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
Homemade Noodles
Homemade Noodles
Prep Time
30 min
Cook Time
5 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
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.
Nutrition Facts
1/2 cup: 125 calories, 3g fat (1g saturated fat), 64mg cholesterol, 373mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 4g protein.
