Egg Noodles III

Introduction

This is a classic fresh egg noodle recipe that comes together on your countertop with just flour, egg, water, and optional oil. You’ll knead and shape the dough by hand or with a pasta machine, then cut noodles to your preferred thickness. It yields tender, silky noodles in under an hour total and works equally well for weeknight dinners or make-ahead cooking.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 8 minutes (for boiling finished noodles)
• Total Time: 43 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

Wider noodles: Cut your rolled dough into ½-inch or wider strips instead of thin noodles. These will have a chewier bite and work well in hearty broths or with thick, clinging sauces.

Egg-rich dough: Use two eggs instead of one and reduce water by 1–2 tablespoons. This yields a richer, deeper-colored noodle with a silkier texture.

Herb noodles: Add 1 tablespoon finely chopped fresh parsley, dill, or basil to the flour before breaking in the egg. The herbs distribute throughout and add subtle flavor without changing the cooking time.

Whole wheat blend: Replace half the all-purpose flour with whole wheat flour. The noodles will be slightly earthier and a little less silky, but the structure remains sound.

Hand-cut rustic style: Skip the rolling step entirely and tear small pieces of dough by hand, then flatten them gently with your palm. This creates irregular, homemade-looking noodles that cook quickly.

Tips for Success

Watch your water addition closely. Add water one teaspoon at a time and knead between each addition. The dough should feel soft but not sticky—if it becomes too wet, incorporate a small pinch of flour and knead again.

Keep unused dough covered while you work. Drape it with plastic wrap or an inverted bowl to prevent a dry crust from forming, which makes the dough harder to knead and shape later.

Dust with flour between rolling and cutting. If your dough sticks to the work surface or roller, use a light hand with extra flour; too much will throw off your dough’s hydration and make noodles gritty.

Don’t skip the resting step if using a pasta machine. Let rolled dough rest for 2–3 minutes before cutting; this relaxes the gluten and prevents the noodles from shrinking back together as they dry.

Dry noodles slightly before cooking or storing. Spread cut noodles on a wire rack for 15–30 minutes at room temperature so they firm up and won’t clump when boiled or frozen.

Storage and Reheating

Fresh noodles (within 24 hours): Store uncovered on a parchment-lined tray in the fridge. Once fully dried (after 1–2 hours at room temperature), transfer to an airtight container. They’ll keep at room temperature for up to a week.

Frozen noodles: Freeze dried or partially dried noodles in a freezer bag for up to 3 months. Cook directly from frozen—no thawing needed—and add 1–2 minutes to boiling time.

To cook: Bring salted water to a rolling boil. Add noodles and stir immediately to prevent sticking. Fresh noodles cook in 3–5 minutes; dried noodles take 5–8 minutes, depending on thickness. Drain and serve immediately with sauce or broth.

FAQ

Can I make the dough ahead and refrigerate it?

Yes. Wrap the fully kneaded dough tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature for 15 minutes before rolling and cutting, as cold dough is stiff and harder to work with.

What’s the difference between adding oil and leaving it out?

Oil makes the dough softer and slightly more tender, with a silkier mouthfeel. Without it, noodles will be a touch chewier and have a more traditional pasta bite. Both versions work; it’s a texture preference.

Can I use this dough for filled pasta like ravioli?

Absolutely. After rolling to your desired thickness, cut into squares or rounds, fill, seal with a wet finger, and cook or freeze as you would store-bought ravioli. Cook time stays the same.

Why is my dough sticky even after adding water carefully?

Your flour may have absorbed moisture from humidity in your kitchen. Stop adding water, incorporate a small pinch of flour at a time, and knead for another minute. If the dough still feels sticky after 2–3 minutes of kneading, let it rest uncovered for 5 minutes; this allows the flour to fully hydrate and often resolves the issue.