Homemade Italian Egg Noodles
Homemade Italian egg noodles offer tender, flavorful pasta perfect for pairing with rich sauces. Ideal for those craving fresh, authentic Italian cuisine with simple ingredients.
Ingredients
Instructions
- Measure flour into a bowl.
- Make a well in the center and add egg yolks, egg, and salt.
- With hands, mix the egg into the flour.
- Add water 1 tablespoon at a time, mixing thoroughly after each addition.
- Add only enough water to form the dough into a ball.
- Turn dough onto a well-floured cloth-covered board.
- Knead until smooth and elastic, about 10 minutes.
- Cover the dough and let it rest for 10 minutes.
- Divide the dough into 4 equal parts.
- Roll each part into a paper-thin rectangle, keeping remaining dough covered.
- Roll the rectangle around a rolling pin; then slip out the rolling pin.
- Cut the dough crosswise into 1/8-inch strips for narrow noodles and 1/4-inch strips for wide noodles.
- Shake out the strips and place them on a towel to dry for about 2 hours.
- Cook the dried noodles in 3 quarts of boiling salted water for about 12 to 15 minutes or until tender.
- Drain the noodles and serve with your favorite spaghetti sauce.
Tips & Substitutions
For a richer flavor, consider using semolina flour in place of all-purpose flour. If the dough is too sticky, add a bit more flour; if it's too dry, add water gradually. To make the noodles more flavorful, you can infuse them with herbs like basil or oregano. Don't forget to browse more Italian recipes for sauce ideas that pair beautifully with these noodles.
Serving Suggestions
These homemade Italian egg noodles are versatile and can be served with various sauces like Homemade Alfredo Sauce or a classic marinara. Consider pairing them with sautéed vegetables or a fresh salad for a complete meal. A sprinkle of grated Parmesan cheese on top enhances the dish beautifully.
Storage & Reheating
Store any leftover cooked noodles in an airtight container in the refrigerator for up to three days. To reheat, simply toss them in boiling water for a minute or two or sauté in a pan with a bit of oil or sauce until warmed through. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Italian Egg Noodles contains roughly 369 calories, with 7g protein, 73g carbohydrates, and 6g fat. It is a good source of calcium (15% of the Daily Value), protein (14% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1391mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just yolks. This will result in a slightly different texture, but the noodles will still be delicious. Just keep in mind that the dough may be a bit more moist, so adjust your flour or water accordingly.
How do I know when the noodles are done cooking?
The noodles are typically done when they float to the surface of the boiling water and have a tender texture. Taste a noodle after about 12 minutes; it should be al dente, meaning it’s cooked but still has a slight bite.
Can I freeze the dough or the cooked noodles?
Yes, you can freeze both the dough and the cooked noodles. Wrap the dough tightly in plastic wrap and place it in a freezer bag for up to three months. Cooked noodles can also be frozen; just ensure they are cooled completely before freezing to prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).