Simple and Delicious Homemade Noodles: from an 81-year-old recipe!

There’s nothing so delicious and comforting as a bowl of simple and delicious homemade noodles with a creamy sauce or simply butter, salt and pepper.

I’m going to show you how fast and simple it is to make noodles from home with just a few staple ingredients you already have in your kitchen.

Have you ever turned over a store-bought box of pasta from the grocery store? Half of the ingredients are words I can’t even pronounce! Why? Are homemade egg noodles that hard to make?

Ingredients in our Homemade Noodles:

  • Flour (I used 1/2 whole wheat)
  • Pinch of salt
  • Eggs
  • Butter
  • a little water

All real food ingredients. Hooray! Friend, making your own noodles at home is such an easy way to improve the nutrition of your food.

They are NOT hard to make. It’s so easy, and I’m sure you and your children will have a blast making it!

Now, I LOVE old cook books (pre 1950’s). It’s one of the first things I’m searching for at thrift stores.

Maybe it’s because I just love antiques and history, or maybe it’s because I feel like those people knew how to cook real food with real ingredients.

Actually, It’s definitely both. And food is history too, is it not?

A WW2 Recipe

The recipe I’m going to share with you is from the 1943 (WW2 era!) edition of The Joy of Cooking by Irma S Rombauer.

This whole cookbook is a treasure, but this recipe is definitely a keeper.

I modified it just slightly to get the pasta exactly the way I wanted it.

I added just a bit of salt, and a touch of water. It calls for AP flour, and I did 1/2 AP flour and 1/2 fresh milled white wheat.

photo of a vintage homemade noodle recipe
I just LOVE old recipes. They don’t write them the same anymore!

Tools for Making Noodles

The great thing about noodles is how little special equipment you need to make them! You won’t be using a stand mixer or lugging out your food processor for these.

First, I cannot recommend a pasta machine enough. This pasta dough is not soft and pillowy, it’s tough. You would get a workout using a rolling pin.

Pasta machine next to a rolling pin and drying homemade noodle sheets
There’s no doubt – a pasta machine makes this task FAST.

You absolutely can use a rolling pin, but it’ll probably be the first and last time you use it for pasta. Ask me how I know 😉

Plus, a pasta machine is SO MUCH FUN to use. Your kids will feel like they are playing with a playdough machine! We have this pasta machine and it works great.

You will also want to have a sharp knife handy.

Let’s Make Homemade Noodles!

Making the Dough

  1. This will make a very stiff dough. You’ll need 2 1/2 cups of all purpose flour. *I like to use freshly milled whole wheat flour whenever I can, so I used 1 1/4 milled flour and 1 1/4 AP flour. Add your flour to a bowl and slowly pour in 1 tablespoon of melted butter.
  2. Add a dash of salt (not in the original recipe, but I think it’s yummy)
  3. Add 3 whole eggs. You’ll love the color that the egg yolks give the dough!
  4. Mix thoroughly with a spoon at first, and then your hands. You’ll want to work this like a big lump of playdough until all of the flour is incorporated and no longer looks dry. If it does look dry and struggles to come together, add just a few drops of water to your hands and continue to work the dough.

Using a Rolling Pin and Knife

  1. Prepare the Dough
    • Divide the dough into smaller pieces and keep unused portions covered with plastic or a damp cloth.
  2. Flatten the Dough
    • Lightly flour a clean work surface. Press one piece of dough into a flat disc.
  3. Roll Out the Dough
    • Using a rolling pin, roll the dough outward from the center. Rotate the dough frequently to maintain a rectangular or oval shape.
    • Continue rolling until the dough is very thin, about 1/16 inch thick (or thin enough that you can faintly see your hand through it).
  4. Trim the Edges
    • If needed, use a knife or pizza cutter to trim the edges into a neat rectangle.
  5. Cut the Pasta
    • Lightly flour the rolled-out dough, then fold it loosely like an accordion or roll it into a loose log.
    • Use a sharp knife to slice it into strips (e.g., ¼ inch for fettuccine, thinner for spaghetti).
    • Unfold the strips and toss them gently with flour or semolina to prevent sticking.
rolled sheets of homemade noodles cut into long noodles
Your edges don’t have to be perfect. They still taste delicious!

Using a Pasta Machine

  1. Prepare the Dough
    • Divide your pasta dough ball into smaller pieces (about the size of a baseball). Keep unused portions wrapped in plastic or under a damp cloth to prevent drying out.
  2. Flatten the Dough
    • Slightly flatten one piece of dough with your hands or a rolling pin so it can fit into the pasta machine.
  3. Set the Pasta Machine
    • Set the rollers to the widest setting (usually “0” or “1”).
  4. Roll the Dough
    • Feed the dough through the machine, turning the handle steadily. Once it’s through, fold the dough into thirds (like folding a letter) and feed it through the machine again. Repeat this 2-3 times to smooth and strengthen the dough.
  5. Thin the Dough
    • After the initial passes, start narrowing the roller setting one notch at a time. Pass the dough through each setting without folding, until it reaches your desired thinness. Typically, for fettuccine or spaghetti, this is the second-to-last or last setting. It’s number 7 on my machine.
  6. Cut the Pasta
    • Attach the cutter for your desired shape (e.g., fettuccine or spaghetti) to the machine. Feed the rolled-out dough through the cutter.
    • Toss the cut pasta lightly in flour or semolina to prevent sticking (this is recommended, but I didn’t find it necessary).
Pasta machine with cut homemade noodles
There are two blade sizes on this machine: fettucine and spaghetti.

Cooking the Pasta

Fresh pasta cooks quickly. Boil in salted water for 2-3 minutes, depending on thickness, until al dente. So easy, right?!

Ways to Store Homemade Noodles

Storing homemade noodles the right way is super important to keep them fresh and delicious.

How you store them really depends on when you plan to use them—whether it’s right away, in a couple of days, or way later. Here’s what you can do:

1. Storing Fresh Noodles (Short-Term)

If you plan to use the noodles within a few hours or days:

  • Room Temperature (Same Day)
    • Toss the noodles lightly in flour or semolina to prevent sticking.
    • Arrange them in small nests or spread them out on a floured baking sheet or clean kitchen towel.
    • Let them air dry slightly for 30 minutes to 1 hour, but don’t let them dry completely if storing fresh.
    • Cover loosely with a clean towel or plastic wrap to prevent drying out.
  • Refrigerator (1-2 Days)
    • Place the noodles in an airtight container or a resealable plastic bag.
    • Add a little flour to the container to help absorb moisture and prevent sticking.
    • Label and date the container. Use within 1-2 days for the best taste and texture.

2. Freezing Noodles (Long-Term)

For longer storage, freezing is the best option.

  • Toss the fresh noodles with a little flour or semolina to coat them and prevent sticking.
  • Spread the noodles out in a single layer on a baking sheet lined with parchment paper.
  • Place the sheet in the freezer for 1-2 hours, or until the noodles are firm and frozen.
  • Transfer the frozen noodles to a freezer-safe resealable bag or airtight container.
  • Label and date the container. Frozen noodles can be stored for up to 3 months.

How to Use:
Cook the frozen noodles directly in boiling water without thawing. Add 30-60 seconds to the cooking time.

3. Drying Noodles (For Extended Shelf Life)

Drying is an excellent method if you want your noodles to last for weeks or months.

  • Air-Drying
    • Arrange the noodles in small nests or hang them over a drying rack, a clean broom handle, or a pasta drying rack.
    • Leave them to air-dry completely in a cool, dry place with good air circulation. This can take 12-24 hours, depending on humidity and noodle thickness.
    • Once fully dry, store the noodles in an airtight container, jar, or resealable bag.
    • Keep them in a cool, dark pantry for up to 6 months.
  • Dehydrator
    • Place noodles on dehydrator trays and set the dehydrator to 135°F (57°C) for 2-4 hours.
    • Make sure the noodles are completely dry before storing them in an airtight container.
Homemade Noodles
Such a joy to see the finished product! Now they’ll dry completely before storing.

Tips for Storing Homemade Noodles

  • Avoid Moisture: Excess moisture can cause mold in fresh or dried noodles. Always ensure they are properly coated with flour and stored in airtight containers.
  • Label Everything: Always label containers with the date of storage to track freshness.
  • Check for Signs of Spoilage: Discard noodles if you see mold or they develop an off smell.

By choosing the right storage method, you can enjoy your homemade noodles anytime. So go ahead and make a double or triple batch and you’ll have noodles ready for you for a long time!

So, what dish will you make first with your homemade noodles? We LOVE fresh egg noodles in chicken noodle soup.

We’ve also enjoyed tossing them in olive oil, adding sundried tomatoes, kalamata olives and grilled chicken breast slices. Delicious!

There’s such joy in making the ultimate comfort food with simple ingredients at home.

Check out my blog post for Freshly Milling Your Flour at Home, to use in your next recipe! Happy cooking, friends!

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Yield: about 1 pound

Homemade Noodles

Homemade Noodles

Homemade noodles are surprisingly easy to make with just a few simple ingredients. Perfect for soups, stir-fries, or classic pasta dishes, they’re oh-so-much better than store-bought and can be customized to the thickness and shape you want! Whether rolled out by hand or with a pasta machine, these noodles bring a homemade touch to any meal.

Prep Time 10 minutes
Cook Time 3 minutes
Drying Time 12 hours
Total Time 12 hours 13 minutes

Ingredients

  • 3 whole eggs
  • 2 1/2 cups of flour
  • Water
  • Dash of salt
  • 1 T butter

Instructions

  1. This will make a very stiff dough. You'll need 2 1/2 cups of all purpose flour. *I like to use freshly milled whole wheat flour whenever I can, so I used 1 1/4 milled flour and 1 1/4 AP flour. Add your flour to a bowl and slowly pour in 1 tablespoon of melted butter.
  2. Add a dash of salt (not in the original recipe, but I think it's yummy)
  3. Add 3 whole eggs. You'll love the color that the egg yolks give the dough!
  4. Mix thoroughly with a spoon at first, and then your hands. You'll want to work this like a big lump of playdough until all of the flour is incorporated and no longer looks dry. If it does look dry and struggles to come together, add just a few drops of water to your hands and continue to work the dough.

Using a Rolling Pin and Knife

Prepare the Dough

Divide the dough into smaller pieces and keep unused portions covered with plastic or a damp cloth.

Flatten the Dough

Lightly flour a clean work surface. Press one piece of dough into a flat disc.

Roll Out the Dough

Using a rolling pin, roll the dough outward from the center. Rotate the dough frequently to maintain a rectangular or oval shape.

Continue rolling until the dough is very thin, about 1/16 inch thick (or thin enough that you can faintly see your hand through it).

Trim the Edges

If needed, use a knife or pizza cutter to trim the edges into a neat rectangle.

Cut the Pasta

Lightly flour the rolled-out dough, then fold it loosely like an accordion or roll it into a loose log.

Use a sharp knife to slice it into strips (e.g., ¼ inch for fettuccine, thinner for spaghetti).

Unfold the strips and toss them gently with flour or semolina to prevent sticking.

Using a Pasta Machine

Prepare the Dough

Divide your pasta dough ball into smaller pieces (about the size of a baseball). Keep unused portions wrapped in plastic or under a damp cloth to prevent drying out.

Flatten the Dough

Slightly flatten one piece of dough with your hands or a rolling pin so it can fit into the pasta machine.

Set the Pasta Machine

Set the rollers to the widest setting (usually "0" or "1").

Roll the Dough

Feed the dough through the machine, turning the handle steadily. Once it's through, fold the dough into thirds (like folding a letter) and feed it through the machine again. Repeat this 2-3 times to smooth and strengthen the dough.

Thin the Dough

After the initial passes, start narrowing the roller setting one notch at a time. Pass the dough through each setting without folding, until it reaches your desired thinness. Typically, for fettuccine or spaghetti, this is the second-to-last or last setting.

Cut the Pasta

Attach the cutter for your desired shape (e.g., fettuccine or spaghetti) to the machine. Feed the rolled-out dough through the cutter.

Toss the cut pasta lightly in flour or semolina to prevent sticking.

Cooking the Pasta

Fresh pasta cooks quickly. Boil in salted water for 2-3 minutes, depending on thickness, until al dente. So easy, right?!

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5 Comments

  1. My family loves homemade noodles! This is one of our favorite things to make over the winter months. I’m saving this recipe to try next. Thanks for sharing!