I’ve had such a blast exploring spice and herb additions to homemade noodles. One of my favorites is turmeric noodles that I add to chicken noodle soup. In this post, I will share my recipe for homemade turmeric noodles. You don’t need a pasta machine to make these delicious turmeric noodles.
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Making the noodle dough
The whole process of making the dough takes about 15 minutes. It’s very easy. Read along as I share the step-by-step process for making turmeric noodles. Get the full recipe below.
Pile up the flour and turmeric on a large surface. I use a large cutting board, but your table top or counter will work too. Create a hole in the middle. Add the wet ingredients and salt. See below for the full list of ingredients.
Begin by using a fork to beat the wet mixture. Slowly incorporate the flour little bits at a time. As you can see from my photos below my beating, and mixing process is usually a runny mess. Continue to mix and knead the dough. It will quickly come together becoming quite sticky at first, but eventually you will get a nice elastic texture that resembles homemade playdough. After 10 minutes of continuous kneading, wrap the dough in plastic wrap. Let it sit for one hour.
Before we get to the next part on Cutting & Drying, let me tell you a little bit about turmeric.
Turmeric has a very strong presence. It is rich in color. It’s taste is pungent and bitter. It can be taken as food, tea or tincture. It is a superfood that has myriad of supportive functions for the body including liver, lung and intestine protection, and reduces inflammation and mucous in the body. Medicinally, it has been used for digestion, liver health, heart health, skin, memory, cancer prevention, and inflammatory conditions.
Cutting & Drying
The cutting and drying goes by pretty quickly, especially if you are using a pasta machine to help you roll out the pasta. Let’s get started.
Unwrap your dough. Cut into quarters. Rewrap 3 of the quarters to prevent them for drying while you work with the first quarter. Roll out the dough using a rolling pin. It doesn’t have to get super flat if you are using a pasta machine. I get my dough about 1/2 inch, then let the machine do the rest of the work.
My mother gave me this pasta machine for my birthday and I find that it works very well.
Whether you are using a machine or doing this by hand, this is a good time to cut the dough into 3-6 sections. I find it much easier to work with when cut into 6 sections, however you can go with 3 if you want longer noodles. At this point, I run the dough through the pasta machine to flatten it out. If you are doing this without a machine, roll the dough to desired thickness.
Here we are rolling out the dough in the pasta machine. I run it through twice just to make sure it’s nice and flat. Depending on the type of noodle you want you can let it dry at this point for lasagna noodles or you can fill them and make ravioli. Continue using your favorite cut setting for you desired noodle. I used the wide fettuccini noodle as you see in the picture below. Once again, thickness and length are up to you.
As I cut I hang the noodles on a drying rack. I use this drying rack. They are very nice to have because they don’t take up much room. Plus, the noodles come out looking pretty, and uniform.
When I first started making noodles I would lay them on a cotton towel. They always looked messy and would stick together. It drove me nuts so, I got myself the drying rack and I love it!
Anyhow, a drying rack is not necessary. If you don’t have one just lay the noodles out on cotton towels or a large table cloth. It may fill up your table so make sure you won’t be needing it for a while. Or put the noodles somewhere out of the way.
Let the noodles dry overnight or until brittle. Once again, duration for drying depends on the size and thickness of your noodle.
Continue this step-by-step process for each quarter. Once they are all dry, store in an airtight container. See below for the full recipe.
Other recipes you may like
Homemade Turmeric Noodles
A delicious and healthy noodle that is great in Chicken Noodle Soup.
- 3 cups flour
- 4 eggs (room temperature)
- 4 tablespoons oil
- 4 tablespoon water
- 1-2 tablespoons turmeric powder
- 1 teaspoon salt
- On a large flat surface make a pile of flour and turmeric powder.
- Create a whole in the center that is large enough to add the remaining ingredients.
- Add the rest of the ingredients to the whole you’ve created. (See above photos for reference.)
- Using a fork, beat the wet ingredients.
- Begin to incorporate the flour. Once the ingredients come together it will be sticky.
- Continue to knead for about 10 minutes, until it is elastic.
- Wrap the dough ball in plastic wrap for an hour.
- After the one hour mark, take off the plastic wrap and divide the dough into quarters.
- Take one quarter out and cover the rest with the plastic wrap until ready to use.
- **Using Machine: Roll out the quarter using a rolling pin. If using a pasta machine then roll just a bit to make it flat enough go through your machine to get the desired thickness. Cut the dough so it is wide enough to run through the machine. Then choose your setting and cut up your noodles. See wildalexherbs.com/turmericnoodles for reference.
- **By Hand: If you are doing this by hand, roll out the dough to desired thickness. Remember that the thicker it is the longer it will take to dry. Cut to your desired shape and thickness. You can use a pizza cutter to make it easy, or use a knife.
- Allow to dry on a drying rack or on cotton towels. Drying will take several hours. Often overnight, so make sure to use a space that is out of the way. The noodles are dry when they are brittle.
- Depending on the size and thickness of the noodle will determine how long you should boil it for. If using fresh less time is required. So when you are ready to cook up the noodles keep an eye on them to determine when they are cooked to your liking.
- Store dried noodles in an airtight container/bag. Make sure noodles are completely dry before storing or they will mold.
The dough can be made the day before and kept in the refrigerator. Before use let it sit out at room temperature for an hour or until soft.
- De La Foret, Rosalee. “Alchemy of Herbs”. Hay House Inc. 2017.
- Tillotson, Alan Keith. “The One Earth Herbal Sourcebook”. Kensington Publishing Corp. 2001.
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