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Homemade Noodles Recipe
Homemade Noodles Recipe photo by Taste of Home

Homemade Noodles Recipe

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4.5 6
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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! —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

"<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!"

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