Description

There’s something special about homemade noodles—the taste, the texture, and the simple joy of making them from scratch. My grandmother used to roll out the dough by hand, humming a tune as she worked. Now, every time I make these, I feel that same warmth in my kitchen. These fresh egg noodles are soft, hearty, and perfect for soups or creamy sauces. Try them once, and you’ll never go back to store-bought!

Ingredients

Scale

2 cups all-purpose flour (plus more for dusting)
½ tsp fine sea salt
2 large eggs
¼ cup water (add more as needed)
Chicken broth or salted water (for cooking)
Optional toppings: Butter & parmesan, sauce, or add to soup

Instructions

1. Make the Dough

In a large bowl, mix flour and salt.
Create a well in the center, add eggs, and whisk. Gradually mix in flour from the sides.
Add water a little at a time until a dough forms. If too sticky, add flour; if too dry, add water.
Knead for 3-5 minutes until smooth. Cover and let it rest for 10-15 minutes.

2. Roll & Cut

Roll out the dough on a floured surface until about 1/8-inch thick. Let it rest for a few minutes.
Fold the dough loosely and slice into thin strips (about 1/4 inch wide). Dust with flour to prevent sticking.

3. Cook & Serve

Boil chicken broth or salted water. Add noodles and cook for 3-5 minutes until tender.
Drain and serve with butter, parmesan, sauce, or in a comforting bowl of soup!

Notes

Want extra richness? Swap water for milk or add a tablespoon of softened butter to the dough.