Homemade Noodles

10 users rated this recipe an average rating of 4.5
5 servings
Serving Size:
1/2 cup
1 hr
1 hr 30 mins
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Homemade Noodles

teaspoon salt
egg yolks, beaten
egg, beaten
cup water
teaspoon cooking oil or olive oil


  1. 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 stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.
  2. Sprinkle a kneading surface with the remaining 1/4 cup flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
  3. Divide dough into four equal portions. On a lightly floured surface, roll each portion of dough into a 12x9-inch rectangle (about 1/16 inch thick). (If using a pasta machine, pass each portion of dough through machine according to manufacturers directions until dough is 1/16 inch thick.) Let stand, uncovered, for 20 minutes. Lightly dust dough with flour. Loosely roll dough into a spiral; cut into 1/4-inch-wide strips. Shake the strands to separate; cut into 2- to 3-inch lengths.
  4. To serve immediately, cook for 1-1/2 to 2 minutes or until tender but still firm, allowing 1 to 2 more minutes for dried or frozen noodles. Drain.
  5. To store cut noodles, spread them on a wire cooling rack. Let noodles dry about 1 hour or until completely dry. Place in an airtight container and refrigerate for up to 3 days. Or dry the noodles for at least 1 hour and place in a freezer bag or freezer container; freeze for up to 8 months.
  6. Makes 5 servings.

From the Test Kitchen

Yolkless Noodles:

Prepare as above, except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.

Per 1/2 cup cooked noodles: 204 cal., 2 g total fat (0 g sat. fat), 0 chol., 256 mg sodium, 38 g carbo., 1 g fiber, 7 g pro.

Daily Values: 1% calcium, 13% iron

Exchanges: 2 1/2 Starch

Nutrition Facts

(Homemade Noodles)
    Per serving:
  • 229 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 128 mg chol.,
  • 249 mg sodium,
  • 38 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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