Tag Archives: How to make noodles at home


Noodle Maker

I bought a manual noodle maker at a store in my hometown two years ago for RM58 and it is still in the box. I have a bad habit. I used to buy things that I thought I need, but not. Ice cream maker, handy sealer, eye massager, just to name a few. For noodle maker, I regret getting a manual. There are many easy-to-use electric noodle makers on eBay. You can enjoy homemade noodles in minutes without a ton of kneading. Eggs, fruits or vegetable juices can be added to make different taste noodles. I am now deeply regretting my purchases. Do you need a noodle maker to make noodles? I have made Japanese Udon noodles by hands without noodle maker a month ago, check out: How to make Japanese Udon Noodles from scratch: 17 Steps (with Pictures). However, I found it hard to cut noodles into equal size with knife. You definitely need a noodle maker to make regular, equal thick and thin noodle. It would save you tons of time and make your life easier.

How to use a Noodle Maker

Fix the noodle maker onto the table with the clamp provided and insert the handle into the roller hole. When using the noodle maker for the first time, clean it with a dry cloth to remove any excess oil. To clean the rollers, pass a small quantity of dough through them and then throw the dough away.

Noodle Maker

How to make Pasta Noodles


6 persons


500g soft wheat flour
5 eggs


1. Pour the flour into a bowl, forming a hole in the centre into which the eggs are broken.
2. Using a fork, mix the eggs into the flour until complete amalgamation has been achieved.
3. Knead the dough with the hands until it is completely homogenous and smooth.
4. Place the dough in a cloth and cut it into 3 to 4 pieces.
5. Set the dial at number 1 (pulling it outwards before twisting it).
6. Pass each piece of dough through the rollers turning with the other hand.
7. Repeat this operation, doubling up the dough strip and if necessary sprinkling flour in the middle so that the strip is of a good homogenous consistency, neither soft nor sticky.
8. Set the dial at the higher numbers and pass the strip through until the desired thickness has been obtained. The strip must be uniform, consistent and neither dry nor soft.
9. Proceed in the same way with the remaining dough pieces.
10. Lay the strips out on a cloth and then pass them through the cutting rollers to obtain the type of pasta noodle desired.
11. Place the pasta noodles on a table-cloth and leave it to dry for at least an hour.
12. Bring a pan of salted water to the boil (4 litres per ½ kg of pasta noodles) to which you will add the pasta noodles.
13. Fresh pasta noodles cooks in just a few minutes, averaging 2 to 5 minutes, depending on the thickness.
14. Stir gently and then drain the pasta noodles once it has finished cooking.


  • Do not use eggs straight from the fridge.
  • Instead of using 5 eggs, you can use a glass of natural mineral water.
  • For “al dente” pasta, mix 250g of soft wheat flour with 250g of durum wheat flour. Do not add any salt.
  • If the dough is too dry add some water, if it is too soft add some flour. A good mixture should never stick to your fingers.
  • If the dough is too dry and cannot be ‘caught’ by the cutting rollers, add a little water to the dough and pass it through the smooth rollers once again.
  • If the roller will not cut, it means the dough is too soft: in this case you should pass the dough through the smooth rollers, after adding some flour to the dough.
  • Pasta noodles can last a long time (1 to 2 weeks) if kept in a cool dry place.


  • Clean the machine with a brush or a wooden rod.
  • If necessary place a drop of oil on the edges where the cutting rollers run.
  • Do not cut paper.
  • Do not insert cloths, knives or sharp points between the rollers.
  • Never wash the noodle maker with water or in the dishwasher.
  • After use, replace the machine and its accessories back in their original box.