Handmade Egg Noodles Two Ways

Making noodles isn't hard to do. Having multiple allergies in the family, making your own noodles allows you to control the ingredients. Plus handmade noodles taste better anyway. I'll show you how to make egg noodles with wheat and wheat free.

Ingredients for egg noodles:
-flour
-eggs
-water if dough is dry

That's it!

You'll need one egg per 1/2 cup of flour. So if you use one cup of flour, you'll need two eggs. Do not add water initially.

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Ingredients for wheat free noodles:
-buckwheat flour
-wheat free flour of your choice (rice, teff, arrowroot, etc)
-eggs
-water if dough is dry

You'll need the same egg to flour ratio as above, however use one cup of buckwheat for every 1/2 cup of the other flour. I used one cup of buckwheat, 1/2 cup of teff and 3 eggs. Again, do not add water until you mix the dough.

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Tools needed:
-cleaver or scraping tool
-wooden cutting board
-rolling pin
-pasta machine (optional - makes life easier! Mine broke - so I made it by hand)
-bowls
-a fork

Mix your ingredients initially with a fork. Once the dough starts coming together, start kneading the dough by hand. Knead until all the dough comes together. If you are finding that flour is still in the bowl and the dough is dry, add a touch of water.

Once the dough has come together in the bowl, transfer the dough onto a wooden cutting board and continue to knead the dough. The dough does not stick to the cutting board. Knead about 5 minutes or until the dough looks a little shiny.

Let dough rest for 15 minutes.

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If making the wheat free variety, follow instructions above. The texture will resemble play doh. Again, you may need to add water if the dough is too dry. Stop kneading once the dough becomes a uniform colour.

Let dough rest for 15-25 minutes. Wheat free dough typically is stickier than wheat dough.

Once your dough has rested, cut it in to a few sections. Before we get rolling the dough needs to dry a little. Another 15 minutes should be enough.

The following steps are the same no matter which noodle recipe you use.

Before my machine broke, I got a few pieces through. There are different kinds of machines - mixer attachments (as seen in the photo above), and hand cranks. Either one, set your rollers to the largest gap setting. Run some dough through. Once through, fold over the edges and run through again. Do this 4 or 5 times. Once rolled, move on to another piece.

Once all the pieces are rolled at that largest thickness, decrease the thickness and run the dough sheets through again. Continue until you have reached the desired thickness.

Place some dough on the wooden cutting board, and with a rolling pin roll out the dough. Try to roll the dough thin as the noodles will puff up slightly once cooked.

Before moving onto the next step, let your dough sheets slightly dry (they will feel like leather sheeting - sort of).

Once all your dough has been rolled out, now you can cut the dough into noodles. Gently roll your sheet into a very loose coil. Cut lengths as even as possible. Once cut, open up the noodle to dry. Continue cutting and making noodles.

Lay out your noodles to dry. They will need to be completely dry before you store them.


You can cook the noodles right away! Just boil water with salt and add the noodles. They will cook quickly (just a few minutes). Drain and enjoy with butter.