Homemade Noodles

Homemade noodles: I triple the ingredients and freeze two portions. Enjoy! These noodles are a standby in our house. They are hearty, filling and very versatile. I use them as a side dish, in soups and in casseroles. I hope you enjoy them as much we do.

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil
Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended.
Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough.
Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.
To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft. Yield: 10 servings. Freeze uncooked noodles in serving-size portions to enjoy months later. Defrost and cook according to directions above.

The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

With Summer just around the corner you’ll find plenty of travel and summer fun ideas in this issue.

Of course there are also some fresh new recipes to try as well as creating family memories, being lazy and more fun stuff. If you haven’t already done so, please stop by the Facebook Page and say Hi.

Click on here to subscribe today!

Homemaker's Hutch Magazine


  1. Tammy says

    These sound wonderful! Thank you for submitting this recipe! I hope I can do the recipe justice. I have always wanted to make good homemade noodles.

  2. Rose says

    I love homemade noodles! I can’t wai to try this recipe! I use the food processor first mix the the dry ingredients then drizzle in the wet. As soon as it forms a ball, turn off. Rest 10 minutes, then roll. For cutting, I roll up loosely then use my pizza wheel to cut.

  3. Terri says

    My grandmother was famous for making the best noodles ever. She decided to hand her “recipe” down to me. So I came over one day to learn how to make noodles. Imagine my surprise when I learned that she uses the same recipe as everyone else, but she adds yellow food coloring! She said, “It’s the color that counts. Everyone sees the yellow color, and instantly these noodles taste richer and better than everyone else’s.” She was right – at carry-ins, her noodles flew out of the bowl, and everyone else took theirs back home!

    • says

      I never heard tell of anyone putting food color in noodles. The way to get nice yellow noodles is to use brown eggs and extra yolks. I use 4 whole eggs and 2 extra egg yolks.

      • judy myers says

        Yes, my mother also used a bit of yellow food coloring ! Sometimes, we really aren’t lucky enough to find orangey colored yolks. Its the color that looks pretty, but really in the scheme of things….both work out the same !! Happy Noodle Cooking !

    • Carrie says

      My grandma always put yellow food coloring in her noodles…. It does make a difference when looking at several pots of noodles!

  4. Nadine says

    I learned from a good friend, who is now 85 years old, to add a tiny bit of vinegar to make the noodles (& pastry crust) more tender. You never taste the vinegar.

  5. Paula Z says

    About how long does it take for the noodles to dry out? I have never made them before & would love to try this out on a Saturday to put up for future meals.

  6. Jackie says

    My mother-in-law always makes her own noodles. she used to roll out the dough on the kitchen table till it was paper thin. She would used a long round stick to roll it with. Now she uses a pasta machine (it’s much easier). There are several brands out there. I have an Imperia, Atlas also comes to mind. These are manual machines. It’s so easy to crank out the dough. You put in a chunk of dough at the highest number and run it through. You keep putting that dough back in (repeating with the next lower number, then the next) till you get the thickness you want. Then you cut the noodles to the width you want. The machines I saw on line were in the $55.00 range for the basic model. You can get attachments to make other things as well.
    We would put them on the table (on a tablecloth) to dry and put them in bags to store or cook them. These taste so much better than store bought noodles.

  7. Nancy says

    My daughter has made her own noodles for several years now and loves them. Now that we’re both
    looking for healthier alternatives to everything we eat, she was wondering if there is a recipe out there
    for noodles made from vegetables. Anyone heard of one?

Leave a Reply

Your email address will not be published. Required fields are marked *