Making Homemade Noodles Safely

“What is the best way to store homemade noodles?” was an AnswerLine question.  The caller related how her grandmother used to make large batches of homemade noodles, cut, and dry them on a clothes drying rack or on dowel rods between the kitchen chairs.  After the noodles were thoroughly dry, they were packaged in large tins and placed in the pantry for future use.

That was the method of yesteryear.  NOT today. The University of Illinois has a great publication on the ease of making homemade noodles and how to store them properly.  Here are some highlights from that publication that pertain specifically to homemade noodle food safety:

  • Noodles are pasta but different from other pasta because noodles contain eggs or egg yolks while other pasta does not. The FDA stipulates that a “noodle” must contain 5.5% of the total solids as egg solids which makes the raw egg ingredient a food safety concern.
  • Homemade noodles should be used right away or refrigerated for up to three days.
  • Fresh noodles may be dried.  At room temperature, they should only be allowed to hang for drying no more than two hours to prevent possible salmonella growth.  A food dehydrator may also be used to dry noodles; recommendations for drying in a food dehydrator are to dry for two to four hours at 135F.  Once noodles are dried, they should be packed in an airtight container or plastic bag and stored in the freezer for three to six months for best quality.  I usually add an extra step when I make noodles for the freezer; after allowing them to air dry for 2 hours, I scatter them on baking sheets and place them in the freezer for a couple of hours before packaging.  With the extra step, the noodles are easier to use as they usually don’t stick together.

Here are a couple of other food safety issues to consider when making homemade noodles:

  • As with any dough that contains raw eggs and flour, the dough should never be tasted.
  • Avoid contamination by having a clean working surface, clean hands, and clean equipment.  A cutting board that has been used for raw meat or poultry should not be used for noodle rolling and cutting.
  • Just like other foods that are left at room temperature for longer than two hours, cooking or reheating noodles may not make them safe to eat.  When food items are left out too long or not handled properly, some bacteria can form a heat-resistant toxin that cooking simply can’t destroy.

Homemade noodles are easy to make and are a delightful addition to soups and casseroles.  One only needs to practice a few food safety tips to avoid any potential risks.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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19 thoughts on “Making Homemade Noodles Safely

  1. Thanks for the article, looks amazing! This is a very useful post for me. This article gives the light in which we can observe the reality. This is a very nice one and gives in-depth information. Thanks for this nice article. SaranaPoker

  2. My noodles turned out superb! I was looking for a way to safely dry my noodles and was not sure if the food dehydrator would work. After reading this I gave it a go and it was perfect! I make all of my egg noodles from scratch and this article gave me confidence to prepare away without worrying about making my family ill. The only adjustment in the recipe was a slightly longer boiling time.

  3. Marie, I’m so pleased you have found the food dehydrator as a great way to dry your homemade noodles! Thanks for the positive feedback.

  4. Tamara, thank you for your inquiry. Once dried, the noodles keep very well in the freezer for 3-6 months, perhaps up to 8 months. There is a loss of quality with longer freezing times but not a food safety issue. In the refrigerator, they should be used within 3 days due to food safety concerns.

  5. Hello. Great article, but I’m a bit confused. How long can fresh noodles that have been dried in a dehydrator at 135 degrees F, and put in an airtight container last in the pantry? I see you keep referring to freezing or refrigerating but nothing about stored in the pantry. Thanks.

  6. Phillip, thank you for your inquiry. Despite being dry, homemade egg noodles should not be stored in the pantry. Even in a dry state, homemade noodles are still a ‘raw’ food having been made from eggs and flour. Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. Flour is classified as a minimally processed agricultural ingredient and is not a ready-to-eat product. Through the growing process, wheat can come into contact with harmful bacteria like E. coli or Salmonella via wild animal waste. If pathogens get into the wheat plant, they stay with the seed head in the milling process. When flour is used in baked products, the baking temperatures will generally inactivate any pathogens in the flour. However, harmful bacteria remain active in uncooked flour and when ingested will cause illness or worse. For these reasons, the noodles need to be frozen or refrigerated as the blog directs.

  7. Hi! I left homemade egg pasta dough in fridge 3 days… didn’t roll it or eat it.

    Ok to freeze the n defrost and roll out same day I eat? Or do I risk salmonella

  8. Hi Ellen, thank you for contacting AnswerLine. The USDA recommends that any recipe including raw eggs be cooked within 24 hours. Both the raw flour and eggs are potential risks for salmonella.

  9. Despite being dry, homemade egg noodles should not be stored in the pantry. Even in a dry state, homemade noodles are still a ‘raw’ food having been made from eggs and flour. Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning

  10. Question: I would like to make the dough and freeze it prior to rolling and cutting it, which seems possible given I can freeze dried noodles. Can I make the dough, freeze it, then thaw to roll out and cut the day I plan to cook it without issues?

  11. Melissa, thank you for contacting AnswerLine. Great question! You can store pasta dough in the freezer for later use. To do this, form the pasta dough into a ball, dust with a bit of flour, and wrap tightly in a zip freezer bag. Frozen pasta dough will keep in the freezer for 3-6 months when wrapped well.

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