Simple homemade noodles that you can do with a machine or by hand. Flavorful, smooth, delicious handmade fresh pasta.
Homemade Noodles Recipe
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I have been making homemade pasta noodles for about 6 years now and I’m telling you, once you go hand made you’ll never go back! They’re fast and easy (ie: my kids are now doing it!), and the flavor is amazing. Honestly you don’t even need sauce because theses homemade noodles are so good on their own!
Granted I will be giving a few sauce recommendations nonetheless.
Homemade noodles without Egg
There are a lot of different types of pasta dough options out there. I’ve spent years making them and found my favorite was one that used nine eggs. The dough was silky and smooth and the flavor was rich.
Recently with this worldwide pandemic happening, 9 eggs feels a bit excessive for one meal’s worth of noodles. So I branched out to eggless recipes.
Traditionally an eggless recipe uses half all purpose flour and half semolina flour. The semolina flour works as the binding agent (rather than the eggs) and makes the noodles very rustic and hearty. I like them, but they weren’t as smooth a finish and the flavor wasn’t anywhere near as rich as the egg dough pasta.
How to make noodles from scratch
Here’s where I left traditional pasta dough recipes and just did my own thing y’all. The recipe I’m sharing with you today uses both egg and semolina. And it’s incredible. We’ve made it every day for the past ten days and we’re still not sick of it!
Replacement for Semolina
If you don’t have semolina flour then it’s really no problem: you can use Kamut, wheat flour, or even more all-purpose white flour. Any of those end up working with this recipe since we still have the egg as a binder. However please be aware that the texture of the noodles will be slightly different and less sturdy than they would be if you were using the semolina.
Is it worth buying a pasta maker?
However this recipe is one you can cut out by hand as well. We like to cut the noodles by hand when using this dough for ravioli or for homemade chicken noodle soup (I’ve linked recipes for both if you’re wanting to make them!).
So you don’t NEED a pasta machine, pasta maker, or pasta attachment for a stand mixer. However I really love having the ones I have and feel like they were worth every penny. There are a lot of options out there that are very affordable, just be sure to read the reviews!
Can I freeze homemade pasta dough
When making this homemade noodles dough it has to take some time in the refrigerator. You’ll see I call for 1hr up to overnight. Technically the dough is fine in the fridge for up to about five days. However, it’ll turn a grayish-green color after about 14ish hours. This is because of the salt and the eggs and it doesn’t look appetizing though it still tastes incredible.
One thing I did find though, is the dough is freezable.
AFTER you have sheeted and cut your noodles, toss them with a bit of flour so they don’t get smooshed together in the bag, and then you can freeze them for up to a month without any discoloration, while still maintaining their fresh flavor.
Best Pasta Sauces for Homemade Noodles
As mentioned before, these noodles are amazing on their own. However I have a couple sauce recommendations you may just love:
My favorite sauce ever with homemade noodles is Ragu Bolognese. I have two different versions and they are my favorite recipes on my site. They are SOOO good! One is a meat sauce loaded with veggies and one is a traditional meat sauce. Found here:
Enough talk, let’s cook!
Recipe for Handmade Pasta Dough
- 2.5 cups flour
- 1 3/4 cup semolina flour
- 1 large egg
- 3 egg yolks
- 1 cup water
- Combine all the ingredients in your mixer with the paddle attachment on low until the dough all comes together.
- Then turn off the mixer and replace the paddle attachment with the dough hook.
- Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until a ball forms. About five minutes...
- Remove the dough from the mixer and gently knead on a lightly floured surface for a couple minutes until Dough is lightly dusted with the flour. And in a ball.
- Then return to mixer with the dough hook on low for 8 to 10 minutes, or until it feels smooth and silky.
- Wrap dough in plastic wrap or put in a baggie in the fridge for 1 hour up to overnight.
- Roll out and cut to shape on a floured surface.
- I cook my noodles in small batches. Usually three batches to one recipe's worth of dough.
- Pasta takes three to four minutes in boiling water (with salt and oil) to come to al dente.