Egg Noodles

5 from 5 votes

Homemade Egg Noodles are incredibly easy to make, and so delicious. You can't beat this two ingredient fool proof recipe.

Prep Time10

Resting Time15

Total Time25

Servings: pound

Calories: 275kcal

Add the flour to a food processor and pulse a few times to add air. (If you don't have a food processor, see my instructions for making these by hand in the notes below.)
2 cups all purpose flour
Add the eggs to the food processor and mix until the dough starts to form into a ball, about 30 seconds. (See note 2 below for how to trouble shoot a ball that won't form.)
3 large eggs
Take the dough ball out of the food processor and knead it by hand on a clean countertop until it forms a smooth ball.
Transfer to a bowl and cover with plastic wrap. Let rest for 15 minutes to 2 hours.
Roll the dough so it is approximately 1/4 inch thick. Using a pizza cutter, slice into 1/2 inch wide noodles. Use right away in a soup, or cook and use in a casserole.

To make without a food processor: Make a pile with the flour on a cutting board, create a well in the middle, and then add the eggs there. Carefully knead the dough by hand until it comes together to form a smooth ball.
If after adding the eggs the dough is crumbly and won't come together, add 1/2 teaspoon of water at a time until it comes together. If after adding the eggs, the dough is so sticky it won't come together, add 1 tablespoon of all purpose flour at a time until it comes together.