Noodle Dough
Homemade noodle dough that yields versatile, fresh noodles perfect for soups, stir-fries, or salads. Its simple ingredients and straightforward process make it ideal for cooks seeking to craft authentic, chewy, and tender noodles from scratch, delivering a satisfying culinary experience suited for various cuisines.
Ingredients
Instructions
- Sift flour and salt onto a pastry board.
- Make a well in the center and add eggs and water.
- Work the flour into the egg mixture, adding more water if necessary, to make a stiff but workable dough.
- Knead on the board until smooth.
- Divide dough in half and let it rest for 30 minutes, covered.
- Roll out as thin as possible and cut into desired shapes.
- Spread noodles on the board and let them dry well before using.
- Noodles freeze well.
Tips & Substitutions
For a richer flavor, consider using semolina flour instead of all-purpose flour. If you want a colored dough, try adding pureed spinach or beet juice to the egg mixture. If the dough feels too dry, add a bit more warm water, one teaspoon at a time. Remember, the dough should be stiff yet pliable, making it easier to roll out thinly.
Serving Suggestions
These homemade noodles pair beautifully with a rich sauce or broth. Serve them with Mindie'S Cabbage for a hearty meal or toss them with sautéed vegetables and a light sauce for a vegetarian dish. They also work well in soups or stir-fries, adding a delightful texture and flavor.
Storage & Reheating
Once dried, store the noodles in an airtight container in a cool, dry place for up to a week. If you plan to freeze them, lay the cut noodles flat on a baking sheet to freeze individually before transferring to a freezer bag. To reheat, simply boil in water for a few minutes until tender.
Nutrition & Diet Analysis (per serving)
Each serving of Noodle Dough contains roughly 439 calories, with 12g protein, 92g carbohydrates, and 1g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1749mg per serving (76% 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 make this dough ahead of time?
Absolutely! You can prepare the noodle dough ahead of time and store it in the refrigerator for up to two days. Just wrap it tightly in plastic wrap to prevent it from drying out. When ready to use, let it sit at room temperature for about 15 minutes before rolling it out.
What type of flour is best for noodle dough?
While all-purpose flour works well, using a combination of all-purpose and semolina flour can give your noodles a more authentic texture. Semolina provides a nice bite and helps the noodles hold their shape during cooking, making it a great choice for homemade noodles.
How do I know when the noodles are dry enough?
Noodles are adequately dried when they feel firm and no longer sticky to the touch. A good test is to let them dry for at least 30 minutes, but if you live in a humid environment, you may need to allow them to dry longer. Properly dried noodles can be stored for longer periods without spoiling.
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).