Homemade noodles

I usually make homemade noodles when I have fresh eggs on hand and some free time. I roll out the sheets on a clean countertop, get covered in flour, and let the kitchen fill with little strands of dough. It's a simple recipe that I don't think too much about, but it makes a difference in any clear soup or if you want some quick pasta made by yourself.

Quick Info

Total time: about 1 hour (includes partial drying)
Preparation time: 30-40 minutes
Cooking time: no need, used directly in soup or boiled separately when ready
Servings: for 4-6 people, depending on how you use them
Difficulty: easy to medium (for those without experience with rolled dough)
Recipe type: homemade noodles for soup or tagliatelle-style pasta

Ingredients

2 eggs
300 g flour
2 tablespoons oil
1 pinch of salt

Preparation method

1. Crack the eggs into a large bowl. Add the salt and oil, then beat them briefly with a fork or whisk.
2. Gradually incorporate the flour, mixing constantly until a firmer dough begins to form. If it doesn't come together well at the end, knead it directly on the table.
3. Work the dough for 5-10 minutes until it becomes homogeneous and elastic. It shouldn't be soft – it's normal for it to seem a bit dense.
4. Set the dough aside for 10-15 minutes, covered with a clean towel, to relax a bit (this step helps with rolling).
5. Dust the countertop with flour and divide the dough into two if you want it easier to roll out. Roll each piece with a rolling pin until it reaches the thickness of a thin sheet, as thin as you can make it.
6. Cut the sheets into strips about 5 cm wide. Sprinkle flour on top to prevent sticking.
7. Layer the resulting strips on top of each other, with a thin layer of flour between them.
8. With a sharp knife, cut the strips widthwise into thin slices, depending on how thin you want the noodles. For soup, I make them quite fine; for pasta, I leave them a bit wider.
9. Generously sprinkle flour over the cut noodles. Gently separate them so they don't stick together.
10. Lay them out on a clean newspaper, sprinkled with flour, and let them dry. I turn each strand two or three times to dry evenly and prevent sticking.
11. After drying (at least 30 minutes, but you can leave them for a few hours if you want to store them), they are ready to be used in soup or boiled like pasta.

Why I make this recipe often

I like that I know exactly what goes into them and I make them when I need them. They dry quickly, don't take up much space, and I can use them immediately or save them for another day. They add a good flavor to soup, and if I make them wider, they work perfectly as homemade tagliatelle.

Tips and variations

Tips

If you feel the dough is too dry, add 1-2 tablespoons of water. If it's too sticky, sprinkle more flour.
You don't need to dry them completely if you're using them right away, but for storage, it's good to have them well dried.
When rolling, try to make the sheets as thin as possible – when boiled, the noodles will thicken a bit.
Use a fine-bladed knife or a cutting wheel if you have one on hand.

Substitutions

Plain white flour is essential here, but a higher gluten content flour (for elasticity) can also work. I do not recommend whole wheat flour for this recipe as it changes the texture.
The oil can be omitted, but it helps make the dough more elastic and the noodles a bit softer when boiled.
Salt can be adjusted or omitted if you want salt-free noodles.

Variations

If you want thicker noodles, simply cut wider strips, like for tagliatelle.
They can be completely dried and stored in a jar, but for this recipe, I usually use them 1-2 days after preparation.
If you have a pasta machine, you can use it to roll the dough very thin and quickly cut the strips.

Serving ideas

I most often put them in chicken soup or clear soups. If I cut the noodles wider, I boil them separately and serve them with a little butter or a simple tomato sauce.

Frequently asked questions

1. How long should I let the noodles dry before cooking them?
If you're using them immediately, 30-40 minutes is enough. For long-term storage, leave them for 2-3 hours until they are completely dry and no longer elastic to the touch.

2. What do I do if the noodles stick together when cutting?
Sprinkle more flour between layers when stacking and after cutting. If they still stick, gently separate them by hand and let them dry more spaced out.

3. How do I know if I have rolled the dough thin enough?
Generally, if you can vaguely see your hand through the sheet of dough, it's good enough. Noodles that are too thick will be heavier when boiled, especially in soup.

4. Can I freeze homemade noodles?
I do not recommend freezing, as their fresh or dried texture keeps better at room temperature, in a paper bag or jar.

5. What quantity does this recipe yield?
You get enough noodles for 4-6 medium servings for soup, or 3-4 servings of more substantial pasta.

Nutritional values

Estimate for the entire recipe (approximately):

Calories: 950-1000 kcal for all
Protein: 32-34 g
Carbohydrates: 180-190 g
Fats: 20-22 g

For a medium serving (1/5 of the recipe): ~200 kcal, 6-7 g protein, 36-38 g carbohydrates, 4-5 g fats. Values are indicative and vary depending on the size of the eggs and type of flour.

Storage and reheating

Dried noodles are stored at room temperature, in a cardboard box or paper bag, for up to a week without issues. For longer storage, let them dry completely. Do not keep them in damp places to avoid mold. I do not recommend reheating, as homemade noodles are put directly into hot liquid and consumed immediately after boiling.