Once you try these simple homemade noodles, you’ll never go back to store bought noodles! All you need is some flour, salt, eggs, love, and a rolling pinto make this homemade egg noodles recipe.
Pair these homemade noodles with this easy chicken cacciatore recipe. Or even this shrimp saganaki!
For some reason, making homemade noodles can seem like an arduous and time intensive task. It seems like a place of mystery for a lot of home cooks.
However, this couldn’t be further from the truth! Although there is additional time you have to consider when you make noodles (e.g. putting your dough in the fridge for ½ hour, letting your noodles dry), the actual work is quick and easy!
How to make homemade noodles
It may sound like a big project, but homemade egg noodles are perfectly doable! With just three ingredients, it couldn’t be simpler. And trust me when I say, it’s a cooking projects the kids will get a kick out of.
Ingredients
Flour— When I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Eggs — Opt for large eggs for this recipe.
Salt— Use your favorite table salt or sea salt, but opt for a somewhat fine grind, so the grains have a chance to dissolve.
The Process
Start by mixing the flour and salt, then create a well in the center; crack the eggs into the middle.
Some people swear by using a flour well when combining ingredients; others think that it doesn’t change anything. Or that it may only matter if you’re mixing the ingredients on a flat surface, not a bowl. I find that flour wells allow me to mix wet and dry ingredients evenly with the least amount of work.
Once the flour begins to form sticky dough, place it on a floured surface and get to kneading!
Knead the noodle dough until it becomes smooth and elastic on the surface, usually around 10 minutes.
Place your dough in the fridge for at least ½ hour before rolling it out. Roll noodles to desired thickness; they don’t have to be paper thin. In fact in many southern kitchens, homemade noodles are a bit thick, perfect for serving under gravy.
Pro tip: Use a pizza cutter for cutting the noodles into strips. Cook immediately or leave them out on a rack to dry for 2 hours at room temperature before storing them.
Storing homemade noodles
These noodles store great in the fridge (in an airtight container) for several days. You can also store them in the freezer for up to 8 months!
When you’re ready to use them, pop them in a pot of boiling water and cook for 1-2 minutes. Trust me, after you’ve tried fresh, homemade noodles, you won’t want to eat store bought ones anymore!
FAQs
What are some side dishes that go with noodles?
Noodles go great with side dishes like garlic bread, zucchini, artichokes, salads, meatballs, and more!
Do homemade noodles need to dry before cooking?
Fresh pasta noodles can be cooked right away without even being fully dry.
Can you overcook noodles?
You may notice the noodles have become too soft and mushy, which means the noodles have been overcooked.
This homemade noodles recipe uses just 3 pantry ingredients. Egg noodles like this are a staple in many a southern household. When you learn how to make homemade noodles at home, you'll be ready to add a budget friendly side dish to meals.
Ingredients
1 cup flour
½ teaspoon salt
2 eggs
Instructions
1. Whisk together flour and salt. Create a well in the middle.
2. Crack eggs into the well. Using a fork, whisk eggs allowing flour to mix into the dough slowly. Stir until a dough forms. The dough will be sticky.
3. Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes to overnight.
5. On a floured surface, roll the dough to desired thickness. (Remember, they will swell a bit as you cook them.)
6. Using a pizza cutter, cut noodles into even shapes. As an alternative, lightly flour the top of the dough and then roll the dough loosely like you would a rolled cake. Use a sharp knife to cut in equal pieces. Unroll the noodles to dry.
7.To dry, place on a wire rack for 2 to 3 hours. Package noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months.
8. To cook, bring 3 quarts of water and 1 teaspoon salt to a boil. Slowly add noodles to the boiling water to avoid sticking and cook for 1 to 2 minutes. Drain well if adding a sauce.
Notes
Pro tip: Use a pizza cutter for cutting the noodles into strips. Cook immediately or leave them out on a rack to dry for 2 hours at room temperature before storing them.
These noodles store great in the fridge (in an airtight container) for several days. You can also store them in the freezer for up to 8 months!
I find that making a flour well in which to pour the liquid allows me to mix wet and dry ingredients evenly with the least amount of work.
This old-fashioned egg noodle recipe is made with flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or results, these egg noodles are much simpler.
Tips for how to cook or store homemade egg noodles:
You can cook the noodles right away (for about 3 minutes in hot boiling water or broth if making soup) or you can let them dry overnight and then store them in an air-tight container in the freezer for up to 3 months.
They are always served super fresh as the pulling and cooking process happens at the same time. These fresh noodles contain three basic ingredients: wheat flour, salt and water. In some cases, an alkaline agent is added to the dough to make the noodles more springy.
The main ingredient of noodles is typically wheat flour. Noodles are made by mixing wheat flour with water and sometimes other ingredients to create a dough, which is then rolled out, shaped, and cut into various forms.
Flour – smooth, soft, and a lighter shade, noodles may be crafted using a finer kind of flour or a variety of different flours. Pasta on the other hand uses a heavier denser kind of flour to give it that weight. Salt – salt is essential when it comes to noodles.
They're made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. The mixture is boiled and then shaped into noodles or rice-like pieces. Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber.
The idea is simple and genius: Combine par-cooked noodles, a bit of vegetable base, some raw sliced veggies, and a few seasonings inside a jar.Add boiling water, wait a few minutes, and you've got yourself a lunch with all the appeal of instant noodles, but with actual flavor and freshness trapped under that lid.
Great homemade egg noodles can be made with just five ingredients. I bet you have them all right now! So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.
Is it okay to put raw eggs in hot noodles? Very good question because on could be worried, however, you do not need to. It is perfectly fine doing so, even suggested because it taste so much better and has protein your body needs.
Leave your noodles to sit out overnight or all day, with 12 to 24 hours being the ideal. This relatively wide timeframe will give your pasta the chance it needs to harden. If the spaghetti still feels soft, it's not fully dried, whereas if it's hard enough to snap in half, it's ready to store or eat.
If you've never had fresh pasta before, you're in for a treat! Its chewy, bouncy texture and rich flavor make it so much better than the dried pasta at the store. In fact, these noodles are so good that we usually serve them really simply.
Absolutely!Noodles, especially good hand made ones, can be a GREAT part of your diet! The important thing is, make them PART of your diet, not the WHOLE diet. Noodles, with lots of vegetables, some proteins, some dairy, etc….
Noodles are a type of pasta that originated in China. They are made from a dough of wheat flour, water, and salt. The dough is then stretched or rolled out thin and cut into strips or sheets. Noodles can be eaten fresh or dried, and are commonly used in soups, stir-fries, and other Asian dishes.
There are countless varieties of egg noodles, from many Italian pastas to noodles like Turkish kesme, Filipino miki, and Chinese lo mein. Other noodle styles, like Japanese ramen and udon, often omit eggs, opting instead for a combination of a flour and/or starch and water.
Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour.
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