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.
Time 50m Yield 5 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.
Time 1h12m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.). Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles. Shake out strips and place on towel to dry, about 2 hours. When dry, break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender. Drain thoroughly.
Time 35m Yield 2-24 serving(s) Number Of Ingredients 5 Steps:
Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface. Sprinkle with the pinch of salt. Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest. Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn’t shine, until it “feels right.”. Let the dough set for about 10 minutes. (at room temperature). Roll out in batches to 1/8 inch thick or less (It expands when it cooks) – make sure there is still flour on the board or flat surface you are using to roll out your noodles – and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too]. If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too). If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.] It only takes 3-5 minutes for fresh noodles to cook, unless you didn’t roll them out thin enough. Then it might take 7-8. Enjoy!
More about “grandmas homemade egg noodles 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.
