Ever wanted to make homemade noodles from scratch, but thought it was too hard?
Pshaw. You can totally do this. It only takes four ingredients and a bit of your time to have simple and delicious homemade noodles ready for adding to soup or to serve with pasta sauce for a yumtastic meal.
Ingredients for Homemade Noodles
2 tablespoons milk
1/2 teaspoon salt
1 cup flour (I have used white or wheat. I use all purpose.)
How to make Homemade Noodles
Combine the egg, milk, and salt with a whisk. Then stir in the flour a little bit at a time.
Keep stirring in the flour until you have a stiff dough.
Now, cover this dough with a clean dishtowel and let it rest for ten minutes. Don’t skip this part, it’s very important for rolling the dough.
After the dough has rested ten minutes, it’s time to get out your rolling pin. Lightly flour the surface you’re going to be working on. Take the dough out of the bowl and roll it flat.
I try to get mine rolled down to a thickness of 1/8″ to 1/4″. Remember, these are going to puff up when they get boiled, so you don’t want to make them too thick to start.
After this is rolled out, let the dough rest another 20 minutes. Again, don’t skip this resting part – if you don’t let the dough rest, it won’t stay stretched out when you start cutting noodles.
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After 20 minutes, it’s time to start cutting noodles. I cut my noodles using a pizza cutter (my noodles are not fancy by any means) but there are many other tools available to help you cut and/or shape your noodles, including a pastry and ravioli cutter wheel, or—even fancier—a pasta maker machine.
Cut your noodles…
…and carefully lay them out to dry. I use cooling racks…
…but there are some really nifty pasta drying racks that I’ve got my eye on.
Now after you have all your noodles cut and laid out to dry…
…they need to dry for at least two hours. Now, it might not look like this is a ton of noodles, but believe it or not, this amount is plenty for the 6 quart pot of chicken noodle soup that I routinely make. I have doubled the recipe before but it always makes more noodles than the broth can handle. Experiment with the amounts of noodles that your family needs. It’s easy enough to double, triple or multiply this recipe by even more if it is needed.
After the noodles have air-dried for two hours you have two choices: you can package them up in an airtight container (to store in the refrigerator for a few days), or you can cook them.
To cook, add them to a pot of boiling water or—as I almost always do—a pot of chicken soup.
Let them boil 10-12 minutes and voila! You’ve got yourself some simple, delicious, and oh-so-much-better-than-store-bought homemade noodles ready to make your belly happy.
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