By Chef Alli

Easy Homemade Egg Noodles

homemade egg noodles rolled out


  • 2 cups all-purpose flour
  • 2 tsp. kosher salt
  • 3 egg yolks
  • 1 egg
  • ¼ - ½ cup water 


In a large mixing bowl, combine flour and salt; create a well in the center of the flour mixture. To the well, add egg yolks and egg, along with a couple tablespoons of water; combine well (sometimes I even use my hands), adding water 1 Tbs. at a time, as needed until dough comes together in a ball.

Divide dough in half and let dough rest for 10 minutes.  Once dough has napped for a bit, roll out the first half on a lightly floured work surface until dough is 1/8” thick.  Cut noodles to desired width, then repeat rolling and cutting with remaining half of dough. 

Noodles can be used at once – I toss mine right into the simmering broth as soon as I’ve cut them….delicious! 

This makes enough for one large pot of chicken noodle soup.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to