Homemade Noodles Recipe Like Grandma MadeYield:
This homemade noodles recipe uses just 3 pantry ingredients. These kinds of egg noodles are a mainstay in many southern homes. Once you master the art of making homemade noodles at home, you’ll be equipped to enhance meals with an affordable side dish.
- 1 cup flour
- ½ teaspoon salt
- 2 eggs
- 1. Whisk together flour and salt. Create a well in the middle.2. Crack eggs into the well. Using a fork, whisk eggs allowing flour to mix into the dough slowly. Stir until a dough forms. The dough will be sticky.3. Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny. 4. Wrap in plastic wrap and refrigerate for at least 30 minutes to overnight.5. On a floured surface, roll the dough to desired thickness. (Remember, they will swell a bit as you cook them.)6. Using a pizza cutter, cut noodles into even shapes. As an alternative, lightly flour the top of the dough and then roll the dough loosely like you would a rolled cake. Use a sharp knife to cut in equal pieces. Unroll the noodles to dry.7. To dry, place on a wire rack for 2 to 3 hours. Package noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months.8. To cook, bring 3 quarts of water and 1 teaspoon salt to a boil. Slowly add noodles to the boiling water to avoid sticking and cook for 1 to 2 minutes. Drain well if adding a sauce.
Pro tip: To cut the noodles into strips, use a pizza cutter. Before storing them, either cook them right away or let them dry for two hours at room temperature on a rack.
These noodles keep well for several days in the refrigerator when kept in an airtight container. Additionally, you can keep them in the freezer for up to eight months!
I find that the easiest way to combine wet and dry ingredients evenly is to make a flour well into which to pour the liquid.
How to make homemade noodles
Even though it seems like a big undertaking, making your own egg noodles is very doable and only requires three ingredients! And believe me when I say that the kids will love this cooking project.
Flour — When I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Eggs — Opt for large eggs for this recipe.
Salt: To give the grains a chance to dissolve, use your preferred table or sea salt and grind it fairly finely.
First, whisk together the flour and salt. Next, make a well in the center and crack the eggs into it.
When mixing ingredients, some people swear by using flour well, while others believe it makes no difference. or that using a flat surface—rather than a bowl—may be the only circumstance in which it matters. I find that using flour wells minimizes the amount of work required to mix wet and dry ingredients evenly.
Put the flour on a floured surface and start kneading as soon as the dough starts to form.
Knead the dough for the noodles for about ten minutes, or until the surface is smooth and elastic.
Before rolling it out, put your dough in the refrigerator for at least fifteen minutes. Noodles don’t have to be paper thin; roll them to the desired thickness. Indeed, homemade noodles are typically a little thicker in southern kitchens and are ideal served under gravy.
Pro tip: To cut the noodles into strips, use a pizza cutter. Before storing them, either cook them right away or let them dry for two hours at room temperature on a rack.
These noodles keep well for several days in the refrigerator when kept in an airtight container. Additionally, you can keep them in the freezer for up to eight months!
When it’s time to use them, place them in a saucepan of boiling water and let them cook for one to two minutes. You won’t want to eat store-bought noodles again once you’ve tried fresh, homemade ones, I promise!
What are some side dishes that go with noodles?
Noodles pair well with salads, meatballs, artichokes, garlic bread, and many other side dishes!
Do homemade noodles need to dry before cooking?
You can cook fresh pasta noodles immediately without them even drying out completely.
Can you overcook noodles?
The noodles may have become overly soft and mushy, which indicates that they were overcooked.
I’ve tried drying fresh pasta before, but it breaks into tiny pieces, so I just use it right away or store it in an airtight container without drying. Is there a reason why I shouldnt do this? Thanks!.
