Best 11 Home Made Noodles Recipes

27 EASY NOODLES TO MAKE TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a noodle recipe in 30 minutes or less!

HOMEMADE NOODLES

Steps:

• Beat the egg yolks with the whole egg until very light.
• Beat in the salt and water.
• Stir in the flour and work with hands until blended.
• Divide dough into 2 parts.
• Roll out each part as thin as possible on a lightly floured board.
• Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
• Shake out strips and allow them to finish drying before using or storing them.

HOMEMADE NOODLES

Steps:

• 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. ,

GRANNY'S HOMEMADE NOODLES

Steps:

• Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
• Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

HOMEMADE NOODLES FOR TWO

Steps:

• In a small bowl, combine 2/3 cup flour and salt. Make a well in the center. Beat egg and cold water; pour into well. Stir together, forming a ball. , Turn dough onto a floured surface; knead for 8 minutes, adding remaining flour if necessary to keep dough from sticking to surface or hands. Cover and let rest for 10 minutes. , On a lightly floured surface, roll dough into a 12x8-in. rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges. Dust both sides of dough with flour. Roll up jelly-roll style; cut into 1/4-in. slices. Separate and unroll the noodles; let rest on a clean towel for 1 hour. , In a large saucepan, bring water to a rapid boil. Add oil and noodles; cook for 7-9 minutes or until tender. Drain and serve immediately. ,

HOMEMADE NOODLES

Steps:

• Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
• Drop into hot chicken broth. Boil for 15 minutes.

NO FAIL HOMEMADE NOODLES

Steps:

• Break eggs in a bowl.
• Add flour, milk and salt.
• Mix to a ball stage.
• Roll dough out on a floured table or board.
• Cut noodles with pizza cutter.
• Cook in broth 20 minutes.

NEVER FAIL (HOMEMADE) NOODLES

Steps:

• Mix well and add enough sifted flour to make a soft dough that doesn't stick when you roll it out.
• Roll very thin.
• Dust with flour.
• Roll up and cut into noodles.
• Unroll cut noodles.
• Sprinkle a little flour over noodles before putting them into broth to cook.
• or.
• Spread (or hang on noodle dryer) out to dry; store in air tight container.
• Check for doneness by testing a noodle to see if the center is cooked completely through. There should be no dryness in the center of the noodles.

OLD-FASHIONED HOMEMADE NOODLES

Steps:

• Measure flour into bowl and make a "well" in the flour.
• Drop the remaining ingredients into that "well."
• Work dough until it is stiff.
• Roll very thin.
• Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
• Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
• Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
• Cook covered for 18 - 20 minutes.

EASY HOMEMADE NOODLES

Steps:

• Make the dough:
• Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough-this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8-10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge-just make sure you bring it back to room temperature before the next step.
• Roll out the dough:
• After the first resting period, knead the dough for 2-3 minutes, then rest it again for 15-20 minutes-this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch (22.5 x 30 cm) rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.
• Cut and pull the dough:
• Lightly dust the dough with flour and, using a sharp knife, cut it into ½-1inch-wide (1.25-2.5 cm) strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don't have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.
• Cook the noodles
• Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2-3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Fresh noodles stick together easily so dress them immediately with a few drops of sesame or vegetable oil. If you plan on eating them later, submerge the noodles in an ice bath; when ready to serve, reheat them in boiling water for about 1 minute.
• Note: You can also freeze these noodles. Dust them with rice flour to separate the strands and place them on a parchment paper-lined sheet, then place the tray in the freezer. Once frozen, transfer the noodles to a freezer container or bag. To cook, plunge the frozen noodles straight into boiling water (do not thaw first) and cook until they float to the top.