Noodles(Make In The Food Processor)
Homemade noodles made in a food processor, offering fresh, tender pasta with simple ingredients—perfect for quick meals or traditional dishes that satisfy any craving.
Ingredients
Instructions
- In the food processor, put all ingredients and stir until a ball forms.
- Use 1/3 cup flour to dust the kneading surface.
- Turn the dough out and knead until smooth.
- Cover and let rest for 10 minutes.
- Divide dough into thirds or fourths and roll out to desired thickness.
- Let dry for about one hour and then cut into noodles.
- These noodles freeze very well.
Tips & Substitutions
For a richer flavor, consider using semolina flour instead of all-purpose flour. If you prefer a lighter texture, adding a tablespoon of olive oil can enhance the dough. Make sure to adjust the water based on the humidity in your kitchen, as this can affect the dough's consistency. If you want to experiment, try incorporating herbs or spices into the dough for a flavorful twist.
Serving Suggestions
These homemade noodles pair beautifully with a variety of sauces; try them with a rich marinara, a stir-fry, or even in soups. For a complete meal, serve alongside dishes like Zucchini Wonton Rolls or a fresh salad. Garnish with herbs and grated cheese for an extra touch.
Storage & Reheating
Once your noodles are cut, you can store them in an airtight container in the refrigerator for up to three days. If you want to keep them longer, freeze the noodles in a single layer on a baking sheet before transferring them to a freezer bag. To reheat, simply boil them for a few minutes or sauté them in your favorite sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Noodles(Make In The Food Processor) contains roughly 570 calories, with 10g protein, 115g carbohydrates, and 9g fat. It is an excellent source of protein (21% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 823mg per serving (36% 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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might need to adjust the water amount, adding a little more to achieve the right consistency. Whole wheat noodles offer a nuttier flavor and additional nutrients.
How can I prevent the noodles from sticking together?
To prevent sticking, ensure you dust the noodles with flour while rolling them out and before cutting. After cutting, toss them lightly in flour again before drying. If they do stick during cooking, adding a bit of oil to the water can help keep them separate.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just wrap it tightly in plastic wrap. Allow it to come to room temperature before rolling it out, as this will make it easier to work with.
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).