Fresh Egg Noodles


Updated 9.1.2019.

Here’s what I said about this dish back in 2012:

Ever since my grandma sent me this recipe, I have been dying to try it. This was a really fun recipe to make. I felt very accomplished when my noodles were finally done boiling and I realized they had actually turned out.

When attempting to make homemade pasta noodles having a pasta rolling machine would make your life a lot easier, but with a little elbow grease you can roll out your own noodles sans pasta machine and feel just as accomplished as I did.

I found that I had to add an extra egg to this recipe in order to make the dough stick together without cracking. If you don’t have a pasta machine to roll out the dough for you, it will take quite a bit of effort. Don’t be discouraged. I found the faster I rolled the rolling-pin back and forth, the easier it was to flatten the dough.

My noodles still ended up being a lot thicker than noodles you’d buy at the grocery store. My noodles were a bit too al dente after two minutes so you’ll want to check your noodles to make sure that you’ve cooked them to your preferred taste.

Without a pasta machine, my noodles turned out thick again this time around. I had intended on making wide egg noodles instead of fettuccine. The noodles turned out extra wide when I began rolling out the too-thick cut pasta individually. I tried not to stir the noodles while cooking because fresh noodles are so much more delicate. Also I bought some fresh noodles the other day and the instructions said not to stir while cooking. When you’re rolling out your own noodles, inevitably the thickness will be uneven which makes it difficult to evenly cook the noodles.

Making fresh egg noodles is a labor of love. The dough doesn’t exactly look like it’s going to turn into anything resembling a noodle because it’s fairly dry. It takes forever to roll out dough if you don’t have a pasta machine. Without a pasta machine the noodles don’t really come out uniform in size or length. But still it’s a labor worth trying at least once–fresh noodles taste great.


  • 3 ½ c. all-purpose flour
  • 1 tsp. salt
  • 2 large eggs
  • 8 large egg yolks
  • 1 T. olive oil


  1. In the bowl of a food processor, combine the flour and salt and process a few seconds to mix well.
  2. Combine eggs, egg yolks and oil and with machine running slowly add through the feed tube and process until it resembles a damp cornmeal, about two minutes. The mixture should stick together when you pinch it with your fingers.
  3. Run through a pasta machine to make fettucine noodles according to the manufacturer’s instructions. If you don’t have a pasta machine, roll very thin on a floured board and cut into strips. c377cb7d-fa9e-46c5-b876-f083190760b9
  4. If you find that your strips are too thick, roll each strip out individually to get a super flat noodle.
  5. Bring a pot of salted water to boil and cook the pasta until just al dente, about two to three minutes.93f4c86d-b615-4c07-931f-42e4d6067fad
  6. Drain and toss with your favorite sauce. (Pic below is tossed in Vodka Sauce.)
  7. Makes about one pound.

Recipe rating: 



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