Making Noodles Article -
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How to Make Noodles

Magically change a heap of dough into beautiful pasta in 2 to 3 minutes.

At home, it is difficult to make pasta into fancy shapes, but with a common pasta machine it is easy to make simple noodles from pre-made dough. We will demonstrate how to make tagliolini (resembles angel hair pasta, but is not round) and the more common fettuccine.

1. To make homemade pasta dough use one of our many recipes. Here are a couple to try:

2. Once your pasta dough has been portioned and has relaxed, you are ready to begin making noodles. Dust a large, flat surface with all-purpose or semolina flour to cut down on sticking.

    3. Flatten the dough slightly; make sure to flatten the end you plan on feeding to the pasta machine. If one side of the dough is too thick, it will not catch in the rollers of the pasta machine.

      4. Dust the pasta machine with all-purpose or semolina flour. While dusting, spin the rollers to coat them with a very thin layer of flour. Dusting will keep the dough from sticking to the machine as it is being rolled out.

        5. Set the dough machine on the highest setting and place the thin end of the dough in between the two main rollers. Slowly pass the dough through the rollers while spinning them. Some pasta machines have automated rollers, and others have hand held cranks.

          6. Once the pasta has successfully gone through the rollers, the length of the pasta will have increased dramatically. The pasta will be thin and have transformed into a long sheet. At this point, the pasta can be somewhat difficult to work with. Dust the pasta evenly with flour and fold it on top of itself in a way that helps the length become more manageable.

            7. Place the rollers closer together (generally one setting at a time), and run the pasta through the rollers again. The dough sheet will become much longer. If for any reason the pasta's length becomes unmanageable, cut off a manageable portion and set the remaining pasta aside. Finish working with the dough in hand, then return your attention to the partially rolled dough and run it completely through the rollers.

              8. Repeat the dusting, folding and running the dough through the machine process until the dough has reached your desired thickness. Drop the setting on the machine each time you run the dough through it (this will continually thin the dough). The dough should be smooth, a little moist, and have no cracks or blemishes.

                9. Once you have achieved the thickness you desire, you can allow the dough to rest for a few minutes. This thin strip of pasta is perfect for making lasagna sheets or to cut down to make ravioli. Do not let the dough sit for too long as it can dry out very quickly and become brittle and crack.

                  10. If you are planning on making noodles, select a length of the flat noodle and cut it off of the long strip. If you desire very short noodles, cut the sheets every inch or two; this will ultimately give small, flat, and rectangular pieces of dough. For fettuccine, cut the sheets about every 12 inches. Attach the fettuccini noodle cutter (it has approximately 1/4-inch slats) to the pasta machine and dust it with flour while spinning the rollers. Feed one end of the pasta sheet into the rollers and spin the rollers. The pasta will emerge as beautiful fettuccine.

                    11. Allow the entire sheet go through the cutters, then dust the noodles with a light coating of flour. The cut edges of the noodles might stick to each other as the newly exposed edges are slightly moister then the rest of the surface.

                      12. Fettuccini are long, thin, and flat noodles.

                        13. For making tagliolini: Run the noodles through the cutter with (approximately) 1/8-inch slats to yield extremely thin tagliolini noodles. Tagliolini noodles cook quicker than fettuccini noodles, and should be served with a thin and lightly-flavored sauce.

                          14. Without a pasta machine, hand-made noodles can be achieved with much patience, time, and a rolling pin. Roll the dough out into very thin sheets, then cut it into the desired shapes with a knife. To make noodles, cut the sheets into the length of the desired noodle, then roll the sheets into logs. Cut the logs to the desired width of the noodles. For fettuccine, you would cut the logs every 1/4 of an inch, and then unravel the noodles onto some flour or semolina.

                          Want to wow your family and friends with an Italian menu featuring your own homemade noodles? Check out Italian menus.

                            Jan. 3, 2010 4:46 pm
                            I make my own pasta...and I tell you is 1.) great tasting, 2.) a proud accomplishment. Try is just flour and water.
                            Jan. 16, 2010 5:12 pm
                            I made this noodle recipe for Christmas, everyone liked it. Will make it again. Thanks
                            Feb. 16, 2010 1:24 am
                            My first attempt w/out a pasta machine was a bit of a flop. I didn't have a very large surface to roll the dough out with, but eventually I made some good strips of fettuccini-like strips. We were having fun and decided to use some small heart and star shaped cookie cutters and we made some very nice, flat shaped pasta pieces that made for a new twist in a soup.
                            May 16, 2010 2:56 am
                            try using a pizza roller knife to cut your noodles. i also tried rolling flat, then cutting strips and rolling each strip even flatter. gives a very unique shaped wavy flat noodle that holds sauce well. makes a very home made tasty noodle shape
                            Aug. 15, 2010 12:55 pm
                            am i missing it somewhere, how long do the noodles need to dry?
                            Aug. 27, 2010 4:00 am
                            how do you cut them straight? a ruler? haven't invested in a pasta maker yet. but all these cooking shows make it look so fun!
                            Aug. 27, 2010 7:37 am
                            Cooking them is faster than regular noodles right?
                            Oct. 6, 2010 6:31 pm
                            I makemy oen noodles without any machines, just be sure you have a lot of work space to allow for separating rolled dough into strips and laying out to dry. Mine usually are left overnight. Really simple to do.
                            Dinky Dalton 
                            Oct. 13, 2010 1:56 pm
                            For soup noodles you may put them in the boiling soup right away.the pizza cutter works well and is cheaper and easier than a pasta machine.after a few times of making your own noodles you will have more uniform sizes of noodles.
                            Oct. 19, 2010 2:00 pm
                            suhayla11 - I took a cooking class in Italy and they taught us to roll out the pasta to the thickness that you want, then to fold it in half, then in half again, then again... until it's about 6 inches. Then cut it to the thickness that you want (parpadelle, fettuccini, etc) and unfold it once you cut it.
                            Oct. 30, 2010 4:34 am
                            I have a recipe for egg noodles that doesn't need any drying time and they are machine necessary, either. Now, If I can learn how to post a recipe....
                            Nov. 19, 2010 9:40 am
                            If you roll your dough flat then flour it real good you can roll it then slice your strips that way,it dosn't stick,and there all straight .
                            Dec. 1, 2010 1:17 pm
                            My mother taught me to make home made doodles and I still make it today. I am 7l and my family loves them. I cook them In beef& beef broth that has been cooked with onions and potatoes sliced then drop the noodles in cook about 10 min. I use cowboys recipes that is simular to my mothers recipe. l egg 1 cup flour and salt to taste and mix with ice water to make a dough for rolling out to a thin circle, fold over an over into a long until you cannot roll over anymore then cut from the thin pointed side the size you want flour is the important to keep from sticking together...
                            Feb. 26, 2011 6:53 pm
                            Mary Witty 
                            Apr. 17, 2011 12:19 pm
                            When growing up we always had homemade noodles at holidays. Why it was only holidays I don't know. I make them all the time now. My mom always made them thin and long so we could slurp them. What a mess some times but a lot of fun. My kids enjoyed it growing up. Now I make them short and narrow.
                            May 18, 2011 7:09 pm
                            Hello everyone, I love making home made oriental egg and flour Chinese pasta. I use to own a few Oriental Asian Fushion Restaurants and written up on the Galloping Gourmets T.V. show back in the 1970's for my Oriental Noodles that included Seafood Chow Mein, Oriental Birds Nest Lo Mein,and beef Lo Mein to name just a few beauttiful dishes. Hope hope you will try some soon with your family at a neighborhood soon!!!
                            Feb. 9, 2012 4:18 pm
                            Am I missing something? Do you cook the noodles? Every recipe I've glanced at fails to mention the part about cooking them... Obviously I do not cook them like I would boxed noodles because these homemade noodles are already soft??? Help!
                            Mar. 6, 2012 10:48 am
                            Erin, You would cook fresh noodles in much the same way as dry noodles. The main difference will be the amount of time they need to be cooked for. I cannot give you an exact time, but if you go to the grocery story and look in the refrigerated section they should have "fresh" pasta there. If you look on the back of the package you can get more specific instructions if that helps you to feel better. Other than that take a bite every now and then along the way to see how done you find them to be. You will know the difference between a cooked noodle and an uncooked one.
                            Apr. 20, 2012 1:48 am
                            Fresh pasta doesn't need to cook very long. If the water is boiling, they may be ready to eat al dente after just a couple of minutes. You can also dry the noodles to eat later. If the surface of the noodles were dusted with flour before or after cutting, they can be rolled up or folded, or simply cut and stacked to fit a ziploc bag. Refrigerate or freeze dried noodles.
                            Jun. 6, 2012 8:34 am
                            Can I use fresh home made lasagna noodles in the dish without precooking. It will bake with sauce in the over??
                            Apr. 30, 2013 6:24 am
                            I use a pizza cutter to cut my noodles. It rolls along at a nice pace.It takes a little time but works if you do not have pasta cutter.
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