HOMEMADE EGG NOODLES
Homemade egg noodles might not be as handy as dumping that box or bag of egg noodles into a steaming hot pot of boiling water. But how they make up for it in terms of taste, and texture, and even, yes, cooking time!
Provided by Michaela Kenkel
Categories Pasta
Time 3h17m
Number Of Ingredients 6
Steps:
- In a bowl, add flour. Make a "well" in the center of the flour.
- Combine eggs, salt, water and oil in another bowl.
- Add wet mixture to the well.
- Mix together until ingredients are incorporated.
- Flour a flat surface. Turn dough out and begin to knead the dough until it's smooth and elastic. About 8 minutes or so. (alternatively, you can use your dough hook attachment for your stand mixer.)
- Form dough into a ball. Cover with a clean towel and let sit for 10 minutes before rolling out on a floured surface.
- Cut noodles 1/8" thick and 1/4" wide.
- Hang or lay on a lightly floured tea towel to dry for a couple of hours.
- To cook, add noodles to a salted pot of water that has come to a rapid bowl. Noodles will rise to the surface in 4-7 minutes and be cooked. Stir to keep them separated.
- Serve immediately, or add to soups or casseroles.
Nutrition Facts : Calories 85 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 ounces, Sodium 96 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GRANDMA BAKER'S EGG NOODLES RECIPE
Learn how to make Grandma Baker's Egg Noodles. This easy egg noodles recipe uses four simple ingredients: eggs, flour, milk and salt.
Provided by Pam Baker, The Birch Cottage
Categories Main Dishes
Time 35m
Number Of Ingredients 4
Steps:
- Combine milk and eggs, beat to combine. Add salt and stir to incorporate into egg mixture.
- Add flour a little at a time until it forms a solid dough.
- Roll out dough onto floured surface about 1/8″ thick. Cover the top of the dough with flour. Roll up like a jelly roll, starting at the edge, roll all the way across. Cut 1/4 inch slices across the roll. Shake out and drop into boiling broth, one at a time. When all are in the broth, bring to boil and cook about 1 minute.
Nutrition Facts : Calories 268 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 236 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRANDMA'S NOODLES II
Homemade soup noodles.
Provided by Sandy
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 5
Steps:
- Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
- Roll out dough, and let stand for 20 minutes.
- Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
- Drop into hot soup--cook for about 10 minutes.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g
GRANDMA'S BUTTER NOODLES
This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.
Provided by MOMOFADDY
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
- When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
- To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g
GRANDMA OLA'S OLD FASHIONED EGG NOODLES
Yes, this is really my grandmother's recipe for egg noodles as I received it from my mom. As with most recipes from my grandmother's era, the directions given are pretty sketchy. They always assumed you already knew something about cooking, or if you didn't, you would be working with someone who did. I have left these...
Provided by Maureen Martin
Categories Other Soups
Time 20m
Number Of Ingredients 5
Steps:
- 1. Mix very stiff. Roll thin (1/8"), using about 1/4 cup flour. Cover with flour, roll, slice (about 1/8" wide).
- 2. Cook in water or broth & use as directed in recipes.
- 3. NOTES: I recommend cooking these at a gentle boil in a 2 qt saucepan over medium high heat for about 3 - 5 minutes, stirring frequently to prevent sticking. Their appearance will change when they're done, but always cut off a bite and taste it to make sure it's "done enough" for you. I don't remember seeing my grandmother prepare these, but when my mom made them she kneaded just enough to make the dough hold together, rolled the dough into a rectangle and folded the long side into thirds, then sliced 1/4" wide noodles while folded (yes, wider than indicated in the written recipe she later gave me); the noodles always had little bends in them from the folds and they seemed somewhat fragile at this stage. Then she tapped the excess flour off and dropped them into boiling water. Sometimes she let them rest on the counter a few minutes while she did something else. Sometimes they broke apart, but they always tasted amazing! My guess is, however, that they would probably not break apart as much if they weren't folded...but it's up to you how long you want your noodles to be. These noodles are not like regular pasta; they are thick and chewy with substance! I have learned that this type of noodle is also known as "dumplings" in other parts of the country.
GRANDMA'S CHICKEN NOODLE SOUP
This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
- In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g
GRANDMA'S THANKSGIVING NOODLES
Grandma made these noodles every Thanksgiving and Christmas.
Provided by richgator
Categories Pasta and Noodles Noodle Recipes Egg Noodle Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
- Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
- Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
- Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 38.3 g, Cholesterol 132.1 mg, Fat 4.5 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 1.1 g, Sodium 2394.1 mg, Sugar 2.5 g
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