Egg Noodles IV

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Introduction

This is a straightforward, made-from-scratch egg noodle recipe that produces tender, silky pasta in about 30 minutes from start to table. You mix flour and eggs on the counter, knead until smooth, roll and cut, then boil—no special equipment needed. It’s ideal for weeknight dinners or meal prep, and the dough comes together quickly enough that you can have fresh noodles ready while a sauce simmers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 4 large eggs
• 400 g plain flour
• Extra flour for kneading

Instructions

1. Sift the flour onto a large work surface, and create a well in the centre.
2. Break the eggs into the well.
3. Slowly draw the flour into the eggs either using a spoon or your hands.
4. Knead into a smooth, elastic dough.
5. Roll to desired thickness, using extra flour. Cut to desired shape.
6. Bring a large pot of salted water to the boil.
7. Add the noodles to the water and cook until al dente.

Variations

Wider or thinner noodles: Cut your rolled dough into thicker strips for a chewier bite, or thinner ribbons for delicate, quick-cooking noodles. Thinner noodles will finish 1–2 minutes sooner than thicker ones.

Nest-style storage: After cutting, gently coil the noodles into loose nests on a floured tray instead of leaving them flat. This prevents sticking and makes portioning easier if you want to cook only part of the batch.

Fresh herb addition: Knead 1–2 tablespoons of finely chopped fresh herbs (parsley, basil, or chives) into the dough after it reaches smooth consistency. This adds subtle flavor and flecks of color without changing texture.

Whole wheat or semolina blend: Replace up to 100 g of the plain flour with whole wheat flour or durum semolina. Whole wheat will make the dough slightly denser; semolina will give a more toothsome, restaurant-style texture but may require an extra tablespoon of water during kneading.

Make-ahead drying: After cutting, spread noodles on a clean kitchen towel or drying rack for 2–4 hours before cooking. Dried noodles will cook 2–3 minutes longer and can be stored in an airtight container for up to 1 week.

Tips for Success

Don’t rush the kneading step. Knead for at least 8–10 minutes until the dough is genuinely smooth and elastic. Under-kneaded dough will tear when you roll it and won’t have the proper bite when cooked.

Keep extra flour close by. As you roll, dust generously and often. The dough will become sticky as you handle it, and flour prevents tearing and sticking to the work surface without toughening the final noodles.

Test doneness by taste, not time. Homemade noodles cook faster than dried pasta—check after 3–4 minutes in boiling water. Bite one to confirm it’s tender but still firm in the center; cooking times vary based on thickness.

Salt the boiling water generously. Use at least 1–2 teaspoons per liter of water. This is your only chance to season the noodles themselves, so don’t skimp.

Handle cut noodles gently. If you’re cooking immediately, add them to the water carefully to avoid tearing. Gently stir a few seconds after they hit the water to prevent clumping.

Storage and Reheating

Cooked noodles: Toss with a light coating of oil to prevent sticking, then store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth over medium heat, stirring occasionally, for 2–3 minutes until warmed through. Microwave is not recommended, as it dries them out.

FAQ

Can I make the dough ahead and refrigerate it?

Yes. After kneading, wrap the dough tightly in plastic wrap or place it in a covered bowl and refrigerate for up to 8 hours. Let it come to room temperature for 10 minutes before rolling to make it easier to work with.

What if my dough is too sticky or too dry?

If it’s sticky during kneading, dust with more flour a little at a time. If it’s dry and won’t come together, wet your hands slightly and continue kneading; the moisture from your hands will help. You should not need to add water if you’re using large eggs and standard flour.

Can I use this dough for filled pasta like ravioli?

Yes. Roll the dough thinner (about 2 mm), fill, seal, and cook immediately. Filled pasta will take 4–6 minutes to cook and will float to the surface when done.

How do I know when the noodles are truly al dente?

Remove a single noodle with a fork, let it cool for 10 seconds, and bite. It should be tender throughout with no chalky center, but still have slight resistance when you chew. This is the sweet spot for serving.