Homemade egg noodles (with pasta machine

Homemade Egg Noodles (With Pasta Machine)

Course: Noodles
Cuisine: Chinese, Southeast Asia
Prep Time: 30 minutes
Cook Time: 1 minute
Resting: 30 minutes
Total Time: 31 minutes
Servings: 700 grams
Homemade noodles are unarguably simply the best. With only 4 ingredients you have yourself wholesome delicious noodles without any additives or preservatives you don't want on your food.
Print Recipe


  • 16 oz bread flour
  • 1 tsp salt
  • 4 egg yolks from large eggs beaten
  • 4 oz water Gradually start with this amount


Prepare dough using a standmixer:

  • Mix the flour with salt in a mixing bowl of stand mixer or large mixing bowl
  • Attached a dough hook and run it on low to medium speed (speed 4 on kitchen aid) and gradually add in the water until the dough come together and let it knead until the dough is smooth and no longer sticky. You may need to add more water, you may not. Cover the dough with plastic wrap and let it rest for 30 minutes

Prepare dough by hands:

  • Mix the flour with salt in a large mixing bowl. Make a small well in the middle and add in beaten egg yolks
  • Add a bit more water teaspoon by teaspoon if the dough is a bit dry. Gradually incorporate the flour with the egg yolks and knead until the dough is no longer sticky to your hand and smooth
  • Cover the dough with plastic wrap and let it rest for 30 minutes

Shaping the noodles:

  • After 30 minutes, the dough is soft and pliable at this point. Lightly flour your work surface and divide the dough into 4 and work with one dough at a time and keeping the rest covered to prevent them from drying out. I flattened the dough with my palms (flat enough to feed through the roller)  and generously dust it with some flour and set the roller to 1 and roll and fold again and gradually up the setting to 4 until you get a nice "sheet" of noodles. It's the thickness I like, not too thin and not too thick

Cooking the noodles:

  • If you plan to cook immediately, bring a large pot of water to a boil. Meanwhile, place this sheet of noodles and liberally dusted with flour and roll the rest of the dough. Change to cutter (I used fettuccine cutter for this) and feed it through the cutter and repeat with the rest of the sheets 
  • Cook the noodles in a rolling boil water with a pinch of salt for about 1 1/2 - 2 minutes. It doesn't take long to cook fresh noodles. Do not overcook them. Once they are cooked, drain the water and rinse with cold water to stop the cooking process. You may toss the noodles with a bit of oil to prevent it from sticking to each other (depending on what you are using it for). Proceed with your recipe using the noodles

Drying the noodles:

  • If you don't cook them on the same day, it is best to hang them on a drying rack to let them dry completely. Cooking time may take few minutes longer after you dry them


You may store the fresh noodles by freezing them. After you finished cutting the noodles, toss them in generous amount of flour and then roughly shape into several small round nest and place in a freezer bag. They go straight from freezer to boiling water to cook