Homemade Noodles

Name: Homemade Noodles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 2 to 2-1/2 cups all-purpose flour, divided; 1/2 teaspoon salt; 3 large eggs, lightly beaten; 1 tablespoon cold water; 1 tablespoon canola oil

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

Ingredients

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 large 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.

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

Nutrition Facts

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

Originally published as Homemade Noodles in Reminisce January/February 1992

Reviews

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Average Rating:

glada

Dec 29, 2017

This is the best noodle recipe I've ever used. It turns out right every time. I wrap the dough and let it rest for 30 minutes before I make the noodles. I use a hand turned pasta machine. I haven't tried rolling them with a rolling pin. My mother made them without a recipe and this is as close to her recipe as I can get. Thank you Helen for sharing your recipe.
psskms

Dec 1, 2013

Great .noodles and easy to make. Brought back memories of when my mom made these.
Donalee2

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.
ShadyAcres

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.
vewebber58

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 to 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!
nikschwid

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!
imacookingirl

Jun 14, 2010

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.