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How to Make Yummy Homemade Noodles From Scratch

Yummy Homemade Noodles From Scratch

Fresh egg noodles made with flour, eggs, salt, and a little optional olive oil or melted butter. The noodles cook in only 2–4 minutes and are delicious with butter, broth, sauces, or noodle-based meals.
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Prep Time 25 minutes
Cook Time 4 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour, plus extra for dusting
  • 3 Large eggs
  • 1/2 teaspoon Fine salt
Optional Ingredients
  • 1 tablespoon Olive oil or melted butter
  • 1–2 tablespoons Water, only if dough is too dry

Method
 

Step-by-Step
  1. Place the flour and salt in a large bowl or mound them on a clean work surface. Make a wide well in the center, then add the eggs and optional olive oil or melted butter.
  2. Beat the eggs gradually with a fork while drawing flour in from the sides. Continue mixing until a shaggy dough forms; if it remains crumbly, add water one teaspoon at a time until it comes together.
  3. Knead the dough for 8–10 minutes until smooth and elastic. It should feel firm but not dry or sticky.
  4. Wrap the dough tightly or cover it in a bowl and rest it at room temperature for 30 minutes. This gives the gluten time to relax and makes the dough easier to roll.
  5. Divide the rested dough into 2–4 pieces, keeping the pieces you are not using covered. Roll each portion thin with a rolling pin or pasta machine, dusting lightly with flour only when needed.
  6. Fold or loosely roll each sheet, then cut it into noodles about 1/8–1/4 inch wide. Separate the strands and dust them lightly with flour so they do not cling together.
  7. Bring a large pot of well-salted water to a rolling boil. Add the fresh noodles and cook for 2–4 minutes, beginning to test them after 2 minutes, until tender but still slightly firm.
  8. Drain the noodles immediately and serve them hot with butter, broth, sauce, or another favorite topping. Fresh noodles cook much faster than dried pasta, so avoid leaving them unattended.

Notes

Weigh the flour when possible because egg size and humidity can change the dough texture. Add water gradually, rest the dough for the full 30 minutes, and use only a light dusting of flour to avoid tough noodles and cloudy cooking water.