Joanna Gaines Homemade Noodles

This tender chewy Joanna Gaines Homemade Noodles recipe is made with tipo 00 flour, fresh eggs, and salt, and ready in about 20 minutes. Watching the shaggy dough transform into smooth, silky ribbons of pasta makes all the kneading completely worthwhile. I find making pasta from scratch incredibly therapeutic on a quiet afternoon.

The Secret To Getting It Right

While the ingredient list is incredibly simple, the resting time is the true key to this recipe. I learned the hard way that rushing the dough makes it stubbornly springy and almost impossible to roll thinly.

Letting the dough sit for at least an hour allows the gluten to fully relax. The surprise is just how pliable and silky it becomes after that simple waiting period, making the actual pasta rolling a breeze.

Joanna Gaines Homemade Noodles Ingredients

• 3 1/2 cups tipo “00” flour (extra fine)
• 2 teaspoons kosher salt
• 5 large eggs
• Semolina flour (for dusting)

How To Make Joanna Gaines Homemade Noodles

1. Mix The Dry Ingredients: In a large bowl, whisk together the 00 flour and kosher salt until well combined.
2. Create The Well: Make a deep well in the center of the flour mixture and crack the large eggs directly into it.
3. Incorporate The Eggs: Using a fork, break up the yolks and gently whisk the eggs, gradually pulling in flour from the sides until a shaggy dough forms.
4. Knead The Dough: Turn the mixture onto a clean work surface and knead by hand for 5 to 8 minutes until smooth and elastic.
5. Rest The Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour to allow the gluten to relax.
6. Roll And Cut: Divide the dough into four pieces, roll through a pasta maker until thin, and cut into your desired noodle shape before tossing with semolina flour.

Recipe Tips

• Respect the rest time: Skipping the resting period will result in a tough dough that springs back when you try to roll it out.
• Use the right flour: Tipo “00” flour is milled extra fine, giving these noodles a silky, authentic texture that all-purpose flour cannot quite match.
• Dust generously: Semolina flour prevents the freshly cut noodles from sticking together without making the pasta gummy when cooked.

What To Serve With Homemade Noodles

These fresh noodles are incredible tossed in a rich, creamy vodka sauce or a classic marinara. You can also drop them into a hearty chicken noodle soup or serve them alongside a robust Sunday pot roast.

How To Store

Fresh noodles can be tossed in semolina flour, wrapped loosely in plastic, and stored in the refrigerator for up to 2 days. For longer storage, freeze the floured nests in an airtight container for up to 2 months and boil directly from frozen.

FAQs

• Can I use all-purpose flour instead of tipo 00? Yes, you can substitute all-purpose flour in a pinch, but the texture will not be quite as silky.
• Why is my dough too dry to knead? Egg sizes vary, so if your dough is stubbornly dry, add a few drops of water until it comes together.
• Do I need a pasta machine to make this? A machine makes it easier, but you can absolutely roll the dough out thinly with a rolling pin and cut it with a sharp knife.
• How long do these fresh noodles take to cook? Fresh pasta cooks incredibly fast. They usually only need 60 to 90 seconds in boiling salted water.

Nutrition

• Calories: 310
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 54g
• Protein: 12g

Try More Recipes:

• Joanna Gaines Chicken Enchilada Soup
• Joanna Gaines Vanilla Cake Recipe
• Joanna Gaines Pulled Pork

Joanna Gaines Homemade Noodles

Recipe by Imen Dridi

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

This tender chewy Joanna Gaines Homemade Noodles recipe is made with 00 flour and farm fresh eggs, ready in just 20 minutes. Making your own pasta from scratch is surprisingly approachable and completely perfect for an impressive weekend family dinner.

Ingredients

• 3 1/2 cups tipo “00” flour (extra fine)

• 2 teaspoons kosher salt

• 5 large eggs

• Semolina flour (for dusting)

Directions

• 1. Mix The Dry Ingredients: In a large bowl, whisk together the 00 flour and kosher salt until well combined.
• 2. Create The Well: Make a deep well in the center of the flour mixture and crack the large eggs directly into it.
• 3. Incorporate The Eggs: Using a fork, break up the yolks and gently whisk the eggs, gradually pulling in flour from the sides until a shaggy dough forms.
• 4. Knead The Dough: Turn the mixture onto a clean work surface and knead by hand for 5 to 8 minutes until smooth and elastic.
• 5. Rest The Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour to allow the gluten to relax.
• 6. Roll And Cut: Divide the dough into four pieces, roll through a pasta maker until thin, and cut into your desired noodle shape before tossing with semolina flour.