Italian pasta dough needs exactly 100 grams flour per egg—this 500-year-old ratio creates perfect gluten networks every time.
Homemade Noodles
Dive into the delightful world of homemade noodles with this easy-to-follow recipe that guarantees fresh, delicious pasta every time! With just a handful of simple ingredients like flour and eggs, plus a quick kneading technique, you'll create tender, mouthwatering noodles perfect for your favorite dishes. 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. 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
- ✓Rest your pasta dough for exactly 30 minutes because gluten networks need time to relax, reducing rolling resistance by up to 60% and preventing springback.timing30 minutes
- ✓Roll pasta dough to 1-2mm thickness using a pasta machine's second-to-last setting, as thinner noodles cook 40% faster and have better sauce adhesion.technique1-2mm thickness
- ✓Use semolina flour for dusting cut noodles instead of all-purpose flour because its coarser texture prevents clumping and doesn't create a gummy coating when cooked.ingredient
- ✓Cook fresh pasta in rapidly boiling water for only 90 seconds to 2 minutes maximum, as fresh noodles have 30-35% moisture content compared to 10-12% in dried pasta.timing90 seconds to 2 minutes
- ✓Maintain a 4:1 water-to-pasta ratio and use 1 tablespoon salt per quart of water to prevent fresh noodles from becoming waterlogged and losing their al dente texture.technique4:1 ratio, 1 tbsp salt per quart
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian pasta dough needs exactly 100 grams flour per egg—this 500-year-old ratio creates perfect gluten networks every time.
Homemade Noodles
Dive into the delightful world of homemade noodles with this easy-to-follow recipe that guarantees fresh, delicious pasta every time! With just a handful of simple ingredients like flour and eggs, plus a quick kneading technique, you'll create tender, mouthwatering noodles perfect for your favorite dishes. 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. 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
- ✓Rest your pasta dough for exactly 30 minutes because gluten networks need time to relax, reducing rolling resistance by up to 60% and preventing springback.timing30 minutes
- ✓Roll pasta dough to 1-2mm thickness using a pasta machine's second-to-last setting, as thinner noodles cook 40% faster and have better sauce adhesion.technique1-2mm thickness
- ✓Use semolina flour for dusting cut noodles instead of all-purpose flour because its coarser texture prevents clumping and doesn't create a gummy coating when cooked.ingredient
- ✓Cook fresh pasta in rapidly boiling water for only 90 seconds to 2 minutes maximum, as fresh noodles have 30-35% moisture content compared to 10-12% in dried pasta.timing90 seconds to 2 minutes
- ✓Maintain a 4:1 water-to-pasta ratio and use 1 tablespoon salt per quart of water to prevent fresh noodles from becoming waterlogged and losing their al dente texture.technique4:1 ratio, 1 tbsp salt per quart