Homemade Noodles Recipe (with Video)

Homemade Noodles Recipe: Ever tasted fresh, homemade noodles that practically melt in your mouth? There’s nothing quite like it. Whether you’re a pasta enthusiast or just someone who loves a good home-cooked meal, making noodles from scratch is a rewarding experience. You might think it requires special skills or fancy gadgets, but trust me—it doesn’t. In fact, homemade noodles are easier than you might imagine, and the satisfaction of creating something from flour, eggs, and a little elbow grease? Absolutely worth it.

Let’s be honest—store-bought noodles are convenient. But they often come packed with preservatives, and nothing beats the chewy, rich texture of fresh noodles you’ve made yourself. Plus, when you make noodles at home, you control everything—from the ingredients to the thickness and shape. You can cater to dietary needs, play around with flavors, and truly make the recipe your own.

And if you’re worried about the time it takes, think of this as a therapeutic process. Kneading the dough, rolling it out, and slicing into perfect strands—there’s something deeply satisfying about the entire journey. Whether you’re cooking for one or planning a family dinner, homemade noodles bring warmth, flavor, and a personal touch to your meals.

In this step-by-step guide, I’ll walk you through every detail, tip, and trick to help you master the art of homemade noodles. Ready to dive in? Let’s get those hands floured!

Ingredients You’ll Need

You don’t need a long grocery list to make delicious noodles. In fact, the basic homemade noodle recipe is surprisingly simple and made with ingredients you probably already have in your kitchen.

Basic Ingredients:

• All-purpose flour (2 cups): This is your base. Some recipes also use semolina flour for added bite.
• Eggs (2 large): These provide richness and structure.
• Salt (1/2 tsp): Enhances the flavor.
• Olive oil (1 tbsp): Adds moisture and a slight softness to the dough.
• Water (as needed): Just a splash if your dough is too dry.

That’s it. Just five basic ingredients, and you’re on your way to noodle heaven. But don’t be afraid to get creative.

Optional Ingredients for Flavor and Color:

• Spinach puree: For green noodles.
• Beet juice: Adds a stunning red hue.
• Squid ink: For dramatic black noodles.
• Herbs and spices: Try mixing in garlic powder, dried basil, or turmeric for an extra punch.

What makes this recipe special is how customizable it is. You can make egg noodles, vegan noodles, or even gluten-free ones by switching up the flour and removing the eggs. The sky’s the limit once you’ve got the basics down.

Pro tip: Use fresh, high-quality eggs and unbleached flour for the best results. The quality of your ingredients will directly impact the flavor and texture of your noodles.

Equipment Required

You don’t need a professional kitchen setup to make homemade noodles. Most of what you need is already in your kitchen. But if you want to go pro or make your life easier, there are a few tools worth investing in.

Basic Tools:

• Mixing bowl: For combining your ingredients.
• Fork or whisk: To beat the eggs and incorporate the flour.
• Rolling pin: Essential if you’re not using a pasta machine.
• Sharp knife or pizza cutter: For slicing your noodles.
• Clean countertop or pastry board: Where all the magic happens.

Nice-to-Have Tools:

• Pasta machine: For rolling the dough evenly and cutting into uniform strands.
• Bench scraper: Makes handling sticky dough easier.
• Drying rack: Ideal for air-drying noodles if you’re not cooking them right away.

Alternatives:

• No rolling pin? Use a wine bottle.
• No pasta machine? Hand roll and cut the dough—it’s old-school, but it works great.

Remember, people have been making noodles long before kitchen gadgets existed. Don’t let the lack of fancy tools hold you back. The most important tools are your hands and your patience.

Making noodles from scratch might take a little practice, but every effort is worth it when you sit down to enjoy a steaming bowl of something you made with love and care.

Preparing the Dough

Alright, this is where the fun begins. Preparing the dough is the first real step, and it sets the tone for the entire noodle-making process. Don’t rush it—take your time to feel the texture and consistency.

Step-by-step process:

1. Make a flour well: On a clean surface or in a large mixing bowl, pile your flour and create a well in the center.
2. Add the wet ingredients: Crack the eggs into the well, sprinkle in the salt, and add the olive oil.
3. Mix: Use a fork to gently beat the eggs and slowly incorporate the flour from the sides of the well. Once it gets too thick to mix with a fork, use your hands.
4. Knead: This is crucial. Knead the dough for about 8–10 minutes. Push it, fold it, turn it. You’re aiming for a smooth, elastic ball that’s not sticky but not too dry.
5. Adjust as needed: If your dough feels too dry, add a tiny bit of water. If it’s sticky, sprinkle a bit more flour.

What you’re looking for is a dough that’s soft and pliable. If it tears easily or feels crumbly, it needs more kneading or moisture. If it’s too soft and sticks to everything, it likely needs more flour and some rest time.

Don’t worry if it’s not perfect the first time. Like anything else in the kitchen, making great dough takes practice. Keep going—you’ve got this.

Resting the Dough

You’ve made it through kneading, and your dough looks good. Great job! Now, it’s time to rest—yes, the dough needs a break, and honestly, so do you.

Why rest the dough?

Resting allows the gluten you’ve just developed through kneading to relax. If you skip this step, your dough will be tough and hard to roll out. Resting also helps moisture distribute evenly throughout the dough, making it easier to handle.

How to rest it:

1. Wrap it up: Tightly wrap the dough in plastic wrap to prevent it from drying out.
2. Let it sit: Leave it at room temperature for at least 30 minutes. If you’re not using it right away, you can refrigerate it for up to 24 hours.

When you come back to it, you’ll notice the dough feels smoother and more flexible—perfect for rolling out into beautiful sheets.

Resting might seem like a throwaway step, but it’s just as important as mixing or kneading. Don’t skip it if you want silky, tender noodles that roll out like a dream.

Rolling Out the Dough

Once your dough is well-rested, it’s time to roll it out. This is where things start to feel real—you’ll begin to see that dough transform into something that actually looks like noodles. Whether you’re using a pasta machine or a rolling pin, the goal is the same: get the dough as thin and even as possible.

By hand:

1. Divide your dough into quarters—this makes it easier to manage.
2. Lightly flour your surface and rolling pin.
3. Flatten the dough slightly with your hands, then start rolling from the center outward.
4. Turn the dough 90 degrees occasionally to keep it even.
5. Aim for a thickness of about 1–2 mm. Hold it up to the light—if you can just barely see your hand through it, you’re golden.

With a pasta machine:

1. Flatten a piece of dough slightly and feed it through the machine on the widest setting.
2. Fold it into thirds, turn it, and roll it through again. Do this 3–4 times to “condition” the dough.
3. Gradually reduce the machine setting with each pass until you reach the desired thickness.
4. Let the dough rest flat for a few minutes before cutting.

Tips for success:

• Don’t skip dusting with flour—it prevents sticking.
• If the dough springs back as you roll, it may need more resting.
• Keep unused dough covered to prevent it from drying out.

Rolling the dough is a therapeutic process. Take your time. Play some music. Enjoy the rhythm of the rolling pin or the gentle hum of the pasta machine. You’re crafting something amazing.

Cutting the Noodles

Now that you’ve got your pasta sheets ready, it’s time to turn them into noodles. This part is super satisfying—you’re finally seeing those familiar strands take shape.

By hand:

1. Lightly flour the dough sheet.
2. Roll it loosely into a log (like a jelly roll).
3. Slice it into strips using a sharp knife. The width depends on what kind of noodles you want:
   • Spaghetti: thin
   • Fettuccine: medium
   • Pappardelle: wide
4. Unroll the strips and dust them with flour to keep them from sticking.

With a pasta machine:

• Attach the appropriate cutting attachment and feed the sheet through.
• Catch the noodles as they come out, gently separating them.

Pro tips:

• Keep your knife sharp—it makes cleaner cuts.
• Shake out the noodles and toss with a bit of flour.
• Lay them in nests or hang them on a drying rack.

Don’t worry about making each noodle perfect. A little variation gives your dish that charming, rustic look. And remember, practice makes perfect. The more you cut, the better you’ll get.

Cooking Homemade Noodles

You’ve reached the payoff moment: cooking those beautiful noodles. The process is quick and simple, but a few tips will make a huge difference in flavor and texture.

Steps:

1. Boil water: Use a large pot and plenty of water. This helps the noodles cook evenly.
2. Salt it like the sea: Seriously, your water should be generously salted. It’s the only chance to season the noodles themselves.
3. Drop the noodles in: Stir immediately to prevent sticking.
4. Cook time: Fresh noodles cook fast—usually in 2 to 4 minutes. Taste a strand to check doneness.
5. Drain but don’t rinse: Unless you’re making a cold pasta salad, keep those flavorful starches on the noodles.

Serving tips:

• Reserve a cup of pasta water. It’s liquid gold for finishing sauces.
• Toss noodles directly with sauce while still hot so they soak up all that flavor.
• Top with fresh herbs, cheese, or a drizzle of olive oil.

Cooking homemade noodles is a short, sweet process that delivers big results. And once you taste that soft, chewy bite? You’ll never want to go back to boxed pasta again.

Storing Homemade Noodles

What if you made a big batch and aren’t cooking all of it today? No problem—homemade noodles store really well, whether you want to keep them fresh or dry them for later.

Short-term storage (fresh):

• Lightly flour the noodles and lay them flat in a single layer on a baking sheet.
• Cover with a clean kitchen towel and store in the refrigerator for up to 2 days.

Long-term storage (freezing):

• Form noodles into small nests and place them on a floured tray.
• Freeze until solid, then transfer to a ziplock bag or airtight container.
• They’ll keep for up to 2 months. Cook directly from frozen—no thawing needed!

Drying noodles:

• Hang them over a drying rack or coat hanger.
• Let them air-dry completely—this can take up to 24 hours depending on humidity.
• Store dried noodles in a sealed container for several months.

Pro tip: Label everything. Fresh or frozen, knowing when you made the noodles helps avoid waste.

With proper storage, you can enjoy the fruits of your noodle-making labor for weeks or even months. It’s meal prep, gourmet-style.

Serving Suggestions

Homemade noodles are incredibly versatile. Their fresh, tender texture pairs beautifully with all kinds of sauces, from rich and creamy to light and zesty.

Classic pairings:

• Tomato-based sauces: Marinara, Bolognese, arrabbiata
• Creamy sauces: Alfredo, carbonara, mushroom cream
• Oil-based sauces: Garlic and olive oil, aglio e olio, pesto

Creative dishes:

• Asian-inspired: Toss with soy sauce, sesame oil, scallions, and chili flakes.
• Cold noodles: Serve with sesame dressing, shredded veggies, and a squeeze of lime.
• Stuffed noodles: Use your dough to make ravioli or tortellini.

Toppings and extras:

• Fresh basil or parsley
• Shaved parmesan or pecorino
• Cracked black pepper
• Lemon zest

Homemade noodles are a blank canvas for flavor. Whatever you love, they’ll soak it right up and elevate it to another level. Think of them like a warm hug on a plate—comforting, filling, and always made with love.

Troubleshooting Common Problems

Even experienced cooks run into problems with homemade noodles. Don’t worry—it’s all part of the learning process. Here are some of the most common issues and how to fix them like a pro.

1. Dough is too dry or crumbly

This usually happens when there isn’t enough moisture, or the flour absorbs more liquid than expected (which varies depending on the brand and humidity levels).

Fix: Add water a teaspoon at a time while kneading until the dough comes together. It should feel like firm play-dough—smooth and elastic.

2. Dough is too sticky

Sticky dough can be hard to roll and cut. It might cling to your hands, rolling pin, or pasta machine.

Fix: Dust with a little flour and keep kneading. Be careful not to add too much flour too fast—this can make the noodles tough.

3. Noodles are clumping together

This is common if they’re not floured properly or if they sit too long before cooking.

Fix: Dust noodles with flour or semolina immediately after cutting. If you’re not cooking right away, lay them in single layers or loosely coil them into nests.

4. Uneven thickness

If your noodles cook unevenly or some are underdone while others are mushy, it’s likely due to inconsistent rolling.

Fix: Use a pasta machine for uniform thickness or practice consistent pressure with your rolling pin. Don’t skip the resting time—it helps the dough relax and roll out more evenly.

5. Noodles breaking during cooking

This usually means your dough was overworked, under-kneaded, or rolled too thin.

Fix: Knead until smooth and elastic. Roll to about 1–2 mm thick. If you want thinner noodles, try thinner cuts rather than paper-thin sheets.

Every cook hits snags, but the beauty of homemade noodles is how forgiving the process can be. A little flour here, a tweak there—and suddenly, you’re back on track. Mistakes make you better, and soon you’ll be troubleshooting like a pasta master.

Gluten-Free and Vegan Alternatives

Homemade noodles can still be enjoyed even if you’re gluten-intolerant or avoiding animal products. With a few smart substitutions, you’ll be able to whip up delicious noodles that fit your dietary needs without sacrificing flavor or texture.

Gluten-Free Noodles

Key flour substitutes:

• Rice flour: Light and starchy, good for springy noodles.
• Tapioca or potato starch: Adds chewiness.
• Almond flour: Nutty flavor but needs to be mixed with others.
• Gluten-free all-purpose blends: Convenient and pre-balanced.

Binding agents:

Since gluten gives regular dough its elasticity, you’ll need to replace that with something else. Popular choices include:

• Xanthan gum (1/2 tsp per cup of flour)
• Psyllium husk or chia/flax seeds soaked in water

Vegan Noodles

Skip the eggs and use one of these binders instead:

• Water and olive oil: Simple and works well.
• Aquafaba: The liquid from canned chickpeas, great for egg-like consistency.
• Mashed tofu or blended silken tofu: For added protein and smoothness.

Vegan Dough Tip: Use slightly more water or oil to keep the dough pliable, and knead longer to develop structure.

Flavor ideas for both:

• Fresh herbs like basil or rosemary
• Nutritional yeast for a cheesy flavor
• Vegetable juices for color and taste

While the texture might differ slightly from traditional pasta, these alternatives still deliver delicious, slurpable results. Plus, you’ll know exactly what’s going into your food—no mystery ingredients here.

Nutritional Benefits of Homemade Noodles

Why go through the extra effort of making noodles from scratch? Besides the flavor, one of the biggest perks is nutrition. When you’re in control of the ingredients, you can make choices that better suit your health goals.

Healthier Ingredients

• Whole wheat flour: Adds fiber and keeps you full longer.
• Vegetable purees: Boost vitamin content without altering flavor too much.
• Low-sodium recipes: Unlike store-bought options, you control the salt.

No Preservatives or Additives

Many commercial noodles use stabilizers and preservatives to extend shelf life. Homemade noodles are fresh, clean, and chemical-free. You’ll taste the difference and feel better, too.

Portion Control

Because you’re making the dough yourself, it’s easier to portion out just what you need—no more giant bowls or wasted leftovers.

Boost Your Protein

Want to make your noodles more filling? Use high-protein flours like chickpea or lentil flour. Add eggs or tofu for even more protein content.

Bonus tip: Making your own noodles is a great way to introduce kids to healthy cooking habits. Let them help with mixing, kneading, and cutting—it’s a fun, flour-covered activity with tasty results.

Homemade doesn’t just taste better—it’s better for you. Simple swaps and fresh ingredients make all the difference.

Fun Variations to Try

Bored of plain noodles? Here’s where things get really fun. You can customize your homemade noodles in a hundred different ways to create new dishes, vibrant colors, and exciting textures.

Colored Noodles

• Spinach: Add puréed spinach for green noodles.
• Beets: Use beet juice for a bold red hue.
• Carrot or pumpkin purée: For sweet, orange noodles.
• Squid ink: Black noodles with a briny, umami twist.

Just mix a couple tablespoons of the puree into your wet ingredients. You’ll get not just color, but subtle flavor enhancements.

Flavored Noodles

• Herbed dough: Knead in dried herbs like rosemary, oregano, or basil.
• Spiced noodles: Add chili flakes, black pepper, or turmeric.
• Cheese-filled: Stuff ravioli or tortellini with ricotta, mozzarella, or goat cheese.

Shapes and Styles

• Tagliatelle, linguine, or pappardelle: Wide ribbons.
• Lasagna sheets: Use your dough to layer up a baked masterpiece.
• Stuffed pasta: Make pierogi, dumplings, or gnocchi with your dough.

With every batch, you’ll build confidence and start experimenting more. Who knew flour and eggs could become something so endlessly creative?

FAQs about Homemade Noodles Recipe

Q1: Can I make homemade noodles without a pasta machine?

Yes! You can easily roll out the dough with a rolling pin and cut it into strips using a sharp knife. It may take a little more time, but the result is still delicious.

Q2: How long do homemade noodles last?

Fresh homemade noodles can be stored in an airtight container in the fridge for up to 3 days. For longer storage, dry them completely and store in a cool, dry place for up to 1 month.#

Q3: Can I freeze homemade noodles?

Absolutely. After cutting the noodles, dust them with flour and place them in a freezer-safe bag. They can last up to 2 months. No need to thaw—just cook them straight from the freezer.

Q4: Why are my noodles chewy or tough?

This usually happens when the dough is overworked or too dry. Make sure your dough is soft and rests before rolling. Don’t over-knead.

Q5: What flour is best for homemade noodles?

All-purpose flour works great for most homemade noodle recipes. For extra elasticity, you can mix in some bread flour or semolina flour.

Q6: How long should I cook homemade noodles?

Homemade noodles cook much faster than store-bought ones—usually 2 to 4 minutes in boiling water, depending on thickness.

Q7: Can I make noodles without eggs?

Yes, you can make eggless noodles using just flour and water. They may be less rich in flavor but are still tasty and perfect for vegan diets.

Q8: What sauces go best with homemade noodles?

Homemade noodles are versatile! Try them with creamy Alfredo, classic tomato sauce, stir-fried veggies, or a garlic butter sauce.

Conclusion

Making homemade noodles isn’t just about the food—it’s about the experience. It’s the smell of fresh dough, the rhythm of kneading, and the pride in serving something you crafted with your own hands. Whether you’re rolling out a basic egg noodle or spinning something colorful and creative, homemade pasta transforms a simple meal into a memorable one.

It might take a little time and a bit of effort, but the payoff is huge: flavor, freshness, and the pure joy of eating something handmade. So next time you’re craving pasta, skip the box. Pull out the flour and get rolling. You’ll be amazed at what you can do.