Ingredients
Equipment
Method
Make the pasta dough
- Add the eggs, salt, milk and flour to the bowl of a KitchenAid stand mixer fitted with the dough hook.
- Knead on low speed for 5–7 minutes, scraping down the bowl halfway through if needed.
- Turn the dough onto the counter and knead by hand for another 3–5 minutes until it comes together into a rough ball.
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or overnight.
Make the egg noodles
- Divide the dough into 4 to 6 portions, squash each one down slightly, and roll each portion into thin sheets using a rolling pin or KitchenAid pasta roller. (Setting 5 or 6 works well.)
- Using a knife or pizza cutter, cut the dough into strips about 1/4 to 1/2 inch wide and roughly 5 to 7 inches long.
- Hold one end of each strip and gently twist it several times to create a loose spiral, just like traditional rustic Amish-style egg noodles. They don't need to be identical. Their homemade appearance is part of the charm.
- Lay the twisted noodles in a single layer on a parchment-lined baking sheet, leaving a little space between each one.
- If storing or freezing, allow the noodles to air-dry overnight until no longer tacky.
Cook the noodles
- Bring a large pot of well-salted water to a rolling boil.
- Add the homemade egg noodles to the boiling water and cook for about 3 minutes if fresh, or 5 to 7 minutes if dried or frozen, until tender. A few of the noodles begin to float as they finish cooking.Top Tip: For frozen or dried egg noodles it's best to start testing a noodle every minute from the 5-minute mark, as homemade egg noodles can overcook quickly and become soft and soggy if left in the water too long.
- Drain and serve immediately.
Notes
- The noodles can be cooked from fresh, dry or frozen!
- This dough is intentionally firm. A slightly dry dough rolls better and keeps its noodle shape.
- If the dough feels too sticky, add a tablespoon of flour at a time while kneading.
- If it feels too dry to come together, add a teaspoon of milk.
- Fresh noodles cook very quickly compared to boxed pasta.
Storage
- Fresh noodles can be cooked immediately or dried.
- To dry noodles, spread them on a cookie sheet and allow them to air dry for several hours.
- Once fully dry they can be stored in an airtight container for up to 1 week.
- Fresh uncooked noodles can also be refrigerated for 24 hours.
- If freezing - air dry first for 24 hours to prevent the noodles from sticking to each other. Store in a good quality freezer bag for up to 3 months.
Related Recipes
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- Check out all the Pasta Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.