Homemade Noodles Like Grandma Made Recipe

Introduction

Making homemade noodles is a rewarding and simple way to bring a touch of tradition to your kitchen. This recipe captures the classic, comforting taste of noodles just like Grandma used to make. With just a few basic ingredients, you can create fresh, tender noodles perfect for any meal.

Ingredients

• 1 cup flour
• ½ teaspoon salt
• 2 eggs

Instructions

1. Step 1: Whisk together the flour and salt in a bowl. Create a well in the center of the mixture.
2. Step 2: Crack the eggs into the well. Using a fork, whisk the eggs and gradually incorporate the flour from the edges, stirring until a sticky dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead until it becomes smooth and shiny.
4. Step 4: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
5. Step 5: On a floured surface, roll the dough to your desired thickness, remembering that noodles will swell slightly when cooked.
6. Step 6: Use a pizza cutter to slice the dough into even noodle shapes. Alternatively, flour the top, roll the dough loosely like a jelly roll, and use a sharp knife to cut equal pieces. Unroll the noodles to dry.
7. Step 7: Dry the noodles on a wire rack for 2 to 3 hours. Once dry, store them in an airtight container. Keep refrigerated for up to 3 days or freeze for up to 8 months.
8. Step 8: To cook, bring 3 quarts of water and 1 teaspoon of salt to a boil. Add noodles slowly to prevent sticking and cook for 1 to 2 minutes. Drain well before adding your favorite sauce.

Tips & Variations

• For a richer dough, add 1 tablespoon of olive oil or melted butter to the eggs before mixing.
• If dough is too sticky, sprinkle in a little more flour during kneading, but be careful not to dry it out.
• Experiment with different flours, such as semolina or whole wheat, for unique flavors and textures.
• Dry noodles completely before storing to prevent sticking and extend shelf life.

Storage

Store dried noodles in an airtight container in the refrigerator for up to 3 days or freeze for up to 8 months. Cooked noodles are best enjoyed immediately but can be refrigerated in an airtight container for up to 2 days. Reheat gently by briefly boiling or sautéing with sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this dough to make other pasta shapes?

Yes, this basic noodle dough can be shaped into various pasta types like fettuccine or cut into squares for lasagna. Just adjust the thickness and shape as needed.

Why are my homemade noodles sticky after cooking?

Fresh noodles tend to be stickier than dried ones. To prevent sticking, add noodles gradually to plenty of boiling salted water and stir gently during the first minute of cooking. You can also toss cooked noodles with a little olive oil if serving without sauce.

Homemade Noodles Like Grandma Made Recipe

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★★★★★

4.8 from 137 reviews

This Homemade Noodles recipe captures the nostalgic flavors of grandmother’s cooking with simple, wholesome ingredients. Made from scratch using flour, salt, and eggs, these noodles offer a tender texture and rich taste. They can be rolled, cut, dried, and stored for convenience, then quickly cooked for a fresh, comforting dish.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 50 minutes (including resting and drying time, excluding drying overnight or freezing time)
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Basic Dough

• 1 cup flour
• ½ teaspoon salt
• 2 eggs

Instructions

1. Mix Dry Ingredients: Whisk together flour and salt in a large bowl; create a well in the center.
2. Add and Whisk Eggs: Crack the eggs into the flour well. Using a fork, gradually whisk the eggs, incorporating the flour slowly until a sticky dough forms.
3. Knead Dough: Turn the dough onto a lightly floured surface and knead until it becomes smooth and shiny, which helps develop gluten for elasticity.
4. Rest Dough: Wrap the dough tightly with plastic wrap and refrigerate for at least 30 minutes or up to overnight to relax the gluten and make rolling easier.
5. Roll Out Dough: On a floured surface, roll the dough to your desired thickness, keeping in mind the noodles will swell slightly when cooked.
6. Cut Noodles: Using a pizza cutter or a sharp knife, cut the dough into even noodle shapes. You can also roll the dough loosely like a jelly roll and slice to create uniform strips, then unroll them.
7. Dry the Noodles: Place the cut noodles on a wire rack to dry for 2 to 3 hours. This helps them hold their shape and store better.
8. Store Noodles: Package the dried noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months for longer storage.
9. Cook Noodles: Bring 3 quarts of salted water (1 teaspoon salt) to a boil. Slowly add noodles to prevent sticking and cook for 1 to 2 minutes until tender. Drain well before serving with sauce or toppings.

Notes

• The dough can be refrigerated overnight for better texture and easier handling.
• Rolling the dough thinner will yield more delicate noodles; experiment with thickness to find your preference.
• Ensure noodles are well floured before drying to prevent sticking.
• Fresh noodles cook very quickly, so watch closely to avoid overcooking.
• To store, keeping noodles in a cool, dry place in an airtight container preserves freshness.

Keywords: homemade noodles, scratch noodles, egg noodles, easy noodle recipe, traditional noodles, pasta from scratch