Total TimePrep: 30 min. + standing Cook: 5 min.
- 2 to 2-1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt
- 3 large 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, about 7-10 minutes.
Nutrition Facts1/2 cup: 125 calories, 3g fat (1g saturated fat), 64mg cholesterol, 373mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 4g protein.
Feb 19, 2020
I made these noodles tonight and added them to a batch of turkey soup. The texture of these noodles is PERFECT. They were just the right level of tenderness after adding them to the simmering broth for 10 minutes. I will definitely make these again.
Dec 29, 2017
This is the best noodle recipe I've ever used. It turns out right every time. I wrap the dough and let it rest for 30 minutes before I make the noodles. I use a hand turned pasta machine. I haven't tried rolling them with a rolling pin. My mother made them without a recipe and this is as close to her recipe as I can get. Thank you Helen for sharing your recipe.
Dec 1, 2013
Great .noodles and easy to make. Brought back memories of when my mom made these.
May 28, 2013
No comment left
Dec 28, 2012
No comment left
Jan 31, 2012
BEFORE I GOT MY PASTA MAKER I ROLLED MY NOODLES AS THIN AS I WANTED THEM THEN I CUT THEM IN STRIPS 2.5 TO 3 INCHES WIDE AND STACKED THEM WITH ENOUGH FLOUR BETWEEN EACH ONE THEN I CUT THEM WITH AN ELECTRIC KNIFE. THAT WORKED REALLY GREAT FOR ME. NOTHING BETTER THAN HOME MADE NOODLES. I ALSO MAKE SPINACH AND WHOLE WHEAT NOODLES.
Dec 6, 2011
I've made this recipe twice now and it turned out great both times. It's easy and tasty. I added an additional 1/2T of water for easier handling each time though. I use farm fresh eggs, so maybe they have a lower moisture content than store-bought.
Aug 29, 2011
Wonderful noodles! Noodle dough is stiff and harder to roll out....that's just the nature of it, and I never especially looked forward to making noodles, though I love homemade ones, because of that. This dough rolled out very easily for me in comparison to times in the past when I've made noodles, and I think it may be because I have a new rolling pin that is quite a bit heavier than my old one. I also use a stocking-like cover on my rolling pin and roll out all doughs I make on a canvas pastry cloth. Also, I prefer my noodles NOT to be paper-thin......I like ones I can sink my teeth into....so if it doesn't matter to you that they're not really thin, don't worry about it!
Aug 20, 2011
<p>The dough is stiff and VERY hard to roll out and make "paper thin". I have never made noodles before either so maybe this is just being a novice. The noodles were good, but a little thick. My daughter is picky and asked for another helping!
Jun 14, 2010
Very simple and very delicious. My family loved them when I used them in a simple beef stroganoff. Now all I need to work on is thickness.