredients
- 1 1/2- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons milk
Instructions
- In a medium mixing bowl, add the flour and salt. Use a fork to combine.
- Add the eggs and milk to the bowl. Use your fork to stir and combine well.
- When the dough starts to come together, turn it out onto a well-floured surface and knead lightly to form a smooth dough.
- Let the dough rest on the counter for 10 minutes.
- Divide the dough into 4 or 6 parts and roll with a rolling pin on a lightly floured surface until it is about 1/4 to 1/8 of an inch thick.
- Use a sharp knife or a pizza wheel to cut the thin dough into noodles, making them the size you prefer. Instead of rolling by hand, you can use a pasta roller to roll and cut your dough. (My grandma made so many homemade noodles that she got a pasta roller at some point and used it for years!)
- You can cook the noodles right away for about 3 minutes in hot boiling water or broth if making soup, or you can let them dry overnight and then bag and store them in an air-tight container in the freezer for up to 3 months.
Notes
- This recipe is really easy to scale up if you’d like to make more noodles. I normally triple the recipe and eat half the same day and save the other half in the freezer for a second meal later.
- If your dough is pulling back and trying to keep its shape when you try to roll it out, let it rest another 10 minutes.
- If your dough is very sticky, add more flour.
- If your dough is very dry, put it back in the bowl and mix in additional milk or egg until it’s workable.
I’m sorry… this is more of a question instead of a comment. I love homemade noodles. For Christmas, I’d like to make a double batch of Tuscan chicken & use homemade noodles for the base instead of rice or mashed potatoes. Do you think these homemade noodles would hold up if combined with the saucy Tuscan Chicken & then be kept warm to serve in an electric roaster for a Christmas crowd? Or do you think the noodles would kind of break up & disintegrate into the sauce? Or another idea I have is a basic chicken, vegetable & noodle casserole in a cheesy cream sauce, but have the same concerns about the noodles holding up keeping warm to serve in an electric roaster. Store bought noodles just aren’t as good.
This pasta holds up better than store bought, it’s a great option for what you are thinking!
Do I use a single batch for lasagna?
Yep, it’s just the right amount though sometimes I’ll double it if I want a lot of noodles in it.
Can I make these and cook them in a crockpot?
Yep, if you drop them into hot soup at the end of the cook time they take like 10 minutes to cook.
My grandkids call me Grama Noodle because I always have various shapes of pasta for them to choose from.
That’s so sweet. My kids still call their 92 year old great grandma “Grandma Noodle” too!
Is it safe to leave out all night to dry because of the raw eggs?
You could always throw it in a warm oven or a dehydrator to speed up the drying process if you are worried about letting them sit. My grandma makes them in Indiana and it’s more humid than where I am in Utah. She has a little fan that she keeps on them on the countertop to help them dry quicker too. All ideas for you, but you’ve got to do what you are comfortable with. Another idea is to just let them dry enough to not stick together and throw them in your container in the freezer, they don’t have to be fully dry to go in the freezer…
Absolutely perfect!
Can it be made with almond flour instead of all-purpose flour?
Probably not, you need the gluten in the traditional wheat flour to help them stick together. You could try though…
Use xanthan gum to bind together. This is how I make all my gluten free things that need binding.
hi lucas this is the best dish i have ever tastd.