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Second course
Homemade noodles

Homemade Egg Noodles

A great noodle recipe with just a handful of ingredients — simple and delicious! Homemade noodles come together from a few everyday ingredients, though they do take some time. Below you'll learn how to make them. Let's make one batch — enough for a family of three, which is what the ingredient amounts here are scaled to.

Katerina

Recipe author

Composition / ingredients

Servings:

Eggs

Flour

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 12 g

Fats 16 % 7 g

Carbohydrates 56 % 24 g

216 kcal

GI: 0 / 0 / 100

Cooking method

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This is a great one to rope a helper into — kneading the dough takes some muscle. Dust the counter with flour. Mix the egg, flour, and salt, turn the mixture out onto the counter, and knead. The dough is stiff and takes real effort to work; if you'd rather make it easier, add a splash of water. Once you've kneaded a firm dough, let it rest for half an hour (and rest yourself, if you did the kneading!) — after 30 minutes it'll be more pliable. Cut off a piece, roll it out as thin as you can, and slice it into thin strips, dusting the counter with more flour as needed. When all the noodles are cut, boil them for about 10 minutes in salted water, then toss with a little olive oil so they don't stick (no sense letting all that rolling and cutting go to waste). Serve them in broth or with meat — your call!