Homemade Whole Wheat Egg Noodles
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These homemade whole wheat egg noodles are inexpensive, made with all wholesome ingredients, and melt-in-your-mouth delicious. All my favorites in one recipe!
How to Make Whole Wheat Egg Noodles from Scratch
My 5-year-old daughter and I threw these together one afternoon in less than half an hour. I know it looks fancy or difficult, but I ASSURE you that you can do this.
Check out just how easy it is to make Homemade Whole Wheat Egg Noodles (and find our detailed, printable recipe at the bottom)…
1. Whisk together the dry ingredients in a bowl. Whisk together the wet ingredients in another mixing bowl.
2. Create a “well” in the dry ingredients and add in the wet ingredients. Combine with a spoon until it starts to come together. Add more warm water as needed.
3. Turn dough out onto a floured counter and knead a few times. Form into a disc. Roll out with a floured rolling pin until very thin (1/8 inch thick).
4. Use a pizza cutter or noodle cutter to create noodles of uniform size (whatever size you like!).
Now your noodles are done! It’s time to either cook them or store them for later.
Cooking Instructions
To cook them right away, bring a large pot of salted water to a boil. Simmer your homemade noodles until they are fat and tender to the bite (aka al dente), about 10 minutes. Drain in a colander.
Or, try using them directly in Chicken Noodle Soup!
What Recipes Can I Use These Noodles In?
The sky is limit with these noodles, so get creative. Here are some ideas to get your started.
Storage Instructions
If you’re not ready to use these right away or don’t need all of them, you have two options for storing–either freezing the dough or drying the noodles for later.
How to Store the Dough
After making the dough, roll it into a ball or disc and place in a freezer bag (or wrap tightly in plastic wrap), seal, and freeze until ready to use. The dough will be good for about 3 months. When you’re ready to use it, thaw the dough in the refrigerator for 24-48 hours and follow the recipe instructions for rolling and cutting the noodles.
How to Store the Dry Noodles
Spread the cut (uncooked!) noodles on a wire cooling rack and let dry for about 2 hours. Store in an air-tight container in the pantry for up to a month.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Homemade Whole Wheat Egg Noodles
Homemade whole wheat egg noodles are delicious and simple! Make them from scratch and enjoy the fantastic flavor in Chicken Noodle Soup or as pasta with sauce on them.
Ingredients
- 2 1/3 cups whole wheat flour (I highly recommend white or gold whole wheat flour for lighter noodles!)
- 1/2 teaspoon sea salt
- 2 large eggs, beaten
- 1/3 cup warm water, plus more as needed
- 1 teaspoon olive oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make the Noodles:
- In a large mixing bowl, whisk together the flour and salt. Then, make a “well” in the middle using your finger.
- Whisk together the eggs, water, and olive oil in a separate small bowl or glass measuring cup. Pour this wet mixture into the “well” in the middle of the dry mixture. Stir with a spoon until the ingredients are mostly combined. If it is too crumbly and not coming together like a dough, add a little more warm water a tablespoon at a time .
- Generously dust flour over a clean countertop. Dump the dough out onto the well-floured surface and knead it with your hands a little bit to get the ingredients combined well. Form into a round disc shape. Sprinkle with a little more flour.
- Use a well-floured rolling pin and roll out your noodle dough until it’s very thin, about 1/8 inch in thickness. If needed, add more flour under the dough to keep it from sticking to the counter. This is very important!
- Use a pizza cutter (or noodle cutter) to cut long strips of noodles as thin or thick as you like and any length you like, but try to keep them a uniform size.
How to Cook the Noodles:
To cook them right away, bring a large pot of salted water to a boil. Simmer your homemade egg noodles until they are fat and tender to the bite (aka al dente), about 10 minutes. Drain in a colander. Or, try using them directly in this Chicken Noodle Soup.
How to Store the Dough or Noodles for Later:
Option 1 (Freezing the Dough): After Step 3, place the dough in a freezer bag or wrap in several layers of plastic wrap, and freeze until ready to use. The dough will be good for about 3 months. When you’re ready to use it, thaw the dough in the refrigerator for 24-48 hours and follow the instructions, beginning with Step 3.
Option 2: (Drying and Storing the Noodles): Complete the recipe through Step 5. Spread the cut noodles on a wire cooling rack and let dry for about 2 hours. Store in an air-tight container in the pantry for up to a month.
Notes/Tips
- Using the white whole wheat flour variety creates a lighter texture and less of a whole wheat flavor.
- One idea our pastry chef, Rachel (Riegel) Walters, mentioned when re-testing this recipe for us was that you could add in one more 1 egg yolk only to the wet ingredients to add more moisture and flavor to the noodles. If you anyone tries this tip, please let us know in the comments!
I started this dough when my family’s dinner was put in the oven (roughly 20-30 min) and I had fresh noodles by the time their dinner was finished. I did not roll and cut back hand but i used my Omega juicer with the processing blind. The dough broken into palm sized cylinders worked perfectly for the linguine mold. This pasta is bouncy, flavorful and just perfect with pesto. This was my first attempt at making pasta and Im sold!
Love to hear this Amy! Thank you for taking the time to leave a detailed review.
Absolutely fantastic!
Wonderful to hear that it worked so well for you! Thanks for the feedback.
I didn’t know it was so easy to make your own noodles! I used them in chicken noodle soup, cooked them in the broth. Some family members thought the noodles tasted like “dough” and others could not get enough and asked if they could take them for their lunch the next day. I would roll them thinner next time and add more salt.
Glad these turned out well Nicole and thanks for letting others know what you would do differently next time!
This was my first time making homemade noodles and they turned out great! My son loved them in chicken noodle soup. I will make them again!
Yay! Glad to hear it Peggy. Thanks for taking the time to leave a review!
Super easy and delicious
Yay! Love to see those words describing our recipes. Thanks for taking the time to leave a review Kat!
This is so easy. I never thought I could make healthy noodles for my family. Thank you!
I’m so glad you gave it a try! Thank you for leaving a review.
Delicious noodles!
Thanks Kathy!
Holy Hannah! These noodles are SO good! I made them tonight in my dorm room, and all my roommates want some. They’re slightly chewy, and have an amazing texture overall.
Awesome. We love these things too. Who knew they were so easy to make, huh?