I love working with dough. It’s truly satisfying, and making noodles especially gives me goosebumps of excitement. Many people think making fresh noodles is difficult, but it really isn’t, and this recipe always works.
You have two options for using these noodles:
- Use it immediately
Hang the noodles for 30 minutes after cutting, then add them directly to a pot of boiling, salted water for 2 minutes. That’s it! - Freeze for later
Make nests from a portion of fresh noodles and freeze them. Then, when you want to eat them, simply add them to boiling, salted water for 2 minutes.
Once cooked, mix it with your favorite sauce: Alfredo, vodka, mushroom, or any other sauce you prefer.
Shapes, Tools, and Thickness
You can use this fresh noodles recipe for any shape and size of noodles: lasagna, fettuccine, pappardelle, ravioli, etc. You can even use a noodles machine if you have one at home. If you don’t have a machine, you can use a rolling pin.
Just make sure it’s thin, about 1mm thick. You can cut it by:
- Dusting the sheet of noodles with plenty of flour
- Folding it over
- Cutting the strips
The result is always spectacular.
Table of Contents
Where to Make the Dough?
You can make fresh noodles on a work surface or in a bowl, as shown in the video, or you can use a food processor. I always use the processor because it’s SO easy. You just put everything in, it processes it, and that’s it.
That’s why, when I make noodles dough in the food processor (always!), I usually make a double batch and freeze half. It keeps for three months in the freezer.
About This Homemade Noodle Recipe
As I mentioned before, the idea was this: I gave you the ingredients so you could go shopping in advance, and then bright and early Sunday morning I’d tell you how to prepare it. If you want to see the step-by-step video tutorial on how to make homemade noodles, I’ll leave it at the end of this article. It’s super detailed! For example, I say: pause and chop the onion for the sauce.
Here’s my recipe for homemade noodles with a sauce that beats any red sauce in the universe! If you want to make stuffed noodles, you can check out the video where I explain how! You can make these noodles with a machine or the traditional way: by kneading.
These homemade noodles are a special dish for getting together with loved ones, whether it’s when the quarantine is over or right now, through video calls! It’s wonderful how today, with technology, we can be close to the people we love despite the distance and isolation, don’t you think?
Okay, enough. Let’s get down to business: The ultimate noodle recipe.
How to Make Homemade Noodles?
Author: Fatima
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 8
Category: Noodles
Cuisine: Italian
Description
A surprising recipe, they are delicious.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 3 cups | (375 grams) |
| Eggs | 2 | about 60 grams each with shell |
| Water | 3 tablespoons | |
| Olive oil | 1 teaspoon | |
| Salt | ½ teaspoon |
Instructions
- The dough can be made by hand or in a food processor. In a bowl, combine the flour and salt, stir well, or pulse in a food processor to mix.
- In a medium cup or bowl, combine the eggs, water, and olive oil, and beat for 20 seconds until incorporated.
- Gradually add the flour mixture, stirring with a fork or slowly incorporating it in a food processor. Knead or process until a smooth, elastic, and homogeneous dough forms. This should take about 8–10 minutes by hand.
- If you are going to roll out the dough with a rolling pin, it is best to wrap the dough in kitchen plastic wrap and let it rest for 1 hour in the refrigerator.
- If you’re going to use a machine, you can do it right away.
- Cut the dough into 6 portions and pass them through the machine, starting at the thickest setting and gradually working your way down to obtain a thin sheet. Place the sheets on a floured work surface. Or roll them out on a floured work surface.
- Cut the noodles.
- Cook in salted water with oil. Wait for the water to boil vigorously before adding the noodles; cook for 3–4 minutes if they are thin, 8–10 minutes for thicker noodles. You should keep tasting them.
- Strain and return to the pot, add cream, butter, and olive oil. Season to taste.
Video Guide 🌶️
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 194 |
| Sugar | 0.2 g |
| Sodium | 164.5 mg |
| Fat | 2.2 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 35.9 g |
| Fiber | 1.3 g |
| Protein | 6.4 g |
| Cholesterol | 46.5 mg |
Recommendations for Homemade Noodles Without a Machine
Since you won’t be using a machine, keep these in mind:
- It’s best to knead the dough very well so that it’s smooth and easy to handle when shaping.
- Respect the resting time so that the dough can settle.
- When making the bow tie shape, let it compact well and take shape before cooking it.
- You can add a touch of butter to give it more smoothness and flavor.
- Pair your homemade noodles with your favorite sauce.
FAQs – Frequently Asked Questions
Why is my dough tough or hard to roll?
Usually it needs either a bit more resting time or better kneading. A well-kneaded dough becomes smooth and more flexible, and resting helps the gluten relax so rolling is easier.
Can I use the dough right away?
Yes—if you’re using a machine, you can roll it out right away. If you’re using a rolling pin, the article recommends resting the dough for 1 hour in the refrigerator.
How thin should I roll the dough without a machine?
Aim for about 1mm thick. Dust with flour, fold, and slice into strips for clean cuts.
How do I store fresh noodles?
You can make nests and freeze them. The dough (especially if you make a double batch) keeps for three months in the freezer.
How do I know when the noodles are done cooking?
Taste as you cook. Thin noodles are usually done in 3–4 minutes, thicker ones in 8–10 minutes.
Conclusion
Homemade noodles don’t have to be complicated. With a few simple ingredients, a good knead (or a quick food-processor mix), and the right rolling thickness, you get fresh noodles that cook fast and taste incredible. Use them right away, freeze nests for later, and finish with the sauce you love most—because once you get this dough right, it’s the kind of recipe you’ll want to make again and again.
