Homemade Noodles Recipe
Homemade Noodles Recipe photo by Taste of Home

Homemade Noodles Recipe

Publisher Photo
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! —Helen Heiland, Joliet, Illinois
TOTAL TIME: Prep: 30 min. + standing Cook: 5 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + standing Cook: 5 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Homemade Noodles in Reminisce January/February 1992, p35

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.

Reviews for Homemade Noodles

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 1, 2013

Great .noodles and easy to make. Brought back memories of when my mom made these.

MY REVIEW
Reviewed Jan. 31, 2012

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.

MY REVIEW
Reviewed Dec. 6, 2011

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.

MY REVIEW
Reviewed Aug. 29, 2011

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!

MY REVIEW
Reviewed Aug. 20, 2011

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!

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