How to Make Homemade Noodles

Ganda Wenang

Homemade noodles are much easier to make than you think—and you don't even need a pasta machine (though you can use one if you like). Here's your all-in-one guide for making the best homemade noodles. Check out our master homemade noodles recipe, and use your handcrafted creations in homemade beef and noodles, homemade chicken noodles, and other recipes that call on egg noodles. Our master recipe also makes terrific homemade soup noodles.

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It's true: Homemade noodles take more time to prepare than store-bought. But they reward cooks (and their lucky guests) with fresher, richer, better-tasting noodles to serve with all kinds of dishes—pot roast, beef stroganoff, homemade beef and noodles, homemade chicken noodles, Swedish meatballs, braised meats, casseroles, and more. In fact, once you learn how to make noodles, you'll find all kinds of satisfying ways to enjoy them!

Homemade American Noodles vs. Other Pastas

Noodles come to the table in many countries around the world, like cellophane noodles in China, soba noodles in Japan, and the scores of pasta types and shapes available in Italy. What makes North American noodles (found in or served with classic comfort foods like chicken noodles) different than most other noodles is that they are often enriched with egg or egg yolks. They can be cut long or short, thick or thin, but—thanks to the egg quotient—they're among the richest noodles around.

TIP: Looking for flavored homemade pasta? Check out our recipe for homemade fettuccine noodles, including herb, beet, saffron, spinach and more.

Homemade Noodle Techniques

Rolling Pin or Pasta Machine?

The easiest way to get homemade noodles to the desired thickness (which is pretty thin!) is by passing the dough through a pasta machine, so if you are nuts about homemade noodles, you might want to invest in one. However, you can also use a rolling pin. It just takes a little more work.

How to Make Noodles From Scratch

This homemade noodles recipe from scratch will make enough egg 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.

3. 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 12x9-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. To substitute fresh homemade egg noodles for dried pasta in a recipe, use 6 to 8 ounces fresh for each 4 ounces dried called for in the recipe.

Tip: If serving your fresh homemade noodles recipe as a side dish, plan on 1-1/2 to 2 ounces for each side-dish serving. For main dishes, plan on 3 ounces fresh homemade egg noodles per serving.

Here's how to cook homemade egg noodles 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 water.

Recipes for Homemade Egg Noodles

Old-Fashioned Chicken Noodle Soup, soup, chicken noodle

Once you've mastered our homemade noodles recipe, use your homemade egg noodles for chicken noodle soup, homemade chicken noodles, homemade beef and noodles, and more.

Best Homemade Chicken Noodles Soup

Homemade Chicken Noodles

Simple Homemade Beef and Noodles

Old-Fashioned Homemade Chicken Noodles Soup

Bone-In Homemade Chicken Noodles Soup

Beef Stroganoff

Better than Grandma's Homemade Chicken Noodles

Saucy Pot Roast with Noodles

Crockery Pork Roast with Cherries

Meatballs Stroganoff

Garlic Parmesan Homemade Chicken and Noodles

Low Fat Homemade Beef and Noodles

Spicy Homemade Beef and Noodles Bowl

Tip: Looking to go global? Check out these recipes for ramen noodles.

By Wini Moranville

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