Best 7 No Fail Homemade Noodles Recipes

NEVER FAIL EGG NOODLES

Steps:

• 1. Beat egg and yolks until light and fluffy. Add water and salt mix. Stir in flour then turn out onto a lightly floured counter and knead until smooth. This could take up to 5 minutes, don't give up it will be worth it. Cover the dough with a damp towel and let rest for 10 minutes
• 2. Roll out the dough to about 1/8th inch thick or however you like them. Cut your noodles to desired size. If you don't have a pasta machine just use your pizza cutter. At this point you can cook the noodles, or let them dry over night and then put them in plastic bags and freeze for up to one month.
• 3. In a large pot bring your water to a boil, add some salt to the water. Boil the noodles for 3 to 5 minutes. Then serve with butter or your favorite sauce. If you want chicken and noodles boil in the chicken broth.

HOMEMADE PASTA DOUGH

Steps:

• On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
• Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

NEVER-FAIL EGG NOODLES

Steps:

• In a large bowl, combine flour and salt. Make a well in the center. Beat egg, egg yolks and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. , Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut into 1/2-in. strips; cut the strips into 2-in. pieces. Place in boiling salted water or chicken broth; cover and cook for 7-9 minutes or until tender. , Drain; sprinkle with parsley if desired.

NEVER FAIL (HOMEMADE) NOODLES

Steps:

• Mix well and add enough sifted flour to make a soft dough that doesn't stick when you roll it out.
• Roll very thin.
• Dust with flour.
• Roll up and cut into noodles.
• Unroll cut noodles.
• Sprinkle a little flour over noodles before putting them into broth to cook.
• or.
• Spread (or hang on noodle dryer) out to dry; store in air tight container.
• Check for doneness by testing a noodle to see if the center is cooked completely through. There should be no dryness in the center of the noodles.

BASIC DOUGH FOR FRESH EGG PASTA

Steps:

• Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
• Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
• Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

HOMEMADE NOODLES

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,