Can we talk about noodles?!? How is it possible for something that’s just flour, eggs, and water be so darn good??? I remember my mom occasionally making homemade noodles when we were kids and it was such a special treat! Then she went back to work full time and our days of homemade noodles and other treats were over. As the years passed we got used to store bought noodles – certainly not as good – but still…I loved my noodles! Once I was out on my own and cooking for myself and my son, I began using frozen noodles. They are more similar to homemade, and so much more flavorful than boxed or bagged noodles on the shelf at the grocer’s.
So after using frozen noodles for 30 years, it finally occurred to me to try making noodles myself (yes….I’m a
little lot slow on the uptake). I was planning to make some chicken noodle soup, and the lightbulb finally went on! So I looked at dozens of noodle recipes, went through some trial and error noodle experimentation, and finally came up with this recipe. Which I LOVE. Which I know you will LOVE too!
First of all – it’s super simple! The noodle dough comes together in a matter of minutes in a stand mixer, it rests for 30 minutes to 2 hours, you roll it out, cut the noodles, and cook them! You can, of course, use a pasta maker to roll and cut the noodles if you’re lucky enough to have one! Also, the noodles can certainly be dried for use at another time. However for this recipe I made them, dropped them in bubbling chicken soup, and proceeded to wait – very impatiently- for them to fully cook so we could enjoy a bowl of chicken noodle soup perfection! This soup is probably my family’s most requested meal. I can’t wait to make it again with these noodles when my daughter is home over the holidays, but my husband and my granddaughter both gave these noodle a HUGE thumbs up! 👍
I chose to make herbed noodles just to amp up the flavor profile of my soup, but they could most definitely be made without the herbs…it’s up to you to customize them however your family would like them most. But no matter how you season them, the basics are the same…all-purpose flour, salt, eggs, a little olive oil, and water! I used 100% organic Einkorn flour in mine and they were delish – but once again, any all-purpose flour will work. Then to the basics I added rosemary, thyme, and sage. Not only did it make them extra yummy, but the herbs also made them extra beautiful!
Combine the dry ingredients, eggs, and olive oil, and 1 tbsp water in the bowl of a stand mixer and mix on low, adding more water, 1 tbsp at a time, as needed for the dough to come together. Then replace the paddle attachment with the dough hook and knead the dough for 2-4 minutes.
Wrap the dough in plastic wrap, and let it rest for 30 minutes to 2 hours.
Tip: A large wooden cutting board makes a great work surface for rolling the noodles, and a pizza cutter makes quick work of cutting the noodles!
Once the dough has rested, split it into 4 pieces (it’s easier to work with in smaller batches), sprinkle your work surface with flour, and roll as thin as possible, aiming for 1/4′” or slightly thinner. Once rolled, cut the noodles and set them aside. Continue in this manner until all the dough is rolled and cut.
After the noodles are cut either cook them in the soup pot, boil them in water, or dry them for later use. I used this batch in Crockpot Chicken Noodle Soup, so I turned the heat to high about an hour before I began cutting the noodles, giving it time to get bubbling hot. These will take longer to cook than store bought dried noodles, so plan on 30-45 minutes cooking time for them to get nice and tender!
I mean…c’mon…how perfect does that look for a cold fall or winter evening???? I also keep at least a couple bowls in the freezer at all times for emergency sick-day chicken noodle soup cravings!
- 2 1/2 cups all-purpose flour ~ I used Einkorn, but any all-purpose flour will work
- 3 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried, chopped or rubbed, sage
- 1 tbsp water, and 2-3 more tablespoons as needed
- In the bowl of a stand mixer fitted with paddle attachment, combine all the dry ingredients, olive oil, eggs, and 1 tbsp water.
- Mix on low until dough comes together, adding more water, 1 tbsp at a time as needed.
- Replace paddle with dough hook and knead 2-4 minutes.
- Remove dough from bowl and wrap in plastic wrap. Let rest for 30 minutes to 2 hours.
- Working with 1/4 of the dough at a time, roll it on a floured surface to at least 1/4 inch thickness, or thinner if possible.
- Cut noodles into desired width and set aside while continuing to roll and cut the remaining dough.
- To cook immediately, add to bubbling hot liquid and cook until tender. Cooking time will vary depending on thickness of noodles, and temperature of liquid.
- Alternatively noodles can be dried and stored for later use.