Homemade Fresh Egg Noodles

Ingredients

• 500 g All‑purpose flour (sifted)
• 4 large Large eggs (room temperature)
• 0.25 tsp Salt (fine sea salt)
• 1 tbsp Water (room temperature)
• 2 tbsp Tapioca starch (for dusting the dough and noodles)

Instructions

1. Measure and prepare the flour

   Place 500 g of flour on a clean work surface and make a well in the centre.

   Time: PT5M

2. Add wet ingredients and mix

   Crack 4 eggs into the well, add ¼ tsp salt and 1 tbsp water, then gently whisk and gradually incorporate the surrounding flour until a shaggy dough forms.

   Time: PT5M

3. Knead into a smooth paste

   Using your hands, knead the dough on the work surface until it becomes a cohesive, slightly firm paste.

   Time: PT5M

4. Rest the dough in the refrigerator

   Shape the dough into a ball, wrap it in plastic wrap or a damp cloth and refrigerate for 2 hours.

   Time: PT2H

5. Prepare the tapioca‑starch dusting bag

   Place 2 tbsp tapioca starch on a small piece of cotton cloth, gather the corners and secure with an elastic band to form a tiny bag.

   Time: PT2M

6. Divide and briefly re‑knead the rested dough

   Remove the dough from the fridge, knead for about 2 minutes, then cut it into 5 equal pieces.

   Time: PT4M

7. Roll the dough – first pass (setting 1)

   Set the noodle machine to setting 1. Pass one piece of dough through, fold it in half, dust lightly with tapioca starch using the bag, and pass it again. Repeat for all pieces.

   Time: PT6M

8. Roll the dough – second pass (setting 2)

   Increase the machine to setting 2. Pass each sheet through, fold, dust, and pass again.

   Time: PT4M

9. Roll the dough – final pass (setting 3)

   Set the machine to setting 3 and run each sheet through once more to reach the desired thickness.

   Time: PT2M

10. Cut sheets into noodles

    Attach the cutter blade to the machine and slice the thin sheets into noodles. Lightly dust the cut noodles with tapioca starch.

    Time: PT5M

11. Portion the noodles

    Gather the noodles into 4 equal balls – one ball per serving – and set aside.

    Time: PT2M

12. Cook the noodles

    Bring a large pot of water to a rolling boil (100°C). Drop one ball of noodles into the water; as soon as the noodles rise to the surface (about 3 minutes), remove them with a slotted spoon and drain.

    Time: PT5M

    Temperature: 100°C

13. Serve

    Toss the drained noodles with your favorite sauce, broth, or stir‑fry ingredients and enjoy.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

18 g

Carbohydrates

95 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, 00 flour
• Instead of Tapioca starch: cornstarch, potato starch

Equipment Needed

• Large mixing bowl
• Measuring spoons
• Manual noodle machine (hand‑crank)
• Cotton cloth
• Elastic band (optional)
• Knife or bench scraper
• Large pot
• Colander or strainer
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Resting the dough for 2 hours in the refrigerator
• Dusting the dough and noodles with tapioca starch to prevent sticking
• Cooking the noodles only until they float (about 3 minutes)

Chef Tips from the Video

• Use high‑protein (bread) flour for a chewier texture
• Let the rested dough sit at room temperature for 10 minutes before rolling to make it more pliable
• A light drizzle of oil on the noodles after draining prevents them from clumping.

Troubleshooting

Storage

Refrigerator: Store uncooked noodles in an airtight container dusted with starch for up to 2 days.

Freezer: Freeze cooked noodles in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month.

Room temperature: Do not store fresh noodles at room temperature; they will spoil within a few hours.

Make-Ahead Tips

• The dough can be rested up to 24 hours in the fridge for a deeper flavor
• Uncooked noodles can be portioned, dusted with starch and frozen for later use