Egg Noodles Recipe Video: Homemade Ribbons in Minutes

Fresh, homemade egg noodles elevate any meal with their tender texture and rich flavor. This recipe transforms simple ingredients into perfect ribbons with minimal effort.

I developed this method to prove that homemade pasta doesn’t require special equipment or hours of work. The dough comes together quickly, and rolling it out creates those signature wide, flat noodles.

What you’ll achieve is pasta that’s noticeably better than store-bought—silky smooth, with a delicate bite that holds sauce beautifully. The process is as rewarding as the result.

Use these noodles in soups, casseroles, or with your favorite sauce. The possibilities are endless.

Ingredients for Egg Noodles Recipe Video

Seven simple ingredients make these silky homemade ribbons a reality in minutes.

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The flour is the foundation here. King Arthur all-purpose is my go-to—consistent protein content means predictable results. If you’re hunting for semolina (that coarse, golden flour), Bob’s Red Mill sells it in most grocery stores. Room temperature eggs incorporate better into the dough, so pull them out 30 minutes before starting (or plunge cold eggs in warm water for 5 minutes).

No all-purpose? Bread flour works but the noodles will be slightly chewier. Out of semolina? Skip it—the texture difference is subtle. For extra richness, add another yolk. The water needs to be ice cold (fridge-cold works) to develop the gluten properly. If your dough feels dry, add more water 1 tsp at a time—it’s easier to fix dry dough than sticky dough.

Fresh egg noodles keep 2-3 days refrigerated in an airtight container (toss with a little flour first to prevent sticking). They freeze beautifully for 3 months—dust with flour, shape into nests, then seal in bags. Cook from frozen, but add 1-2 minutes to the boiling time.

Step-by-Step Instructions for Egg Noodles

This method delivers fresh pasta ribbons faster than you can boil the water.

Step 1: Form the Dough Base

On a clean work surface, create a well with the 2 cups All-Purpose Flour and 0.25 cup Semolina Flour. I like to use a large wooden cutting board for this—it gives you plenty of room to work and absorbs excess moisture.

Crack the 3 whole Large Eggs and 2 whole Egg Yolks into the center of the well. Add the 0.5 tsp Kosher Salt, 1 tsp Olive Oil, and 2 tbsp Water to the eggs. The cold water adds elasticity to the dough, while the olive oil ensures tenderness.

Using a fork, gradually incorporate the flour into the wet ingredients, starting from the inner rim of the well and working outward. Continue mixing until the dough becomes too stiff for the fork—you’ll see it start to clump together into a shaggy mass.

Step 2: Knead to Silky Smoothness

Once the dough comes together, switch to using your hands. Knead the dough for 8-10 minutes until it transforms from rough and lumpy to smooth and elastic. I press down with the heel of my hand, push the dough away, then fold it back over itself in a rhythmic motion.

If the dough feels too sticky, dust your work surface and hands with a bit of extra all-purpose flour. If it’s too dry, wet your hands slightly with cold water. You want the dough to feel slightly tacky but not stick to your fingers. The texture should resemble Play-Doh when it’s ready.

This kneading process develops the gluten, which gives your noodles their chewy texture. Don’t rush it—you’ll notice the dough becomes more pliable and silky as you work it.

Step 3: Rest and Relax the Gluten

Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll out thinly without springing back.

I always set a timer for this step—it’s tempting to skip the rest, but you’ll struggle to achieve those paper-thin sheets without it. The dough should feel noticeably softer after resting. While you wait, prepare your pasta machine or rolling pin and dust your work surface with additional flour to prevent sticking.

Step 4: Roll and Cut the Noodles

Divide the rested dough into 4 equal portions for manageability. Working with one portion at a time (keep the others covered), flatten it into a rough rectangle with your hands. Set your pasta machine to the widest setting and feed the dough through.

Fold the sheet in thirds like a letter, then feed it through the machine again on the same setting. Repeat this process 2-3 times until the dough is smooth. Then, gradually decrease the settings, passing the dough through once at each level, until you reach the second-to-thinnest setting.

For cutting, I use the pasta machine’s fettuccine attachment. Feed the thin sheet through to create uniform ribbons. Alternatively, dust the sheet with flour, roll it loosely, and slice into ¼-inch wide strips with a sharp knife. Shake out the noodles and dust with flour to prevent sticking.

Step 5: Cook Immediately or Store for Later

To cook fresh, bring a large pot of salted water to a rolling boil. Add the noodles and cook for 2-3 minutes until they float to the surface and are tender but still have a slight bite. Fresh pasta cooks much faster than dried, so keep an eye on it.

If not cooking immediately, dust the noodles with additional flour, shape into nests, and place on a floured baking sheet. You can refrigerate them for up to 24 hours or freeze for up to 1 month. No need to thaw frozen noodles—just add them directly to boiling water, adjusting the cooking time by 1-2 minutes.

Make-Ahead Tips for This egg noodles recipe video

Prep Ahead Strategy

I always make a double batch of this dough on Sunday afternoons. The dough balls rest beautifully in the fridge for 24 hours before rolling—just wrap them tightly in plastic. This means fresh pasta is only 10 minutes away on busy weeknights. 💡

Dough Storage

After kneading but before resting, you can refrigerate the dough for up to 48 hours. The cold actually enhances the gluten development. Bring it to room temperature for 30 minutes before rolling to prevent cracking.

Fresh Noodle Refrigeration

Once cut, toss the ribbons with 1 tbsp flour and spread on a baking sheet. Cover with a towel and refrigerate for 1-2 days. The flour coating prevents the strands from sticking together.

Freezing for Later

For long-term storage, freeze uncooked nests on a baking sheet first, then transfer to ziplock bags. They’ll keep for 3 months without freezer burn. I label mine with dates using masking tape.

Quick Thaw Method

No need to thaw frozen noodles. Drop them directly into boiling water and add 1-2 minutes to the cooking time. The texture remains perfect—this is my weeknight dinner secret. ❄️

Portion Control

Divide your dough into 4 portions before rolling. This lets you make exactly what you need. I often roll and cut one portion while storing the rest for later use.

Frequently Asked Questions