Homemade Basil Noodles

I finally did it. After literally a year of pondering, I did it.
I made homemade noodles!
I used this site as a guide.
Check it out.

I read many different tips. Some say knead the dough for 5 minutes, some say knead it till your backside sweats and then keep going. I collected the general consensus agreed that the more kneading, the better. As I was mixing the ingredients I sprinkled a healthy amount of dried basil in there too. Good thing I did because otherwise they would have been rather flavorless. It was not as hard as I imagined and I did it all by hand- no rolling machine involved. Still easier than I imagined!

You may have noticed that this blogger measures in grams and ounces. He’s English. I’m American. I was lost. Thank God for Google search “conversions” and a little sticky math. Here’s my version of his recipe:

1 1/2c plain ole’ flour
2 lg eggs
Salt -pinch
Dried Basil -hearty sprinkle

There, now that’s an American Recipe.

Here’s how it all went down:



Mix dry ingredients and make a well for your eggs. This is where I sprinkled those yummy little dried basil leaves in. Get your hands in there and turn that lovely pile into a sticky doughy mess! Lightly flour the surface and knead till your back side sweats aka at least 10-15 minutes. I’ve read this is where it’s all at: the knead. You want an elastic but tough and smooth dough.

Roll this hummer out till it’s thinner than a dime! whew. Yea that’s right- THIN. Continue to flour the surface if needed, and use the rolling-pin as a way to flip the thinning dough by rolling it onto itself an then off again.

Roll the dough into one big fairly taught roll and cut into 1/4 inch wide noodles. Shake out the curly Q’s and cut at desired length. I’ve read you can boil them immediately, otherwise lay them over a chair back to dry. I just left them on the counter till dinner time… They only take literally a couple of minutes to cook- so CAREFUL! Theses aren’t your store packaged noodles.