Making homemade noodles is actually a lot easier than you think—and you most likely have everything you need right in your pantry. They definitely take some planning and aren’t a “last minute dinner item” but they are totally worth it. Plus, most of the time it takes to make these is resting time.
This is my great-grandmother’s homemade noodles recipe. Growing up, my dad would make these noodles for us on special occasions and we always looked forward to them. These noodles are tender, flavorful, cooked in gravy and are just the perfect comfort food. Dad typically serves them with melt-in-your-mouth pot roast and carrots. 🤤 These would also be great with a corn souffle.
How to make homemade noodles
Making noodles from scratch doesn’t have to be intimidating. Honestly, most of the work is letting the noodles dry out.
To make the noodles, combine the flour, egg, and salt in a small bowl. Mix to combine. Depending up on the size of your egg, you may need to add a couple of tablespoons of water. The dough should come together easily without feeling wet. Shape into a ball.
On a floured surface, use a rolling pin to roll out the dough to about 1-2 cm thick. These noodles will puff up when cooked so you want to roll out the dough as thin as you can without tearing it. You can roll it out to whatever shape you like.
Once rolled out, cover the top of the dough with a layer of flour and let sit for an hour. Every hour you’ll want to flip the dough over and cover with flour. The goal of this stage is to dry out the noodles. You’ll do this 3-4 times (so 3-4 hours).
After the noodles are dried out, cut out the noodles into small, thin strips (the thinner you can get the better). I usually try to cut them in 1/4 inch strips using a pizza cutter. They don’t have to be perfect (I’m terrible at cutting straight lines). These are old fashioned, made from scratch noodles and they are supposed to look homemade 🙂
Bring 2 1/2 cups of water to a boil. Add 3 tbsps beef bouillon (I use Better than Bouillon). Add the noodles and cook for 15 minutes. To thicken the gravy, whisk together 1 tbsp cornstarch and 1 tbsp milk and add to the noodles.
Noodle FAQs
Not very long as people tend to take seconds and thirds. 😉 If you do happen to have leftovers, you can store these noodles in an air tight container in the fridge for 3-4 days.
Depends on the recipe. This recipe calls for drying the noodles for 3-4 hours before cooking so they keep their shape.
As mentioned earlier, my dad would pair these with pot roast. I’ve paired them with meatloaf (pictured). Any type of comfort food will work. Add a veggie like carrots or broccoli and you have a well balanced meal.
If you have room for dessert, I’d recommend a nice pie like my Nutella Banana Cream Pie or Gluten Free Key Lime Pie. 😉
Homemade Noodles
Ingredients
- 2/3 cup flour
- 1 egg
- 1 pinch salt
- 2 tbsp water (if needed)
- 3 tbsp beef bouillon
- 2 1/2 cups water
- 1 tbsp cornstarch
Instructions
- Combine flour, egg, and salt in a bowl. Mix together until it forms a ball. If the dough is too dry, add water 1 tablespoon at a time.
- On a lightly floured surface, roll out the dough to a couple millimeters thick. Rub the top with a light layer of flour.
- Let rest for 3-4 hours. Every hour, flip the dough over and rub flour on the the top side.
- After it's rested for 3-4 hours, use a pizza cutter or sharp knife to cut the dough into thin (1/4 inch) strips. Let stand for 30 minutes.
- Bring 2 1/2 cups water to boil. Dissolve 3 tbsps beef bouillon (I use Better than Bouillon). Whisk together 1 tbsp cornstarch with 1 tbsp milk. Add the noodles and cook for 15 minutes.
- Let stand 10 minutes before serving.
