I recently embraced creating simple homemade noodles using just all-purpose flour, eggs, a pinch of salt, and a hint of olive oil. This recipe offers a charming, straightforward approach ideal for those just starting in pasta-making. I can’t wait to share the little secrets behind these hand-rolled noodles.

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I’ve always been fascinated with the art of making my own pasta. When I first started experimenting in the kitchen, I never knew that whipping up a batch of Simple Homemade Noodles could be so fun and rewarding.

In this recipe, I show you how to create fresh pasta noodles using just 2 cups of all-purpose flour, 3 large eggs, 1/2 teaspoon salt and a tablespoon of olive oil to give it a little extra flair. It’s a super straightforward method, ideal for beginners who want to learn how to roll their own pasta dough without feeling overwhelmed.

I love how this small batch egg noodle recipe lets you practice the techniques needed to make a perfect spaghetti dough recipe at home. Whether you’re thinking about pairing it with a creamy Alfredo or another sauce you enjoy, this is an awesome way to dive into DIY pasta making.

Trust me, you’ll be hooked from your first try.

Why I Like this Recipe

I like this recipe because it’s super simple and the ingredients are things I always have in my pantry. I enjoy mixing and kneading the dough by hand and feeling like I’m really making something from scratch. I love that it turns out tender and fresh, letting me experiment with different sauces each time. Plus, it makes just the right amount for a small meal, so I don’t feel stressed about making too much.

This homemade pasta recipe is perfect for someone like me who is just starting to learn how to roll out noodles. Making your own pasta ain’t as hard as people say – it just takes a little practice and patience. I like that you can add a touch of olive oil for extra flavor and that pairing it with any sauce makes it super versatile. It’s really cool to make enough for 2-3 people so you’re not overwhelmed on your first try and can enjoy a nice, homecooked meal.

Ingredients

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All-purpose flour is a carbohydrate-rich base that provides structure in pasta dough.
This flour offers some protein and fiber, making the pasta more wholesome.
This flour gives the pasta a pleasantly chewy bite and fine texture.
Eggs deliver high-quality protein, fat, and essential vitamins for rich flavor.
They help bind ingredients, contributing to the doughs elasticity.
The eggs also naturally enrich the doughs taste and color.
Salt boosts taste and strengthens gluten development for delightful texture.
Olive oil adds moisture and subtle fruity notes while offering healthy fats.
Olive oil imparts a silky texture and is a heart healthy addition.

Ingredient Quantities

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil (optional but it’s a nice touch)

How to Make this

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1. Start by sifting 2 cups of all-purpose flour onto a clean work surface, forming a nice big mound with a well in the center.

2. Crack 3 large eggs into the well, then sprinkle in 1/2 teaspoon of salt and pour in 1 tablespoon of olive oil if you want that extra flavor.

3. Using a fork, gently beat the eggs and slowly start mixing in the surrounding flour, making sure to incorporate it gradually.

4. Once the mixture begins to combine, use your hands to start kneading it, adding any flour if it’s too sticky.

5. Knead the dough for about 8-10 minutes until it becomes smooth and elastic; it might stick a bit, so don’t worry if it’s messy.

6. Wrap the dough in plastic wrap or cover it with a clean towel and let it rest for at least 30 minutes to relax the gluten.

7. After resting, roll out the dough on a floured surface. Try to roll it as thin as possible without tearing it.

8. Once rolled out, lightly dust it with flour and fold it up a few times before cutting it into your desired pasta shapes like long strips or pieces.

9. Boil a large pot of salted water and cook the pasta for about 3-5 minutes or until al dente, then drain and serve with your favorite sauce.

Equipment Needed

1. A fine-mesh sifter
2. A clean, flat work surface (like a countertop or large cutting board)
3. A fork for beating the eggs
4. A rolling pin to flatten the dough
5. Plastic wrap or a clean towel to cover the dough while it rests
6. A sharp knife or pasta cutter for portioning the pasta
7. A large pot for boiling the pasta
8. A colander or strainer for draining the cooked pasta

FAQ

Q: How do I know when the dough is kneaded enough?

Knead it until it’s smooth and a bit elastic. If it still feels sticky or rough then toss in a bit more flour and keep working it.

Q: How long should I let the pasta dough rest?

Let it rest for about 30 minutes to an hour under a cloth. This helps relax the gluten so the dough is easier to roll out.

Q: Can I use a different type of flour?

Yup, you can experiment with semolina or even a mix of flours, but that might change the texture of your pasta a bit.

Q: Do I really need the olive oil?

Not really necessary, but it gives the dough a nice richness and helps to keep it from drying out when you’re rolling it out.

Q: What if my dough cracks when I roll it out?

If that happens, let it rest a bit longer so the gluten relaxes, or lightly dust it with flour to help smooth it out.

How To Make Homemade Pasta Recipe Substitutions and Variations

If you dont have 2 cups all-purpose flour, you can use semolina flour or 00 flour to give your pasta a slightly different texture
If you are low on eggs, you can substitute 3 large eggs with about 1/2 cup of liquid egg replacer or try using 2 yolks and 1 whole egg
Instead of 1/2 teaspoon salt, sea salt can work just as fine if you prefer a more subtle flavor
For the 1 tablespoon olive oil, melted butter or a mild vegetable oil can be a good alternative, especially if you dont have olive oil on hand

Pro Tips

1. If your dough feels too sticky, add a bit more flour gradually while kneading—dont overdo it though, or you might end up with a tough pasta.
2. Let your dough chill for at least 30 minutes, even longer if you can. This rest time helps the gluten relax so it’s easier to roll out without tearing.
3. When rolling out the dough, dust your work surface lightly with flour and take your time. Rushing it can make the pasta too thick or tear easily.
4. Keep an eye on the boiling pasta. Test it a couple of times during cooking so you dont accidentally overcook it, and then you’ll get that perfect al dente texture.