I was almost sure that I wouldn't have to make homemade noodles anytime soon, as long as I had supplies from my mother. But when they ran out, I took out the noodle cutter after many years and got to work. This time I used only what I had on hand and tried to keep things as simple as possible. I followed the classic steps, but the whole process went easier than I expected.
Quick Info
Total Time: about 2 hours (including minimum drying before cutting)
Preparation Time: 20-30 minutes
Cooking Time: not applicable at this stage; boiling is done after drying, when you actually cook the noodles
Servings: the result depends on how thin you roll them, but from these quantities, you get a large tray suitable for 6-8 servings
Difficulty: medium if you have the right machine, easy to medium if you have some experience
Recipe Type: base for soups, broths, or various dishes with homemade noodles
Ingredients
5 eggs (preferably from free-range chickens)
approximately 500 g of all-purpose flour
1 pinch of iodized salt
noodle rolling and cutting machine
Preparation Method
1. In a large bowl, mound the flour.
2. Crack the eggs directly into the center of the flour. Sprinkle a pinch of salt over the eggs.
3. Start kneading the dough, gradually gathering the flour from the edges towards the center. Don't rush – it takes a little while for the dough to start coming together.
4. Continue kneading until the dough becomes smooth and elastic. It takes some effort to achieve the right texture – it shouldn't be soft, but rather firm yet smooth.
5. Divide the dough into pieces suitable for the noodle machine (about the size that fits easily between your palms).
6. Dust each piece with flour so it doesn't stick to the machine's rollers.
7. Roll each piece to the largest setting of the machine, then let the sheets sit for a few minutes to dry slightly on the surface. This way, they won't stick when you roll them thinner.
8. Continue rolling the dough, progressively moving to thinner settings on the machine until you reach your preferred thickness for the noodles (I usually go through 3-4 settings each time).
9. When you're done rolling, switch the lever to the cutting rollers of the machine. Cut the sheets into your preferred shape: wide or thin, depending on the type of noodles desired (tagliatelle, vermicelli, etc.).
10. If you're not using the noodles immediately, let them dry, laid out on a clean towel in a cool, shaded place, for about two days. Once completely dry, you can store them in glass containers or paper bags.
Why I make this recipe often
Homemade noodles are versatile and keep well if completely dried. You can use them in soups, broths, or even main dishes. It takes some time, but large batches cover multiple meals, and the taste is worth the effort.
Tips and Variations
Tips
Use regular flour; no special type is required.
If the dough seems too tough, knead it more. You rarely need water.
Always dust flour on the dough before passing it through the machine; otherwise, it will stick.
Substitutions
You can use store-bought eggs if you don't have fresh ones, but the taste differs.
Whole wheat flour doesn't work the same; stick to all-purpose for the classic texture.
Variations
Noodles can be cut wider or thinner, depending on preferences and the type of dish.
You can leave the sheets a bit thicker if you prefer them more substantial.
Serving Ideas
I most often add them to soups and broths, but they also go well with simple sauces, like butter and parmesan.
Frequently Asked Questions
1. Can I roll the dough without a noodle machine?
Yes, you can use a rolling pin, but you need to insist on rolling it as thin as possible, and cutting by hand takes more time.
2. Why do the noodles stick together?
The most common reason is the lack of flour between the sheets or that they weren't allowed to dry sufficiently before cutting or after.
3. How long do dried noodles last?
If completely dried, they can last for several months in a cool, dry place.
4. How do I know if the dough is kneaded enough?
It's enough when it becomes elastic, smooth, no longer sticks to your hands, and doesn't crack when rolled out.
5. Can I add water or oil to the dough?
It's not necessary for this recipe; the eggs are sufficient to bind the flour. If you feel it’s not coming together, knead the dough a bit more.
Nutritional Values
Approximately per 100 g of dried noodles:
calories: 320-340 kcal
protein: 11-13 g
fat: 3-4 g (depends on the eggs)
carbohydrates: 60-65 g
Values depend on the size of the eggs and the exact amount of flour absorbed.
Storage and Reheating
Dried noodles can be stored at room temperature in a well-sealed container or paper bags for several months. They are not reheated as such but boiled directly when you want to use them. I do not recommend storing them moist or semi-moist, as they mold quickly.
This is the classic version, uncomplicated, and with good results every time if you have patience with kneading and drying.
Quick Info
Total Time: about 2 hours (including minimum drying before cutting)
Preparation Time: 20-30 minutes
Cooking Time: not applicable at this stage; boiling is done after drying, when you actually cook the noodles
Servings: the result depends on how thin you roll them, but from these quantities, you get a large tray suitable for 6-8 servings
Difficulty: medium if you have the right machine, easy to medium if you have some experience
Recipe Type: base for soups, broths, or various dishes with homemade noodles
Ingredients
5 eggs (preferably from free-range chickens)
approximately 500 g of all-purpose flour
1 pinch of iodized salt
noodle rolling and cutting machine
Preparation Method
1. In a large bowl, mound the flour.
2. Crack the eggs directly into the center of the flour. Sprinkle a pinch of salt over the eggs.
3. Start kneading the dough, gradually gathering the flour from the edges towards the center. Don't rush – it takes a little while for the dough to start coming together.
4. Continue kneading until the dough becomes smooth and elastic. It takes some effort to achieve the right texture – it shouldn't be soft, but rather firm yet smooth.
5. Divide the dough into pieces suitable for the noodle machine (about the size that fits easily between your palms).
6. Dust each piece with flour so it doesn't stick to the machine's rollers.
7. Roll each piece to the largest setting of the machine, then let the sheets sit for a few minutes to dry slightly on the surface. This way, they won't stick when you roll them thinner.
8. Continue rolling the dough, progressively moving to thinner settings on the machine until you reach your preferred thickness for the noodles (I usually go through 3-4 settings each time).
9. When you're done rolling, switch the lever to the cutting rollers of the machine. Cut the sheets into your preferred shape: wide or thin, depending on the type of noodles desired (tagliatelle, vermicelli, etc.).
10. If you're not using the noodles immediately, let them dry, laid out on a clean towel in a cool, shaded place, for about two days. Once completely dry, you can store them in glass containers or paper bags.
Why I make this recipe often
Homemade noodles are versatile and keep well if completely dried. You can use them in soups, broths, or even main dishes. It takes some time, but large batches cover multiple meals, and the taste is worth the effort.
Tips and Variations
Tips
Use regular flour; no special type is required.
If the dough seems too tough, knead it more. You rarely need water.
Always dust flour on the dough before passing it through the machine; otherwise, it will stick.
Substitutions
You can use store-bought eggs if you don't have fresh ones, but the taste differs.
Whole wheat flour doesn't work the same; stick to all-purpose for the classic texture.
Variations
Noodles can be cut wider or thinner, depending on preferences and the type of dish.
You can leave the sheets a bit thicker if you prefer them more substantial.
Serving Ideas
I most often add them to soups and broths, but they also go well with simple sauces, like butter and parmesan.
Frequently Asked Questions
1. Can I roll the dough without a noodle machine?
Yes, you can use a rolling pin, but you need to insist on rolling it as thin as possible, and cutting by hand takes more time.
2. Why do the noodles stick together?
The most common reason is the lack of flour between the sheets or that they weren't allowed to dry sufficiently before cutting or after.
3. How long do dried noodles last?
If completely dried, they can last for several months in a cool, dry place.
4. How do I know if the dough is kneaded enough?
It's enough when it becomes elastic, smooth, no longer sticks to your hands, and doesn't crack when rolled out.
5. Can I add water or oil to the dough?
It's not necessary for this recipe; the eggs are sufficient to bind the flour. If you feel it’s not coming together, knead the dough a bit more.
Nutritional Values
Approximately per 100 g of dried noodles:
calories: 320-340 kcal
protein: 11-13 g
fat: 3-4 g (depends on the eggs)
carbohydrates: 60-65 g
Values depend on the size of the eggs and the exact amount of flour absorbed.
Storage and Reheating
Dried noodles can be stored at room temperature in a well-sealed container or paper bags for several months. They are not reheated as such but boiled directly when you want to use them. I do not recommend storing them moist or semi-moist, as they mold quickly.
This is the classic version, uncomplicated, and with good results every time if you have patience with kneading and drying.