EGG NOODLES
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
Provided by Linda
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 33m
Yield 7
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 35 g, Cholesterol 58.9 mg, Fat 3.8 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 39.7 mg, Sugar 1 g
HOMEMADE EGG NOODLES BY GERALDINE
This comes down the pike though at least 100 years of noodle makin' here in Southern Indiana. Geraldine was quite the cook and her noodles were known Statewide. Enjoy the journey.
Provided by BakinBaby
Categories Pasta Shells
Time 1h
Yield 1 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg, water and salt together.
- Add baking powder and 1/4 cup flour.
- Add more flour (enough to hold together) and turn on floured board.
- Knead a few times until smooth.
- Keep board and rolling pin well floured and roll dough thin.
- Let dough dry out (about 1 hr) then roll dough into a jelly roll & with a sharp knife cut dough into 1/8-1/4" slices.
- Carefully unroll dough and allow noodles to finish drying.
- Cook in 1 quart or more of boiling chicken or beef broth, cook 25 minutes or until tender.
- Noodles can be frozen for future use.
Nutrition Facts : Calories 69, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 236.8, Carbohydrate 12.1, Fiber 0.4, Sugar 0.1, Protein 2.7
HOMEMADE EGG NOODLES
There is nothing better in soup than homemade noodles. I always make these for my recipe#407608. It's so easy anybody can do it!
Provided by Amber C.
Categories Healthy
Time 2h15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg in a mixing bowl; add milk and salt, mix well.
- Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
- Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
- Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
- Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
- Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.
Nutrition Facts : Calories 72, Fat 1.1, SaturatedFat 0.4, Cholesterol 31.7, Sodium 208.4, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 2.8
HOMEMADE EGG NOODLES
Make and share this Homemade Egg Noodles recipe from Food.com.
Provided by James B.
Categories Healthy
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the eggs and the salt together. Place the flour in a large bowl, and make a well in the center. Add the egg/salt mixture and stir with a fork to combine. Add 1 teaspoon of water and stir to combine. If the dough feels dry or crumbly, add more water a few drops at a time. Dig your hands into the dough and knead for 2 or 3 minutes to combine thoroughly, adding more water or flour if needed to create a smooth dough that's slightly tacky. Transfer the dough to a flour-dusted pastry cloth and divide it into thirds. Turn the mixing bowl over the dough to cover it and let it rest for 30 minutes. Take one portion of dough and dust it liberally (and the pastry cloth) with flour; roll it into a large circle that's as paper-thin as you can get it. If the dough seems too stretchy and doesn't want to roll, let it rest for another 30 minutes. Repeat rolling the other two portions of dough. Set the rolled dough rounds aside on paper towel to dry. The dried dough should feel slightly leathery: rough on the surface but still pliable. When it reaches this point, roll each round into a cylinder and cut the dough into 1/2-inch strips. Unfurl the noodles and place them on a rimmed baking sheet to dry, preferably overnight, tossing occasionally to ensure even drying. To store your homemade egg noodles, place them in a zip-top plastic bag; they'll keep well for 6 months. Cook the noodles for 5 to 8 minutes in well-salted boiling water.
- Dry and cook.
Nutrition Facts : Calories 149.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 93, Sodium 326.9, Carbohydrate 24, Fiber 0.8, Sugar 0.2, Protein 6.4
DELICIOUS HOMEMADE EGG NOODLES
This is one of our family's best recipes ever! It came from my great-grandma who was the best cook in our family. I love it, my family loves it, and we hope you do too!
Provided by kindcook
Categories Healthy
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.
Nutrition Facts : Calories 112.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 475.1, Carbohydrate 19.3, Fiber 0.7, Sugar 0.1, Protein 3.9
HOMEMADE EGG NOODLES
Make and share this Homemade Egg Noodles recipe from Food.com.
Provided by threeovens
Categories Healthy
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- On a large, clean work surface, mound flour; make a well in the center and add egg yolks, eggs, 2 tablespoons water and salt.
- Use a fork to beat eggs in the well; gradually incorporate flour.
- Once flour is incorporated, form a round ball and begin kneading the dough; discard any dried bits.
- Lightly flour work surface and knead dough until smooth and elastic; form a flat rectangle, wrap tightly with plastic wrap, refrigerate 20 minutes to 6 hours, to rest.
- Unwrap dough and flatten to about 1/2 inch thick.
- Set the rollers of a hand cranked or electric pasta machine to it's widest opening; run dough through, fold dough lengthwise and repeat.
- Do this 4 or 5 times until dough is smooth and elastic; cut dough in half.
- Set pasta machine to next smaller setting and roll one piece of dough through once (keep other piece covered by a clean kitchen towel); decrease setting and roll through again, repeating until it has run through on the lowest setting.
- Repeat with other piece of dough.
- Cut dough into 7 inch long pieces; roll up each piece and cut into 1/2 inch wide strips.
- Boil noodles in a large pot of salted water for 2 minutes; drain and serve.
Nutrition Facts : Calories 288.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 210.3, Sodium 223.8, Carbohydrate 48.2, Fiber 1.7, Sugar 0.4, Protein 10.3
HOMEMADE EGG NOODLES
From Generations of Recipes, this looks like a cool way to make your own fresh egg noodles, adjusting for how much or little you need. It doesn't specify how much it yields, I'm going to guess 3-4 servings.
Provided by the80srule
Categories Pennsylvania Dutch
Time 30m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Sift the flour and salt together in a large bowl.
- In another bowl, beat the egg yolks, and add the water.
- Add the water-egg mixture to the flour, mixing with a fork, then by hand.
- Knead to finish mixing.
- Roll out thin-cut strips of desired width, and let dry slightly after cutting. Cook in boiling salted water for 6-7 minutes or until cooked to the desired consistency.
Nutrition Facts : Calories 293.2, Fat 6, SaturatedFat 2, Cholesterol 221.3, Sodium 786.6, Carbohydrate 48.4, Fiber 1.7, Sugar 0.3, Protein 9.7
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