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Homemade Egg Ribbon Noodles

Egg ribbon noodles, aka Tagliatelle or Papardelle in Italy or Bandnudeln in Germany, are easier to make at home than you might think. 4 staple ingredients and 25 minutes is all you need to whip up a batch of these egg noodles – no pasta machine needed. Enjoy them in comforting noodle soups, stews, in Asian stir-fries, or with your favorite Italian pasta sauce.

Fresh ribbon noodles on a white plate.
Table of contents

Why you’ll love this easy egg noodle recipe

I often make these noodles with my kids on a rainy day on the weekend. Served with a simple bolognese or Alfredo sauce, added straight into chicken soup, or as a side with a slow-cooked goulash, it’s one of those staple recipes that you’ll come back to over and over.

  • Quick & easy: 25 minutes and 4 simple ingredients is all you need. Roll out and slice your noodles with basic kitchen tools to the width you’re after – no pasta machine needed.
  • Budget-friendly: Using everyday staple ingredients, these homemade ribbon noodles are more cost-effective than buying fresh artisan noodles in-store.
  • Fun activity: Involve the whole family in making the ribbon pasta, from rolling the dough to slicing the noodles. Pasta making is also makes a great bonding activity for Valentine’s Day or Mother’s Day. Ribbon noodles are the easiest shape to create but you can make other types of pasta with this base pasta dough incl. ravioli, lasagna, or bowtie.


  • Flour: I use all-purpose wheat flour for my noodles as I always have it on hand. You can also use 00 flour.
  • Eggs: You’ll need 3 medium-sized eggs (1.75oz or 50g each – weight incl. shell)
  • Salt: Enhances the flavor. 
  • Olive oil: Extra-virgin olive oil adds moisture and richness. Avocado oil is a good substitute for a milder taste.

Serving Suggestions

  1. Italian: Toss your cooked noodles in your favorite Italian type of sauce such as Alfredo, bolognese, or carbonara. You can also simply toss the cooked wide noodles in olive oil, garlic, and parmesan cheese. Add red pepper flakes for some heat.
  2. German: Egg noddles sich as Spätzle are very popular in Southern Germany. These flat noodles are called Bandnudeln and are typically served with a creamy mushroom chicken sauce or a red or green pesto.
  3. Chinese: Chow Mein stir-fried egg noodles with vegetables, sometimes including meat or seafood, seasoned with soy sauce and other condiments.
  4. Thai: Thai ribbon noodles made from rice flour are the foundation of pad Thai. Make your favorite Thai stir-fry with these egg noodles instead for a richer flavor.

Meal-prep pasta dough

You can meal-prep this homemade ribbon pasta dough for easy fresh pasta meals on demand. Tightly wrap it in plastic wrap and store it for up to 2 days in the fridge. For longer storage, wrap it tightly in plastic wrap, and freeze for up to a month. 

How to make ribbon noodles

Steps 1-4 on how to make ribbon noodles.
  1. Combine flour and salt in a bowl and create a well. Add eggs and olive oil and start combining everything slowly with a fork.
  2. Mix until all the flour has been in contact with the wet mixture.
  3. Add the noodle dough to the bench and knead the dough for 5 minutes until it is smooth.
  4. Roll out the dough as think as you can and cut it into noodles.
Fresh ribbon noodles on a white plate.

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Fresh ribbon noodles on a white plate.

Homemade Egg Ribbon Noodles

Caro Jensen
Whip up a batch of these egg ribbon noodles in just 25 minutes with only 4 ingredients! No pasta machine required. Enjoy them in soups, stews, or with your favorite sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
10 minutes
Total Time 25 minutes
Course Dinner
Cuisine American, Italian
Servings 4 servings
Calories 393 kcal


  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 3 eggs medium-sized, 1.75oz per egg
  • 2 tbsp olive oil extra virgin


  • Combine flour and salt, then form a well for the eggs and olive oil. Gradually incorporate with a fork or by hand to form a dough.
    2 1/2 cups all-purpose flour, 1 tsp salt, 3 eggs, 2 tbsp olive oil
  • Work the dough on a floured surface for 5 minutes until smooth.
  • Press the dough ball into a disc and wrap it in plastic wrap or a damp tea towel. Let it rest for a minimum of 10 minutes at room temperature for the gluten to relax.
  • Using a rolling pin, roll the dough into a thin sheet on a lightly floured surface, then cut into ribbons.
  • Cook the noodles in boiling salted water for 2-3 minutes until al dente or add them straight to your favorite soup or stew.
  • Drain and incorporate cooked noodles into your favorite noodle recipes.


  • Dough consistency: At first the dough looks too dry but it’ll be smooth after you knead it for 5 minutes. If it still is too dry after that, add a teaspoon of cold water at a time until pliable.
  • Thickness: Ensure uniform thickness when rolling out the dough for even cooking.
  • Cooking time: Fresh noodles cook faster than store-bought, so keep an eye on them to avoid overcooking.
  • Food processor: You can use a food processor to speed up the process. Simply add all ingredients into the bowl and pulse until you have a unified dough ball. 


Calories: 393kcalCarbohydrates: 60gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 123mgSodium: 630mgPotassium: 129mgFiber: 2gSugar: 0.3gVitamin A: 180IUCalcium: 31mgIron: 4mg
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