Egg Noodles III

Pin it

Introduction

This is a foundational fresh egg noodle recipe that yields tender, silky pasta from just four basic ingredients—flour, egg, water, and optionally oil. You shape the dough by hand and cut it into noodles using either a knife or a pasta machine, making it adaptable to your equipment and skill level. Plan on 30–40 minutes total for mixing, kneading, rolling, and cutting.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 1 whole egg
• 1 cup flour
• 2-6 tablespoons water
• 1-2 teaspoons olive oil (optional)

Instructions

1. On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
2. Break egg into flour. Add oil now if you choose to do so-it will change the flavor and texture.
3. Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
4. Knead dough until it has a consistent texture.
5. Shape the noodles through one of the following methods:
6. Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
7. Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.

Variations

Whole wheat noodles: Replace half the all-purpose flour with whole wheat flour. The dough will absorb slightly more water, so add it gradually and watch the texture carefully. The result will be heartier and nuttier, with a slightly chewier bite.

Enriched noodles: Use 2 egg yolks instead of 1 whole egg for a richer, more golden pasta. You may need slightly less water since yolks add moisture; start conservatively and adjust as needed.

Flavored dough: Add 1 teaspoon of salt to the flour before breaking in the egg, or stir 1 tablespoon of finely chopped fresh herbs (parsley, basil, or dill) into the dough once it comes together. Either approach infuses the noodles with flavor throughout.

Thinner or thicker noodles: Adjust the rolling thickness in Step 5 to match your preference. Thinner noodles cook faster (3–4 minutes) and work well in light broths; thicker noodles (cut ¼ inch wide) hold up better in heavier sauces.

Hand-cut vs. machine-rolled: If you lack a pasta machine, the knife method works perfectly well and gives you full control over width and length. Machine rolling is faster and produces more uniform thickness if you cook large batches regularly.

Tips for Success

Keep covered dough sections moist. Once you divide the dough, cover unused portions with a clean kitchen towel or plastic wrap to prevent them from drying out while you roll and cut. A dry edge will crack and tear when you try to shape it.

Add water gradually. It’s easier to add more water than to dry out the dough. Start with 2 tablespoons and increase by teaspoons—you may need as few as 3 tablespoons or as many as 5, depending on your flour’s moisture content and humidity.

Knead until smooth. Undertextured dough will be sticky and difficult to roll; over-kneaded dough becomes tough. Stop when the dough feels smooth, elastic, and no longer sticky to the touch—typically 5–8 minutes by hand.

Roll to consistent thickness. Uneven noodles cook unevenly. Take your time rolling each section to the same thickness before cutting; this ensures every noodle cooks at the same rate.

Use fresh noodles the same day if possible. Freshly cut noodles cook in just 4–5 minutes in boiling salted water. They’re most tender and flavorful within a few hours of shaping, though you can dry them on a rack for storage.

Storage and Reheating

Fresh noodles (same-day use): Toss cut noodles lightly with a tiny pinch of flour to prevent sticking, and keep them in a single layer on a plate at room temperature for up to 4 hours before cooking.

Dried noodles: Spread freshly cut noodles on a clean kitchen towel or parchment paper and leave them uncovered at room temperature for 24–48 hours until completely hard and brittle. Store in an airtight container at room temperature for up to 2 weeks. Cook dried noodles the same way as fresh (4–5 minutes in boiling water), though they may take 1–2 minutes longer.

FAQ

Do I have to use the olive oil?

No. The oil adds richness and changes the dough’s texture slightly, making it more tender and silky. Without it, the noodles will be slightly drier and have a bit more bite. Both work well; it depends on whether you want a richer pasta or a more neutral vehicle for sauce.

Can I make this dough ahead of time?

Yes. Wrap the finished, kneaded dough tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature for 15–20 minutes before rolling; cold dough is stiff and harder to work with. You can also freeze it for up to 1 month; thaw overnight in the fridge.

How much water do I really need?

It depends on your flour brand and the humidity in your kitchen. Start with 2 tablespoons and add one teaspoon at a time while kneading. The dough is ready when it feels smooth and slightly tacky (not wet or sticky) and no longer sticks to your hands or the work surface.

How do I know when the noodles are done cooking?

Fresh noodles float to the surface within 2–3 minutes and are ready to eat after another minute or two of simmering. Taste one at 4 minutes—it should be tender all the way through with no hard center. Dried noodles may take 5–7 minutes total.