Homemade Pasta Noodles Recipe Easy Guide

My First Pasta Mess

Let me tell you about my first time. I was about ten. Flour was everywhere. Even on the cat. The dough was too dry and cracked like a desert. I almost gave up. My nonna just smiled. She said, “Anna, food feels our feelings.” She added a tiny splash of water. The dough came together. I still laugh at that.

Why does this matter? Making pasta teaches patience. Your hands learn what your eyes cannot see. You feel when the dough is right. It is a quiet, happy skill. Do you have a funny first kitchen story? I would love to hear it.

Why We Make It Ourselves

You can buy noodles in a box. They are fine for a busy Tuesday. But homemade noodles are different. They taste like care. They have a gentle, soft bite. They make simple soup feel like a hug. Doesn’t that smell amazing when they cook?

Fun fact: The word “pasta” comes from an Italian word for paste or dough. Simple, right? This recipe is so easy. Just flour, salt, an egg, and milk. Mix it in a bowl. You will get a slightly sticky ball. That is perfect. Do not worry about the mess. Good things are often a little messy first.

The Magic of Rolling and Cutting

Flour your counter well. This keeps the dough from sticking. Roll it out very thin. Think of a thick piece of paper. It will puff up in the hot soup. I use my pizza cutter to cut strips. It is fast and fun. You can make them wide or skinny.

Let them dry on wax paper for an hour. This matters because it helps them keep their shape. They will not turn into a gluey lump in your broth. What is your favorite noodle shape? Long ribbons or little squares?

Bringing It All Together

About thirty minutes before you eat, drop the noodles in your simmering soup. They only need a few minutes to cook. You will see them float and look tender. Right at the end, stir in some fresh chopped parsley. It adds a little green and a fresh taste.

Then, you sit down. You taste it. The broth is good. But the noodle? You made that. It is a wonderful feeling. It connects you to your food. It connects you to everyone who has ever made dough by hand. Will you try making these noodles this week?

Ingredients:

Ingredient	Amount	Notes
All purpose flour	2 cups
Salt	3/4 teaspoon
Large egg	1
Milk	1/4 cup	Possibly 1/3 cup, see recipe

My Cozy Kitchen Noodles

Hello, dear! Come sit at my table. Let’s make pasta together. It’s easier than you think. I learned from my own grandma in this very kitchen. We’ll make the noodles for your soup. Doesn’t that sound lovely on a chilly day?

The best part is feeling the dough with your hands. It’s soft and a little sticky. I still laugh at the flour I got on my nose as a girl. Ready? Let’s begin our little project. You’ll be so proud of the results.

Step 1: Grab your medium mixing bowl. Put the flour and salt right in. Make a little well in the center with your fingers. Crack the egg into that well. Pour in the milk too. Now, mix it all with a fork. It will look shaggy at first. Just keep stirring until it comes together.

Step 2: Use your hands now. Squish it into a ball. It should be slightly sticky, not dry. (My hard-learned tip: If it’s too crumbly, add just a teaspoon more milk. Too sticky? A sprinkle more flour.) Flour your counter well. Place your dough ball on it. This is the fun, messy part!

Step 3: Roll that dough out thin. Really thin, like a blanket for a mouse. Aim for about 1/8 inch thick. It puffs up when it cooks, you see. I think of rolling out pie crust with my sister. We would race to see who was fastest! Why do we roll it so thin? Share below!

Step 4: Take your pizza cutter or a knife. Cut the dough into long, skinny strips. Any width you like! I make some wide and some narrow. Lay them on wax paper on the counter. Let them dry for at least an hour. They need a little nap before their hot soup bath.

Step 5: About 30 minutes before dinner, drop the noodles into your simmering soup. They will cook right in that delicious broth. Just before you serve, sprinkle fresh chopped parsley on top. Doesn’t that smell amazing? Now, take your first slurp. You made those noodles!

Cook Time: 30 minutes
Total Time: 1 hour 45 minutes (includes drying)
Yield: 4 servings
Category: Soup, Pasta

Three Fun Twists on Your Noodles

Once you know the basic recipe, you can play! Here are my favorite simple twists. They make the noodles feel special and new.

• Confetti Noodles: Add a big pinch of dried parsley or basil to the flour. Your noodles will have little green specks. So cheerful!
• Sunshine Noodles: Mix a teaspoon of tomato paste into the milk. It makes the dough a lovely soft pink color. Perfect for a happy meal.
• Cozy Garlic Noodles: Add a tiny pinch of garlic powder to the dry flour. It gives the broth such a warm, comforting flavor.

Which one would you try first? Comment below!

Serving Your Masterpiece

This soup deserves a nice presentation. Serve it in your prettiest, deepest bowls. I use my old ceramic ones. They hold the heat so well. A side of crusty bread for dipping is a must. You worked hard on those noodles!

For a drink, I love a cold glass of sparkling apple cider. It’s sweet and fizzy. My husband prefers a pale ale with his. It cuts the richness nicely. Both are wonderful choices for a simple supper.

Which would you choose tonight?

Keeping Your Noodles Happy

Fresh noodles are best cooked right away. But you can store them too. Let them dry completely on the counter first. Then, place them in a sealed bag in the fridge. They will keep for about two days.

For the freezer, lay them in a single layer on a tray. Freeze them solid. Then, pop them into a freezer bag. This stops them from sticking together. You can cook them straight from frozen, just add a minute to the boil.

I once froze a big batch for a busy week. It felt like a gift from my past self! Batch cooking matters. It turns a busy night into a special one. Have you ever tried storing it this way? Share below!

Noodle Troubles? Easy Fixes!

Is your dough too sticky? Just add a little more flour. Sprinkle it on while you knead. The dough should feel soft, not wet. I remember when my first dough stuck to everything!

Are the noodles too thick? Roll them thinner than you think. They plump up a lot in the hot soup. Thin noodles cook evenly and taste better. This matters for a perfect, tender bite.

Do they fall apart in the soup? Let them dry for the full hour. This helps them hold their shape. Cooking confidence grows when you know these simple fixes. Which of these problems have you run into before?

Your Noodle Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. The dough might need a touch more milk.

Q: Can I make the dough ahead? A: Absolutely. Wrap it tightly and refrigerate for a day. Let it warm up a bit before rolling.

Q: What if I don’t have milk? A: Water works just fine. Your noodles will still be delicious and tender.

Q: Can I double the recipe? A: You sure can. Just use a bigger bowl. It’s perfect for a family gathering.

Q: Any fun add-ins? A: Try a pinch of dried herbs in the dough. Fun fact: This is how “confetti” noodles are made! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these noodles. There is nothing quite like homemade soup. It fills your home with wonderful smells.

I would love to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I am so glad you are here. Now, go enjoy that delicious, steamy bowl of soup.

Happy cooking!
—Anna Whitmore.