Egg Noodles III

Introduction

This is a foundational fresh egg noodle recipe that builds dough from scratch using just flour, egg, water, and optional oil—no special equipment required. You shape the noodles by hand or with a pasta machine, and the whole process takes under an hour from mixing to cutting. Use these for soups, braises, or tossed with sauce.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 8 minutes
• Total Time: 48 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

Herb noodles: Add 1 tablespoon finely chopped fresh parsley, basil, or dill to the flour before breaking in the egg—this shifts the noodles toward a lighter, fresher profile that pairs well with broth-based soups.

Whole wheat blend: Replace half the all-purpose flour with whole wheat flour for a nuttier, earthier flavor and slightly denser texture; you may need an extra teaspoon or two of water since whole wheat absorbs more liquid.

Thicker noodles for braise: Roll the dough to a slightly thicker setting before cutting—thicker noodles hold up better in slow-cooked stews and absorb sauce without breaking apart.

Narrow ribbon cut: After rolling to your desired thickness, cut the dough into strips ¼-inch wide instead of the traditional noodle width—these cook faster and work well in lighter, delicate broths.

Hand-torn rustic style: Skip the knife-cutting step and tear or pinch off irregular pieces of rolled dough directly into boiling water—this creates a more textured, casual noodle shape that catches sauce differently.

Tips for Success

Add water gradually and stop early. The dough should be smooth and slightly elastic but not sticky—you may use only 3–4 tablespoons of water total. It’s easier to add more than to fix dough that’s too wet.

Keep unused dough covered. Wrap the sections you’re not working with in a damp kitchen towel or plastic wrap to prevent them from drying out and cracking during rolling and cutting.

Roll thin enough to cook through quickly. If noodles are too thick, the centers won’t cook in the time it takes the edges to soften; aim for a thickness you can almost see light through.

Test doneness in boiling water. Fresh noodles cook in 3–8 minutes depending on thickness—bite one at 3 minutes and keep checking every minute until they’re tender but still slightly firm to the tooth.

Let cut noodles dry briefly if you’re not cooking them immediately. Lay them on a floured tray or paper towels for 15–20 minutes so they don’t stick together in clumps.

Storage and Reheating

Fresh, uncooked noodles: Dust lightly with flour, lay them flat on a parchment-lined tray, cover loosely, and refrigerate for up to 2 days. For longer storage, freeze on the tray uncovered for 2 hours, then transfer to a freezer bag and freeze for up to 3 months. Cook from frozen—add 2–3 extra minutes to the cooking time.

Cooked noodles: Toss with a small amount of oil to prevent sticking, transfer to an airtight container, and refrigerate for up to 3 days. Reheat by dropping into simmering broth for 1–2 minutes, or warm in a skillet over medium heat with a splash of water or broth for 2–3 minutes, stirring gently.

FAQ

Can I make this dough ahead and refrigerate it?

Yes. After kneading, wrap the dough tightly in plastic wrap and refrigerate for up to 8 hours. Let it come to room temperature for 10 minutes before rolling, as cold dough is harder to work with.

What’s the difference between adding oil and not adding it?

Oil makes the dough softer, silkier, and slightly richer; without oil, the noodles are firmer and more rustic. Both work well—choose based on whether you want tender noodles or ones with more bite.

Do I need a pasta machine to make these noodles?

No. A rolling pin and knife work perfectly well. The pasta machine’s grooved rollers make cutting faster and more uniform, but hand-rolling and cutting by knife produces equally good noodles, just with a more irregular shape.

How much water do I actually need?

It depends on your flour brand and humidity. Start with 2 tablespoons, knead for 1–2 minutes, and assess—the dough should feel like soft play dough, slightly tacky but not sticking to your hands. Add more in ½-teaspoon increments until you reach that texture.