Ribbon Noodles

These fresh noodles are so quick to make you’ll have them ready by the time your pot of water is boiled. Skip the boring dry pasta and try making your own tonight!
Easy Serves
SKILL LEVEL 4 servings
2 cups All-purpose Flour
1 teaspoon sea salt
3 eggs, room temperature
2-1/2 tablespoons Mazola® Canola Oil

Set a large pot of water on the stove to boil.

In a large mixing bowl, mix flour and salt together.
In a separate bowl beat eggs and oil together, add to flour and mix well. Turn out onto a lightly floured surface, knead for approximately 3-5 minutes or until smooth. If your mix is a little dry, add 1 teaspoon more of oil at a time until you have dough that holds together. If it is too wet sprinkle your surface with flour as you are kneading.

If you have a pasta machine feel free to use it at this point, follow the manufacturers instructions for making noodles. To make by hand, roll out dough as thin as possible, about 2mm thick. Dust pasta very lightly with some flour and roll up like a jelly roll and slice into noodles to your desired width, about ¼“ wide is perfect for fettuccine.


Once your water is boiling carefully add all of your pasta to the water. Boil for approximately 3 to 5 minutes or al dente, you can test a piece to see if it is ready, carefully remove a strand from the pot and taste for doneness. Cooking time will vary depending on the thickness of your noodles. Serve with your favourite sauce.


Pasta is best used immediately and cooked from fresh state.

Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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