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+ servings

Fresh Noodles

A whole new level of noodle, use your favorite sauce, it will blow your mind
Prep Time 2 hrs
Cook Time 5 mins
Total Time 2 hrs 5 mins
Course Ingredient, Lunch, Main Course
Cuisine American, Asian, Chinese, Korean
Servings 2
Calories 377 kcal


  • Stand Mixer
  • Pasta Roller


  • 250 grams AP Flour
  • 1 ea Egg Jumbo
  • 120 ml Water Room Temp
  • 1 tsp Salt


  • In the bowl of a stand mixer, bring all together into a very dry and flakey dough
  • Continue to knead for at least 10 minutes
  • As it comes together in a very shaggy dough, shape into a disk, and cover / rest for at least 1 hours, up to 3. Check after 1 hour for texxture
  • After resting the dough will be increddulty stif, but not cumbly. If it is stiff add a teaspoon of water and reforminto a disk, wait 30 minutes
  • Once the texture resembles a very hard ball divide into four.
  • Shape, press, beat the 1/4 dough ball into a rough sheet, and start feeding through the roller on the widest setting
  • This is going to tear, fall part, and in general look like a serious failure, fold the dough over itself and continue to pass it through the rollers
  • After a number of passes the dough will start to turn satiney, and smooth
  • Step through the settings on the pasta roller to achieve the desired thickness.
  • Dust the pasta sheet with flour and set aside, repeat with the other dough balls
  • Once all the dough is at its desired thickness, roll one sheet and cut to desired thickness, shake out and dust with flour
  • Repeat with the other sheets
  • Dry for at least 30 minutes.
  • Cook in water at a bear boil, 2-4 minutes dependant on thickness. Fresh pasta cooks very fast
  • One cooked, these can be mixed with a noodle sauce, used as a bed for a stir fry, or tossed with the stir fry


Quite the experiment:  We are working for a texture here, not a real set recipe, not a real set time.
I use ap flour here; one can use bread flour or a mixture and use the resting time and water to adjust it.
I was told this should need to rest 30 minutes, but I wound up adding tsp of water, kneading again with my dough hook, and resting an additional hour.
Your time and method will vary depending on temp, humidity and humidity of the flour.


Calories: 377kcalCarbohydrates: 64gProtein: 10gFat: 8gSaturated Fat: 2gCholesterol: 2mgSodium: 2024mgPotassium: 192mgFiber: 3gSugar: 5gVitamin A: 3IUCalcium: 135mgIron: 4mg
Keyword Noodles
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