Italian pasta makers test dough readiness by pressing it—perfect pasta springs back in exactly 3 seconds, never more.
Homemade Noodles
Dive into the delightful world of fresh homemade noodles with this easy, no-fail recipe! With just flour, eggs, and a sprinkle of salt, you'll craft luscious, tender noodles that elevate any dish. Get ready to impress your taste buds and your dinner guests alike!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 2 cups all-purpose flour (or semolina for a firmer bite) (250 g)semolina can be used for a firmer bite
- 1 tablespoon olive oil (optional, for added elasticity) (15 ml)optional
🧂Spices & Seasonings(1)
- ½ teaspoon salt (2.5 ml)
📦Other(1)
- 3 large eggs
👨🍳 Instructions
- 1
Make the Dough: On a clean surface or in a large mixing bowl, form a mound with the flour and make a well in the center. Crack the eggs into the well, then add salt and olive oil. Using a fork, whisk the eggs while gradually pulling in flour from the sides. Knead it into a rough dough.
- 2
Knead the Dough: Knead for about 8–10 minutes until the dough becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- 3
Roll Out the Dough: Divide the dough into halves or quarters for easier handling. Roll each piece on a lightly floured surface until it reaches your desired thinness.
- 4
Cut the Noodles: Slice the rolled dough into your preferred noodle width and toss cut noodles lightly with flour to prevent sticking.
- 5
Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook for 2–4 minutes, depending on thickness. Drain and serve immediately.
💡 Pro Tips
- ✓Knead pasta dough until it passes the windowpane test - stretch a small piece thin enough to see light through without tearing, indicating proper gluten development.technique8-10 minutes kneading
- ✓Rest pasta dough for exactly 30 minutes to allow gluten networks to relax, reducing elasticity by 60% and preventing shrinkage during rolling.timing30 minutes rest
- ✓Roll pasta dough to 1-2mm thickness (setting 6-7 on most machines) because thicker noodles won't cook evenly and thinner ones become mushy.technique1-2mm thickness
- ✓Use semolina flour for dusting cut noodles instead of all-purpose flour - its coarser texture prevents clumping better and won't create a gummy coating when cooked.ingredient
- ✓Cook fresh pasta in rapidly boiling water at a 6:1 water-to-pasta ratio to maintain temperature and prevent sticking through constant agitation.technique6:1 water ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian pasta makers test dough readiness by pressing it—perfect pasta springs back in exactly 3 seconds, never more.
Homemade Noodles
Dive into the delightful world of fresh homemade noodles with this easy, no-fail recipe! With just flour, eggs, and a sprinkle of salt, you'll craft luscious, tender noodles that elevate any dish. Get ready to impress your taste buds and your dinner guests alike!
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- 2 cups all-purpose flour (or semolina for a firmer bite) (250 g)semolina can be used for a firmer bite
- 1 tablespoon olive oil (optional, for added elasticity) (15 ml)optional
🧂Spices & Seasonings(1)
- ½ teaspoon salt (2.5 ml)
📦Other(1)
- 3 large eggs
👨🍳 Instructions
- 1
Make the Dough: On a clean surface or in a large mixing bowl, form a mound with the flour and make a well in the center. Crack the eggs into the well, then add salt and olive oil. Using a fork, whisk the eggs while gradually pulling in flour from the sides. Knead it into a rough dough.
- 2
Knead the Dough: Knead for about 8–10 minutes until the dough becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- 3
Roll Out the Dough: Divide the dough into halves or quarters for easier handling. Roll each piece on a lightly floured surface until it reaches your desired thinness.
- 4
Cut the Noodles: Slice the rolled dough into your preferred noodle width and toss cut noodles lightly with flour to prevent sticking.
- 5
Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook for 2–4 minutes, depending on thickness. Drain and serve immediately.
💡 Pro Tips
- ✓Knead pasta dough until it passes the windowpane test - stretch a small piece thin enough to see light through without tearing, indicating proper gluten development.technique8-10 minutes kneading
- ✓Rest pasta dough for exactly 30 minutes to allow gluten networks to relax, reducing elasticity by 60% and preventing shrinkage during rolling.timing30 minutes rest
- ✓Roll pasta dough to 1-2mm thickness (setting 6-7 on most machines) because thicker noodles won't cook evenly and thinner ones become mushy.technique1-2mm thickness
- ✓Use semolina flour for dusting cut noodles instead of all-purpose flour - its coarser texture prevents clumping better and won't create a gummy coating when cooked.ingredient
- ✓Cook fresh pasta in rapidly boiling water at a 6:1 water-to-pasta ratio to maintain temperature and prevent sticking through constant agitation.technique6:1 water ratio