How to Make Noodles From Scratch

This recipe will make enough noodles for five servings.

1. Gather the Ingredients

You’ll need:

  • 2 to 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 egg yolks and 1 whole egg, lightly beaten
  • 1/3 cup water
  • 1 teaspoon vegetable oil or olive oil
  • All-purpose flour
  • 2. Mix the Dough

    • In a large bowl stir together 1-3/4 cups of the flour and the salt. Make a well in the center of the flour mixture.
    • In a small bowl combine egg yolks and whole egg, the water, and oil. Add the egg mixture to the flour mixture, stirring to combine.

    Tip: The dough will be sticky at this point. That’s OK; it will become smooth as you knead it.

  • . Knead the Dough

    • Sprinkle a clean kneading surface with the remaining flour. Turn dough out onto floured surface. Knead the dough until it is smooth and elastic (8 to 10 minutes total).

    Tip: To knead dough, fold the dough and then push it with the heel of your hand. Turn the dough and repeat folding and pushing until the dough reaches a smooth and elastic consistency.

    • Cover the dough and let rest for 10 minutes.

    Tip: You can make the dough in advance to this point. Transfer the dough to an airtight container; freeze up to 3 months. Thaw completely in the refrigerator, then continue with the next step.

  • 4. Roll the Dough

    • Divide the dough into four equal portions.
    • On a lightly floured surface, roll each portion into a 12×9-inch rectangle. (Or pass it through a pasta machine until 1/16 inch thick.)
    • Dust both sides of the dough portions with additional flour.
    • Let the dough stand, uncovered, about 20 minutes.
    • 5. Cut the Noodles

      • Loosely roll the dough into a spiral.
      • Cut the spiral crosswise into 1/4-inch-wide strips.
      • Unroll the strips to separate.
      • Cut the strips into 2- to 3-inch lengths.
      • At this point you can cook the noodles immediately, or dry and store them (see next steps)
      • 6. To Store Cut Noodles

        • Spread the noodles on a wire cooling rack.
        • To store in the refrigerator: Let the noodles dry for 2 hours. Place in an airtight container and chill for up to 3 days.
        • To freeze: Dry the noodles for at least 1 hour; place them in a freezer bag or freezer container and freeze for up to 8 months.

        How to Cook Homemade Noodles

        You can use homemade noodles whenever hot cooked noodles are called for. Here’s how to cook them for serving and for adding to recipes:

        • Fill a large pot with 3 quarts water. Bring the water to boiling; if desired, add 1 teaspoon salt.
        • Add noodles a few at a time so the water does not stop boiling. (This also prevents the noodles from sticking together).
        • Reduce the heat slightly and boil, uncovered, stirring occasionally, for 1-1/2 to 2 minutes or until the pasta is al dente (flexible but still slightly firm at the center).

        Tip: Be sure to test often for doneness near the end of cooking time — fresh noodles can go from stiff to perfect to overly soft in a matter of seconds.

        • Drain the noodles in a colander, giving them a good shake to remove all the wat

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