Homemade Noodles

Ingredients

• 400 g Wheat flour (Sift before use)
• 0.5 cuillère à café Salt
• 4 Eggs (Medium-sized eggs)
• 3 g Food-grade bicarbonate (Approximately ½ teaspoon)
• 2 cuillères à soupe Tapioca or corn starch (To dust the pasta sheets)

Instructions

1. Mix flour and salt

   In a large bowl, sift 400 g wheat flour then add ½ teaspoon salt. Mix quickly.

   Time: PT2M

2. Beat the eggs with the bicarbonate

   In a small bowl, beat the 4 eggs with 3 g food-grade bicarbonate until the mixture is homogeneous.

   Time: PT2M

3. Incorporate the eggs into the flour

   Pour the egg mixture over the flour and mix with a spatula until the dough begins to form.

   Time: PT2M

4. Knead the dough

   Knead the dough by hand for 5 minutes until you obtain a smooth but slightly firm texture.

   Time: PT5M

5. First resting period

   Cover the bowl with plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

6. Re-knead the dough

   After resting, knead again for 5 minutes to strengthen elasticity.

   Time: PT5M

7. Second resting period

   Cover again and let rest for 30 minutes.

   Time: PT30M

8. Prepare the starch

   Place 2 tablespoons of tapioca (or corn) starch in a small bowl and have a clean cloth nearby to dust the sheets.

   Time: PT2M

9. Divide the dough

   Divide the dough into 4 equal portions, flatten each slightly on the board.

   Time: PT3M

10. First pass through the pasta machine

    Run each portion through the machine set to the thickest setting, fold in half and run again. Repeat 4 times, dusting each side with starch between passes.

    Time: PT10M

11. Set the final thickness

    Gradually reduce the machine's spacing until you obtain sheets about 2‑3 mm thick, dusting with starch as needed.

    Time: PT5M

12. Cut the noodles

    Cut the sheets into strips of desired width using a pasta cutter or a sharp knife.

    Time: PT5M

13. Dust the noodles

    Generously dust the noodles with starch to prevent them from sticking together.

    Time: PT2M

14. Cooking the noodles

    Bring a large pot of water to a boil, add a pinch of bicarbonate. Drop the noodles, stir, let them rise to the surface then cook for 1 to 1.5 minutes.

    Time: PT2M

    Temperature: 100°C

15. Drain

    Drain the noodles in a colander and set aside immediately.

    Time: PT1M

Nutrition Facts

Calories

435

Protein

16 g

Carbohydrates

70 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Wheat flour: All-purpose flour, Type 00 flour
• Instead of Eggs: Organic chicken eggs, Duck eggs
• Instead of Food-grade bicarbonate: Baking soda
• Instead of Tapioca or corn starch: Potato starch, Durum wheat semolina

Equipment Needed

• Large bowl
• Whisk
• Cutting board
• Chef's knife
• Pasta machine
• Clean cloth
• Small bowl for starch
• Pot
• Colander
• Airtight container (optional)

Critical Steps — Do Not Skip

• Knead the dough properly to achieve elasticity.
• Observe the resting times (30 min + 30 min).
• Run the dough through the machine multiple times adjusting the thickness.
• Dust sufficiently with starch to prevent the sheets from sticking.
• Very brief cooking (1‑1.5 min) to avoid overcooking fresh noodles.

Chef Tips from the Video

• Lightly dust the sheets with durum wheat semolina for an even firmer texture.
• Let the dough rest longer (up to 1 hour) makes rolling easier.
• Use a small amount of olive oil in the dough for more flexibility (optional).
• For thicker noodles, stop the machine setting one step before the maximum fineness.

Troubleshooting

Storage

Refrigerator: Store the noodles in an airtight container with paper towel, up to 2 days maximum.

Freezer: Pack the noodles in portions, freeze up to 1 month. Thaw in the refrigerator before cooking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be left in the refrigerator for 24 hours before rolling; this makes it easier to work with.
• Cooked noodles can be cooled, drained and stored in the refrigerator for 2 days.
• Freeze raw noodles in a single layer on a tray, then transfer to a freezer bag.