Quick Recipe Version (TL;DR)

Yield: 4 side-dish servings
Prep Time: 35 minutes (includes dough rest)
Cook Time: 10 minutes
Total Time: 45 minutes

Quick Ingredients

2 cups (240 g) all-purpose flour, plus extra for dusting
3 large eggs
1 tsp fine sea salt (divided)
2–4 tbsp water, as needed
6 tbsp (85 g) unsalted butter
1–2 tbsp pasta cooking water (optional)
Freshly ground black pepper, to taste
2 tbsp finely chopped fresh parsley (optional)
Freshly grated Parmesan, to taste (optional)

Do This

1. In a bowl, mix flour and 1/2 tsp salt. Make a well, add eggs, and stir, then knead into a smooth dough, adding 2–4 tbsp water as needed.
2. Wrap dough and rest at room temperature for 20 minutes.
3. Divide dough, roll each piece on a floured surface to about 1–2 mm thick, then dust and roll into loose logs. Slice into 1/4-inch-wide noodles and fluff apart.
4. Boil a large pot of salted water. Cook noodles 2–4 minutes until tender, reserving a little cooking water. Drain.
5. In a wide skillet, melt butter over medium heat. Cook 4–6 minutes, swirling, until it turns deep golden with brown specks and smells nutty. Immediately remove from heat.
6. Add cooked noodles to the browned butter with a splash of pasta water if needed. Toss to coat. Season with remaining salt and pepper, plus parsley and Parmesan if using.
7. Serve hot as a simple, aromatic side dish.

Why You’ll Love This Recipe

Homemade egg noodles that are incredibly tender and comforting.
Rich, nutty browned butter adds huge flavor with just one ingredient.
Simple pantry staples come together in under an hour.
Perfect side dish for roast meats, stews, or a cozy stand-alone bowl.

Grocery List

Produce: Fresh flat-leaf parsley (optional), lemon (optional, for serving)
Dairy: Unsalted butter, Parmesan cheese (optional)
Pantry: All-purpose flour, eggs, fine sea salt, black pepper

Full Ingredients

For the Homemade Noodles

2 cups (240 g) all-purpose flour, plus extra for dusting
3 large eggs, at room temperature
1/2 tsp fine sea salt
2–4 tbsp room-temperature water, as needed, to bring the dough together

For Boiling the Noodles

3–4 quarts water
1 1/2 tbsp fine sea salt or kosher salt (for the cooking water)

For the Browned Butter Sauce

6 tbsp (85 g) unsalted butter
1/2 tsp fine sea salt, or to taste
Freshly ground black pepper, to taste
1–2 tbsp reserved pasta cooking water, as needed, to loosen the sauce (optional)

To Serve (Optional but Recommended)

2 tbsp finely chopped fresh flat-leaf parsley
2–4 tbsp freshly grated Parmesan cheese
Lemon wedges, for squeezing over just before serving

Step-by-Step Instructions

Step 1: Make the noodle dough

In a large mixing bowl, whisk together the flour and 1/2 teaspoon fine sea salt. Make a wide well in the center of the flour. Crack the 3 eggs into the well. Using a fork, gently beat the eggs, gradually pulling in flour from the inner edges of the well until a thick, shaggy dough starts to form.

Once the mixture is too thick to stir, use your hands to bring it together into a rough ball. If there are still dry, floury spots that will not incorporate, add water 1 tablespoon at a time (up to 4 tablespoons total), kneading after each addition until the dough just comes together and is no longer dry or crumbly.

Step 2: Knead and rest the dough

Transfer the dough to a lightly floured work surface. Knead for 6–8 minutes, dusting very lightly with flour only if the dough sticks to your hands or the surface. Aim for a dough that is smooth, elastic, and just slightly tacky.

Shape the dough into a ball, wrap it tightly in plastic wrap (or cover with an overturned bowl), and let it rest at room temperature for 20 minutes. This rest allows the gluten to relax, making the dough much easier to roll out thinly.

Step 3: Roll out the noodle sheets

After resting, unwrap the dough and cut it into 2 equal pieces. Keep one piece covered while you work with the other so it does not dry out. Lightly flour your work surface and rolling pin.

Roll the dough out into a large, thin sheet, about 1–2 mm thick (roughly 1/16 inch). Rotate the dough and dust lightly with flour as needed to prevent sticking. The sheet should be thin enough that you can just see your hand through it when you lift it up.

Repeat with the second piece of dough, again rolling to about 1–2 mm thickness.

Step 4: Cut the noodles

Dust the top of a rolled sheet very lightly with flour. Starting from a short edge, roll the sheet up into a loose log (like a jelly roll), being careful not to compress it too tightly. Using a sharp knife, slice the roll into strips about 1/4 inch (6 mm) wide for classic ribbon noodles.

Unfurl the strips into individual noodles and toss them gently with a little flour to keep them from sticking. Gather them loosely into small nests and set aside on a floured tray or clean kitchen towel. Repeat with the second sheet of dough.

Step 5: Boil the noodles

Bring 3–4 quarts of water to a rolling boil in a large pot. Add 1 1/2 tablespoons salt, then gently shake the noodles to separate them and add them to the boiling water. Stir immediately to prevent sticking.

Cook the noodles for 2–4 minutes, or until they float to the surface and are tender but still slightly firm in the center. Taste a noodle to check for doneness. Reserve about 1/4 cup of the starchy cooking water, then drain the noodles well in a colander.

Step 6: Brown the butter

While the noodles are cooking, place a large, wide skillet or sauté pan over medium heat. Add the 6 tablespoons unsalted butter. Let it melt completely, then continue cooking, swirling the pan occasionally.

First the butter will foam, then the foam will subside. Keep cooking until you see golden-brown specks forming on the bottom of the pan and the butter turns a deep golden color and smells nutty and toasty, 4–6 minutes total. The moment it reaches this stage, remove the pan from the heat to prevent burning.

Step 7: Toss noodles in browned butter and serve

Immediately add the drained noodles to the skillet with the browned butter. If the pan is very hot and the butter seems too thick, stir in 1–2 tablespoons of the reserved pasta water to create a glossy sauce that lightly coats the noodles.

Season with the remaining 1/2 teaspoon fine sea salt (or to taste) and plenty of freshly ground black pepper. Toss gently but thoroughly so every strand is coated in the nutty butter.

Transfer to a warm serving dish or individual bowls. Sprinkle with chopped fresh parsley and grated Parmesan, if using, and finish with a squeeze of fresh lemon juice for brightness, if you like. Serve immediately while hot and aromatic.

Pro Tips

Do not rush the rest time: The 20-minute rest makes the dough rollable and helps prevent shrinkage and toughness. It is worth every minute.
Roll thinner than you think: The noodles puff slightly as they cook, so aim for very thin sheets (1–2 mm). Thinner dough equals more tender noodles.
Watch the butter closely: Browned butter goes from perfect to burnt quickly. As soon as you see brown specks and smell a nutty aroma, pull it off the heat.
Use pasta water wisely: A small splash of starchy cooking water helps the browned butter cling to the noodles and prevents them from feeling oily.
Serve immediately: Fresh noodles are at their best right after cooking. Have your table set and garnishes ready before you toss everything together.

Variations

Garlic and Herb Brown Butter Noodles: Add 1 finely minced garlic clove to the butter just as it begins to foam, and cook gently until fragrant before allowing it to brown. Toss in extra chopped herbs such as thyme, chives, or sage with the parsley.
Lemon Brown Butter Noodles: After browning the butter, remove from heat and stir in 1–2 teaspoons freshly grated lemon zest. Finish the dish with a generous squeeze of lemon juice and extra black pepper.
Cheesy Brown Butter Noodles: Off the heat, toss the noodles with 1/2–3/4 cup finely grated Parmesan or Pecorino Romano, adding splashes of pasta water as needed to create a silky, glossy coating.

Storage & Make-Ahead

To store cooked noodles: Once tossed with browned butter, let the noodles cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or extra butter to loosen the sauce, tossing frequently.

To make the noodles ahead (uncooked): After cutting the noodles, arrange them in loose nests on a floured tray. Cover and refrigerate for up to 24 hours, or freeze on the tray until firm, then transfer to a freezer bag for up to 2 months. Cook refrigerated noodles directly from the fridge or frozen noodles directly from the freezer, adding 1–2 extra minutes to the cooking time.

Do not store raw dough for long periods at room temperature: If you need to pause, keep the dough wrapped in plastic and refrigerate for up to 1 day, bringing it back to room temperature before rolling.

Nutrition (per serving)

Approximate values per side-dish serving (1/4 of the recipe, without optional Parmesan): about 420 calories; 20 g fat; 45 g carbohydrates; 14 g protein; 2 g fiber; 430 mg sodium. Adding Parmesan will increase protein, calcium, and sodium slightly.

Tender Homemade Noodles with Nutty Browned Butter