Martis Homemade Noodles Recipes

MARTI'S HOMEMADE NOODLES

Steps:

• Beat egg.
• Combine egg, salt, 2T milk.
• Add enough flour to make a stiff dough.
• Roll very thin on a floured surface.
• Let stand 20 minutes.
• Roll up and slice 1/8 inch thick. (Use a very sharp knife and sprinkle more flour to keep from sticking.).
• Spread out and dry 2 hours.
• Drop into boiling soup and cook 10 minutes.
• Makes 3 cups uncooked noodles.
• To freeze: Lay out noodles on a baking sheet (instead of drying on the counter) Place in freezer until solid. Place in freezer bags. Seal, label and freeze.
• To serve: Drop frozen noodles into boiling liquid. Cook for 10 minutes, stirring once in a while.

GRANDMA'S NOODLES II

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.

HOMEMADE NOODLES

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

HOMEMADE NOODLES

Steps:

• Beat the egg yolks with the whole egg until very light.
• Beat in the salt and water.
• Stir in the flour and work with hands until blended.
• Divide dough into 2 parts.
• Roll out each part as thin as possible on a lightly floured board.
• Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
• Shake out strips and allow them to finish drying before using or storing them.