Fresh Pasta Egg Noodles

Main Course

Recipe courtesy of One Big Table by Molly O'Neill

Makes about 12 ounces

  • 1½ cups unbleached all-purpose flour
  • 2 large eggs
  • 2 teaspoons olive oil
  • 2 teaspoons water plus more as needed
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons parmesan cheese, grated
  • 1/2 teaspoon kosher salt 

Note: The size shown in the photo is ideal for noodle soups adjust size according to your needs. 

    Fresh Pasta Egg Noodles

    Fresh Pasta Egg Noodles 

    Click image to enlarge


    Combine all the ingredients in a food processor and process for about 1 minute, until a ball of dough has formed. If the dough does not come together add water 1 teaspoon at a time until it does. Transfer the dough to a lightly floured counter top and knead by hand until smooth, about 3  minutes. Shape into a ball, cover and let rest for 10 minutes.

    Lightly flour a rimmed baking sheet. If using a pasta machine, follow the directions for making noodles about 1/8-inch thick and 1/2-inch wide. Cut the noodles into 2-inch lengths. If rolling dough by hand, lightly flour your work surface. Roll out your dough until 1/8-inch thick, then cut it into 1/2 x 2-inch. Spread the noodles out onto the baking sheet to dry for at least 15 minutes or up to 2 hours before using.

    Note: The size mentioned is perfect for noodle soup but you may adjust dimensions so this recipe is suitable for almost any dish calling for fetuccini or spaghetti.

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