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Homemade Noodles Recipe

Homemade Noodles Recipe photo by Taste of Home

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These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top!

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Homemade Noodles Recipe

Prep: 30 min. + standing Cook: 5 min.

Yield: 10 Servings

30 5 35

Ingredients

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil

Directions

Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended.
Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough.
Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.
To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. Yield: 10 servings.

If Cooking for Two: Freeze uncooked noodles in serving-size portions to enjoy months later. Defrost and cook according to directions above.

Nutritional Facts 1/2 cup equals 125 calories, 3 g fat (1 g saturated fat), 64 mg cholesterol, 373 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Homemade Noodles in Reminisce January/February 1992, p35

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Reviews for Homemade Noodles

Homemade Noodles

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Reviewed on Jan. 31, 2012 by Donalee2

BEFORE I GOT MY PASTA MAKER I ROLLED MY NOODLES AS THIN AS I WANTED THEM THEN I CUT THEM IN STRIPS 2.5 TO 3 INCHES WIDE AND STACKED THEM WITH ENOUGH FLOUR BETWEEN EACH ONE THEN I CUT THEM WITH AN ELECTRIC KNIFE. THAT WORKED REALLY GREAT FOR ME. NOTHING BETTER THAN HOME MADE NOODLES. I ALSO MAKE SPINACH AND WHOLE WHEAT NOODLES.

Reviewed on Dec. 06, 2011 by ShadyAcres

I've made this recipe twice now and it turned out great both times. It's easy and tasty. I added an additional 1/2T of water for easier handling each time though. I use farm fresh eggs, so maybe they have a lower moisture content than store-bought.

Reviewed on Aug. 29, 2011 by vewebber58

Wonderful noodles! Noodle dough is stiff and harder to roll out....that's just the nature of it, and I never especially looked forward to making noodles, though I love homemade ones, because of that. This dough rolled out very easily for me in comparison times in the past when I've made noodles, and I think it may be because I have a new rolling pin that is quite a bit heavier than my old one. I also use a stocking-like cover on my rolling pin and roll out all doughs I make on a canvas pastry cloth. Also, I prefer my noodles NOT to be paper-thin......I like ones I can sink my teeth into....so if it doesn't matter to you that they're not really thin, don't worry about it!

Reviewed on Aug. 20, 2011 by nikschwid

<p>The dough is stiff and VERY hard to roll out and make "paper thin". I have never made noodles before either so maybe this is just being a novice. The noodles were good, but a little thick. My daughter is picky and asked for another helping!

Reviewed on Jun. 14, 2010 by imacookingirl

Very simple and very delicious. My family loved them when I used them in a simple beef stroganoff. Now all I need to work on is thickness.