Homemade Egg Noodles: Time is money – er, not really...

What’s 35 minutes worth to you these days?

For me, it’s worth so many things.

It’s worth 35 minutes to drive to our favorite Asian restaurant, where the food comes out hot and fresh every time. We love the staff as much as we love the dumplings.

It’s worth 35 minutes on the phone with my best friend to laugh like we did in college and share those little inside jokes that no one else knows. (“Knock, knock.” “Who’s there?” “Calvin Cooooooolidge.” Yeah, it made sense once upon a time).

Thirty-five minutes of knitting will restore my sanity; 35 minutes of classic 1980s TV will make me feel young again. Did you know I’m a sucker for all those murder mystery shows? One of these days I’ll count how many times Columbo says, “Oh, just one more question” in 35 minutes.

Yes, 35 minutes in the long run is not too high a price to pay for the really good things in life.

Take baking and cooking, too. Thirty-five minutes for brownies and cakes goes by like nothing flat, unless you’re really, really hungry. In 35 minutes you can roast up a pork tenderloin, make speedy applesauce to serve with it, and make the best homemade noodles you’ve ever had.

So, pop in an episode of Murder, She Wrote and join me in making Homemade Egg Noodles. We’ll have them on the table and ready to go before Jessica pulls the old “You lost a button” trick and captures Bert Convey red-handed – or my name isn’t Amos Tupper.


Great homemade egg noodles can be made with just five ingredients. I bet you have them all right now, and can pronounce them all, too!

Put the following in the bowl of your food processor:

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon baking powder

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it’s baking powder that gives them that boost.


While the machine is running, slowly add 2 large well-beaten eggs.*

*Yep, I tried Egg Beaters, and they work just fine.


The result will look very similar to fine cornmeal; but if you pinch a bit in your hand, it’ll hold its shape. You can see the quarter-sized piece in the front that I pressed together.


Turn the machine on and slowly pour in 1/2 cup milk. The dough will come together quickly now, so be ready. Depending on the flour, the weather, etc. you may not need all the milk, so pour it in slowly and only add it all if the dough seems dry.


Stop the machine and check the consistency of the dough. Just from looking, I can tell I added a bit too much milk. Pasta dough should be smoother and firmer than what you see here.

Conversely, if you open the processor up and see several balls of dough that are separate, dry, or crumbly looking, you know the dough is too dry.

Adjust with flour or milk as needed. In my case, I added two more tablespoons of flour.


Ah, that’s what we’re looking for. Firm, slightly dense, but not dry.

If you don’t have a food processor, you can make the dough in your stand mixer, or even using your bread machine’s dough cycle.


Wrap the dough well and let it rest at room temperature for 30 to 60 minutes. You can also make the dough early in the day or even the night before and keep it well wrapped in the fridge.


Roll the dough out about 1/16″ thick, or thin enough that you could see your hand through it. Use a sharp knife or pizza cutter to cut 1/2″ wide strips, then cut those into 2″ long strips.


Toss the strips with a little extra flour to keep them from sticking. Isn’t this a handy way to use your extra tea strainer?


If you want to freeze the noodles for later use, spread them out and let them dry for a few hours. I pointed a fan at mine, and they were thoroughly dry in about 2 1/2 hours on a humid day. Into a zip-top bag and into the freezer for about a month – if they last that long!

If you’re cooking right away, let the noodles dry while you bring a pot of water to a rolling boil. You can also cook the noodles right in your chicken soup, stew, etc.


Add the noodles and stir well. They’ll float to the top fairly quickly, and be fully done in about 3 minutes. Keep in mind that fresh pasta waits for no one, so have everything ready to serve before dropping the noodles in the water.

Taste a noodle or two for doneness. When they’re just right, drain them well and toss with a little butter. Serve hot with your favorite entrée and veggies, and enjoy 35 priceless minutes of conversation and laughs with your family over dinner.

Oh, and don’t forget to turn off the TV; Kojak and McMillan will be there when you get back.

We’d love to know what you’re serving your noodles with. Comment below and share your great dinner ideas!

Please make, rate, and review our recipe for Homemade Egg Noodles.

Print just the recipe.

Here’s an amazing chicken soup in which to use your noodles. They cook faster, so add them in step 4, not step 2.



MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. Grossvater

    Baking powder and milk in pasta are both new to me and I’ll try.
    I’d serve them with a nice beef stroganoff – Yummies! 🙂

  2. keri in FL

    Have you ever attempted spaetzle? It’s a very similar recipe, except for the addition of a little nutmeg and the dough is pushed through a spaetzle maker, or a large holed sieve or spoon into the boiling, salted water. Then, after draining, saute briefly in some butter. Great with red cabbage and that pork loin 🙂

  3. Amanda

    Any ideas on using flax in place of the egg? My daughter loves pasta (and I would love to make this) but she has a severe egg allergy. I use replace eggs with flax in baking….

    Unfortunately this is not something we have tried but it is within the realm of possibility!-Jon

    1. JP

      You can make fresh noodles without egg. I seem to remember that is how I made noodles for soup as a kid. Just be sure to knead well (the dough should not pull apart too easily if you’re pulling off a walnut-sized bunch) before you roll out to cut.

      If you are putting in an acidic soup, the noodles will stay together. I don’t remember ever boiling them like pasta in salt water, though.

      Today I had a whole wheat sourdough sponge rising and ready for the next stage (salt and extra flour), so I pinched 1/2 cup off it, rolled with white flour and salt and kneaded a bit before rolled out. It was good, came out a bit like boiled wonton noodles– a bit cohesive but light and fluffy, springy. A little between flour noodles and egg noodles.
      I am not sure if it needs more time to cook than usual fresh noodles or not or what time is ideal.

  4. Jan

    I don’t have a food processor but I do have a stand mixer with a dough hook, will that work?

    A stand mixer and the paddle attachment should work well. This dough can also be made by hand if you wanted to!-Jon

  5. Mary O'Brien

    I made these last night and I was so excited to eat them. I even grilled sausage on my indoor grill so mine would look just like MJ’s. I dropped the noodles in the boiling water and the anticipation mounted. Then poof! The circuit breaker to the stove blew and it turned off, not just the grill but the burners too. My beautiful noodles sat in hot water until my husband got the breaker reset. I was worried about over-cooking so I just brought the water back up to a boil, drained and served the noodles with butter and parsley. I should have tasted them first. They were extra al dente but flavorful. My husband loved them! I’ll try them again soon.
    OH Mary, what a surprise that must have been! I’ve had my oven go out during baking, but never the stove top. I’m glad you enjoyed the noodles in spite of the trials. Just think how delish they will be next time! ~ MJ

  6. terry

    drained and served the noodles with butter and parsley. I should have tasted them first. They were extra al dente but flavorful. My husband loved them! I’ll try them again soon.

  7. Lyn Bailey

    We can all agree that whole wheat is better than white flour. I use a pasta machine and substitute white whole wheat flour for the AP flour. No, it’s not exactly the same, but much better than the whole wheat noodles you buy. When I go “decadent”, I use bread flour.

    As for this recipe, or any recipe for homemade noodles, once you try it, it will be hard to go back. And watch, they cook much more quickly. The thinner the noodle, the faster they cook, I go to #6 or 7 on a pasta machine and take it out once it floats. And they stand almost alone for a wow effect. A bit of butter, and you’re done.

    My favorite is with an Alfredo sauce, but that happens rarely.

    As for spaetzle, I make it both ways, with the metal box on top of a large holed flat piece, for thin dough, or with a machine that looks like a sturdy potato ricer with holes only on the bottom. Both are fantastic with sauerbraten. Or any other German dish.

  8. Keith Johnson

    Looks so yummy that my mouth began to drool. You made it look so easy to prepare. This recipe is something new to me which is why I am so excited to try it soon. Thanks a lot for sharing this.

  9. Barbara

    If you have a spaetzle making tool, it’s much faster to make than noodles. I make both egg noodles (no baking powder, just milk or half and half; eggs, salt, and flour) and spaetzle, dry them in my dehydrator, and keep them in vacuum sealed canning jars. I can have the convenience of a ready-to-prepare pasta and only do the work occasionally. The noodles are not pre-cooked, but the very runny spaetzle is, and I cook it in broth. I actually wore out an Atlas pasta machine over 50 years of cooking and had to buy a second because I make very large amounts of noodles at a time.
    Hi Barbara,
    WOW! I have never heard of anyone wearing out a pasta machine. I’m guessing you make mountains of noodles! ~ MJ

  10. Sara

    Hello, Wondered if I can make this same recipe using Bob’s Red Mill all purpose baking flour?? Looks delicious and will be wonderful in my homemade chicken corn soup! Thanks for sharing!

    1. MaryJane Robbins, post author

      HI Sara,
      We haven’t tried this as a gluten free recipe. I do know our kitchen has been testing out a GF pasta recipe that should be online in the next month or two, so keep your eyes open for that one too. Sorry we can’t be of more help with this one. ~ MJ

  11. vitabrevis

    Don’t make the same mistake I did with this recipe: I selected grams instead of volume and trusted the conversion of 2 cups of flour to 241 grams. Wrong! This was far too wet a dough for making any kind of pasta. I make a lot of pasta, and always measure by weight instead of volume–it’s far more accurate and easy to manage. A cup of flour–scoop and sweep–weighs about 150 grams, so I should have used 300 grams of flour for this recipe. I worked as much flour as possible into the dough while kneading but once a pasta dough is out of balance, it’s very difficult to bring it back to what it should be. My noodles were so sticky after cutting that there’s no way they wouldn’t stick together, so I had to go directly from the pasta machine into boiling water to avoid disaster. By all means, weigh your ingredients. Just don’t trust the conversion factor from this website.

    1. PJ Hamel

      We measure our flour differently than you do; we sprinkle and sweep, which yields a 4 1/4 ounce cup. 8 1/2 ounces = 241g, so there’s no issue with the gram conversion on our recipe site. Did you use King Arthur Unbleached All-Purpose Flour? Our flour is higher in protein than other national brands, and if you used a lower-protein flour, then you’d get the results you describe… Did you let the dough rest, to absorb the liquid, before rolling/cutting? Did you use large (1 3/4-ounce liquid) eggs? There are lots of little variables here, so hard to say what was amiss; but I want to assure our readers that the volume to gram conversion does, in fact, work just fine. Sorry for the sticky dough, at any rate! 🙂 PJH

  12. TMenk

    I make homemade noodles all the time and had never seen a recipe using baking powder! My husband is a contractor and with temps outdoors at 20 degrees and falling, fast, hot and hearty meals are a must… and he isn’t a fan of casserole dishes which makes it tough. I can serve almost anything with my homemade noodles and the meal not only has the additional volume and starchy energy he needs, it also gets rave reviews. I tried this recipe yesterday and let the noodles dry for a couple of hours while I put together a slow cooked smoked turkey soup…. creamy smoked turkey with cheese… I was very happy with the results and will definitely continue using the recipe!!

  13. Clay Russell

    I’ve made tons of pasta before but never egg noodles. Looking ahead to a dinner party I tried a couple of recipes – this one and another with more eggs but no milk or baking powder – on the same night. (Your recipe was the winner, partly because I didn’t have to knead it!) But a curious thing happened during drying. Your noodles darkened noticeably.

    Worried, I cooked a few, and they ended up looking fine, but I’m curious as to the reason. I did not use King Arthur flour but the same flour was in both recipes so that can’t be the cause. Any ideas?

    1. The Baker's Hotline

      The noodles will, with time, darken due to oxidation. Best of luck with your dinner party.~Jaydl@KAF

  14. Rosebud

    The only ingredients I’ve ever used for egg noodles are eggs and flour; the proportions are either 1 egg per 1/2 cup of flour or 1 egg per cup of flour. Mix together, roll out, cut, dry and cook. So very easy. I either serve them with my Italian meat sauce or in beef stew. Always delicious! I will give this one a try sometime though.
    Always love your recipes. Thank you so much for helping us out.

    1. The Baker's Hotline

      Thank you so much for enjoying our recipes and sharing yours! Enjoy and happy baking. Jon@KAF

  15. Abby

    Hey, this recipe looks amazing! I was really hoping to try it out, but due to a gluten allergy, am unable to….I was ready the earlier comments and was just wondering if your kitchen had created a gluten free conversion to this or a different recipe? Could you use egg whites instead of whole eggs, if so, would you know what the conversion would be? Also (I appear to be full of questions today), I was wondering if you had the nutritional facts for this?



    1. The Baker's Hotline

      I’m sorry to say that we have not created a gluten free egg noodle recipe, but we do have a gluten free pasta recipe available. It does require whole eggs and yolks to keep the pasta moist and rich and no nutritional facts are available, but it is something we are working on for a future update. Jon@KAF

  16. meenakshi

    I want to make this but please tell me the substitute for eggs. i dont want to use either flexmeal or chia seeds option.
    Hope to hear positive answer from your side.

    1. MaryJane Robbins, post author

      hi there,
      You may want to check out commercial egg replacers such as Ener-G, found in the baking aisle of most grocery stores. ~ MJ Also, check out recipes for pasta that only include flour and water for an egg-free option. ~ MJ

    2. Laura B.

      You can also try using the liquid from a (drained) can of chickpeas (garbanzo beans). This sounds strange, but it actually DOES make a suitable substitute for eggs in baking recipes. (I’ve tried it with a muffin recipe I make often and the results are the same as with eggs.

      Somewhere on the internet, if you google “aquafaba”, you can see how this ingredient can even make a non-egg merengue that is like an egg-made merengue.

      I myself have not tried making home-made noodles with “bean-liquid”, but that is my next experimental project in the kitchen! I would venture to say the substitution of bean-liquid for egg is easier than using flax or chia, both of which I’ve heard of as subs for egg.

      The conversion is: 3 tablespoons of the liquid from canned beans (usually chickpeas) = 1 whole egg. I would try beating the liquid just a little (make it bubbly-foamy, but not frothy), before adding to the flour. If you feel it needs some oil, add some vegetable oil or a little melted butter. (How much, I don’t know, but an egg yolk does add a slight amount of fat. It won’t be yellow colored, unless you use semolina flour or half semolina and half regular flour.

      Hope that helps!

    3. The Baker's Hotline

      Thanks for the great tips on aquafaba. Some of us have been doing some experimenting, too. Pretty amazing stuff! A great option for those with an egg allergy or needing an option for baking vegan. Elisbeth@KAF

  17. Jessica

    Would this noodle recipe work for lasagna noodles if I cut them the rectangle shape? Or would they fall apart while baking in the lasagna?

    1. The Baker's Hotline

      I don’t see why not, Jessica. The dough should be sturdy enough to hold up to a baked lasagna. Jon@KAF

  18. Jennifer

    My local Publix was out of AP flour, no doubt due to the impending ice storm, so I bought KA Bread Flour in the hopes that I could use it for these noodles? Can I? Would I need to make any adjustments? Thanks for any help!

    1. Susan Reid

      Should work, Jennifer. They’ll probably need a little more water to come together, but certainly worth a try. Susan

  19. Moggy

    I’m one of those who normally uses just flour, salt, eggs and water to make my egg noodles. I decided to give these a try. Just finished kneading the dough and its resting now. I am unable to get a smooth enough dough using my food processor alone and a batch this small is much too small for my Hobart to handle using the dough hook. I had to knead the dough by hand for about 10 minutes in order to get a nice smooth ball. Will be serving these tonight with Chicken in Cream Sauce with Sun Dried tomatoes.

  20. Fern Willett

    We are a noodle making family. Both of my Grandmothers and my Mom have made noodles for years, as have I. Now, both my daughter and daughter in law are also carrying on the tradition. We just mix flour with eggs. We love our noodles cooked in chicken or beef broth then served over mashed potatoes. Yum! Just doesn’t get any better than that!

    1. The Baker's Hotline

      You can try making these with the whites only but they won’t be as tender and the color will not be the same. Try using egg replacers instead, or looking for an egg-free recipe. Happy baking- Laurie

  21. Lyn

    How about posting an egg-free noodle recipe? If I go looking for an egg-free recipe…I’ll be looking somewhere besides KAF…I don’t think you want me doing that 😉

    1. MaryJane Robbins, post author

      Thanks, Lyn, I’ll add it to my future pasta blog list. 🙂 ~ MJ

  22. Julia Crail

    What would cause the noodles to basically fall apart during the cooking process. Mine went into the pot of water about 3 inch noodles and came out in pieces. Tasted great though.

    1. The Baker's Hotline

      You need to put fresh pasta into hot water that has been brought to a boil and then turned down. The water should not be a rolling boil when you put your pasta in the pan. That will cause your noodles to break apart. Another issue may have been that you did not knead the dough long enough and the gluten strands did not develop. Therefore, your pasta had no structure and fell apart. But it is a delicate balance, do not knead the dough too much because then it will be tough. Hope this helps and Happy Creating!! JoAnn@KAF

  23. Don Abadie

    I made these noodles today with KA AP flour. I served these noodles with my version of homemade chicken Marsala. A good day in the kitchen.

    1. The Baker's Hotline

      Thanks for asking, Jan. We like the freezer guideline of 1 – 3 months for scones, fruit pie, cookies, biscuits, and even homemade noodles. Irene@KAF

    1. The Baker's Hotline

      We don’t recommend using just the egg yolks; you need the binding properties of the whites to hold the noodles together. Otherwise, they would be very crumbly and likely break during boiling. Try using farm fresh eggs if you want the noodles to be more yellow, as the yolks tend to be more vibrant. Good luck! Kye@KAF

    1. The Baker's Hotline

      Hi Teri,
      Fresh pasta that has been frozen usually only needs about 3 to 5 minutes of cooking time, depending on size. (Larger noodles will take longer to cook all the way through.) Homemade pasta cooks much faster than commercially dried pasta, so just a few minutes is all you need. Happy baking! Kye@KAF

  24. michael kaplan

    Hello Mary Jane,
    Thank you for your knowledge.
    I will try your recipe. I use milk and egg in my pizza dough.
    If you was going to purchase a food processor ? Which brand and size would you purchase? To mix 4 cups of flour?
    Thank you

  25. michael kaplan

    Hello Mary Jane,
    One more question, Did you try making pasta with Durum flour or try 00 flour?

    1. The Baker's Hotline

      We like the texture that comes from using all-purpose flour in this recipe — the noodles are still tender when you bite into them, but they hold up well to sauces. Pasta made with “00 flour,” also known as Italian-style Flour, tends to be more delicate. Durumn flour, on the other hand comes from extra-hard wheat and is very high in protein and finely textured. The flour’s strength allows you to easily shape the noodles and the cooked pasta still has a pleasant bite. You’re welcome to give either one of these flours a try in this recipe to see if you like the textures. Happy pasta making! Kye@KAF

  26. Djea3

    I use salt, egg, semolina wheat flour and bread flour only. All by weight. NO water or milk.
    1. Crack and beat your eggs.
    3. tare your scale and Weigh the eggs.
    4. subtract 10% of of the eggs weight, (e.g. 64 grams -6.4 grams= 57.6 grams)
    5. Add salt to your eggs and mix again.
    6. tare your scale and weigh in 57.6 grams of bread flour.
    7. tare your scale and weigh in 57.6 grams of semolina wheat.

    You may need to adjust the recipe to your type and brands of flour. This works perfectly for me.

    Knead and use as in any recipe. For any egg noodle a minimum of 1 hour standing time is necessary before rolling out and cutting. When rolling it is best to fold, turn 90 degrees and roll again …do this a few times. It will help make the noodles have a better tooth.


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