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Homemade Noodles

 Homemade Noodles
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
10 ServingsPrep: 30 min. + standing Cook: 5 min.


  • 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


  • 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.

2 of 2

Homemade Noodles (continued)

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.