How To Make Homemade Noodles

Learn how to make homemade noodles with only 3 ingredients - quick, easy, and they taste just like the ready-made noodles. My egg noodle recipe is fail-proof, and fun to make too. No need for a noodle/pasta maker, you can make delicious egg noodles just using a rolling pin. 

It takes a virus to make us realise how we take food for granted. Noodles or pasta for example, I would have never thought I'd ever walk into a shop and not find any whatsoever. And so many other everyday products that we always find so easily everywhere. But we are living desperate times, when simple ingredients become luxury.

If you happen to have regular flour around, and eggs, then how about try making your own noodles? Or you can also call them pasta, depending what you choose to serve them with. I didn't think it would be such an easy job, and have a nice bowl of fresh egg noodles made from scratch at home.

Cooking has always come naturally to me, but I never even attempted making my own noodles, since they are not only cheap, but easy to find. Or they used to be. So, lets see how to make some homemade fresh egg noodles with little effort.

Jump to:

• How to make homemade noodles
• How to store the noodles

How to make homemade noodles

Before you start, I must warn you that your homemade noodles might not be all the same size, or look as nice as the ready-made ones. But, trust me, they are as delicious. And that's the beauty of home cooking, food doesn't need to look perfect, but be yummy. And that's all that matters.

Use one egg per 100 grams of flour, and you will get a nice dough that does not stick at all, and it's easy to roll. Add salt if you like, but if you don't, that's absolutely fine, the sauce you need would probably be enough to make the noodles taste great anyway.

THE PROCESS

• sift the flour, make a well in the middle, crack the egg, add the salt, and use a fork to bring the ingredients together
• use you hands to knead the dough well until you get a smooth dough that does not stick

You must knead very well for at least 10 minutes, it might be a tad boring, but it's so worth it.

• cover the dough with clingfilm, and leave to rest on the counter or work surface for 10-15 minutes
• divide the dough in half, and dust the work surface with more flour
• use a rolling pin to roll the first half thinly, then start rolling the dough into a sausage
• slice the sausage thinly ( see photo no 5), then stretch the noodles, and leave to to dry for at least 15 minutes
• bring a pot of salted water to the boil, and boil the noodles until al dente or the desired texture

How to store the noodles

If you plan to use the noodles straight away, you can do so once they dried up for about 15 minutes or so. But, if you like to store them for future use, leave them to dry at room temperature for at least 12 hours, making sure the noodles are dusted with flour. Once they are dry, transfer them to a sealable bag, and store them in the fridge, they should last for a few days.

These egg noodles are absolutely amazing for soups, stir fries, or with your favourite tomato sauce, it's entirely up to you. The amount of ingredients I used are enough for 2 portions, so just double up the ingredients if you are cooking for more.

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