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
NOODLE DOUGH
Provided by Craig Claiborne
Time 50m
Yield Slightly less than 1 pound
Number Of Ingredients 4
Steps:
- This dough may be made with food processor or by hand. With processor, combine all ingredients in container and blend thoroughly. Shape dough into a ball.
- If done by hand, put flour on flat surface and make well in center. Add salt, eggs and half the water. Knead well for 10 minutes or longer. Add more water as necessary to make smooth dough.
- Place dough in clean cloth and wrap neatly to enclose. Let stand 30 minutes before using.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE PASTA DOUGH
Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
HOMEMADE NOODLES
These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! -Helen Heiland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 5
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. ,
Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC PASTA DOUGH
Provided by Food Network
Yield about 1 pound or 4 portions
Number Of Ingredients 2
Steps:
- On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.
- When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.
- After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.
- As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.
- As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.
MASTER RECIPE: EGG NOODLE DOUGH
Every chef needs a good recipe for egg noodle dough. It's surprisingly easy to make, and extremely versatile. For example, you could roll it thin, and cut into noodles... You could roll it into sheets, and make lasagna... You could even roll it out thick, and make egg noodle dumplings. So yummy. That's a lot of versatility,...
Provided by Andy Anderson !
Categories Pasta
Time 25m
Number Of Ingredients 5
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Add the flour and salt to the bowl of a stand mixer, fitted with the paddle attachment.
- 4. Chef's Note: The salt is not a traditional ingredient; however, it helps in the hydration of the flour.
- 5. Chef's Note: When I'm making egg-noodle dumplings, or noodles for chicken soup, I like to add about a 1/4 teaspoon of white pepper. It gives the noodles just a bit of a bite that really enhances the soup. If I were to speculate, I would say that using white pepper in pasta is more of an "American" addition to the recipe.
- 6. Types of Flour The type of flour you use will determine the consistency of the pasta you are making. In this recipe we are using good ole' all-purpose flour, mainly because it makes dang good pasta, and you probably have a bag or two of the stuff sitting in your pantry. My Aunt Josephine used all-purpose, and that's good enough for me. But let's take a minute and reference the three types of flour you are likely to encounter in your pasta-making excursions. 1. All-Purpose: Makes good pasta that is easy to knead, and holds up in a variety of situations. 2. 00-Fine Milled: Makes pasta that is easy to work, and produces a very silky result that can be rolled out very thin without tearing. 3. Semolina: Depending on the type of pasta/sauce combination you're making, you might add a bit of semolina to the flour base. The semolina adds a rough exterior to the pasta and helps thin sauces cling better to the noodles.
- 7. Chef's Tip: When you are separating the egg whites from the yolks, remember to save the egg whites. If your dough is a bit dry, you will use the whites to increase the hydration levels.
- 8. Add the eggs and blend on medium speed until the flour and the eggs begin to come together, about 1 minute.
- 9. Chef's Tip: Some people will add things like milk, baking soda, etc. to their pasta. In a word: Don't. We're trying to make a traditional light Italian pasta.
- 10. Replace the paddle attachment with the dough hook, and knead on medium for an additional 2 minutes.
- 11. Where's the Water? Well those sneaky little chickens hid the water in the egg whites. So save the additional egg whites, and if your dough appears a bit dry, add a bit more egg white (a little at a time), until the dough comes together. Adding just plain water to pasta can make the final results a bit mushy... at least to my tastes.
- 12. Where's the Olive Oil? No olive oil... The oil will only make it harder for the flour to develop good gluten. Save the oil for dressing the pasta after cooking.
- 13. Once the dough is smooth, allow it to rest in the bowl for ten minutes.
- 14. Chef's Tip: Depending on the relative humidity, and the type of flour you are using, you will probably need to add a bit of the reserved egg whites to achieve the desired results.
- 15. After 10 minutes, remove the dough from the bowl, and place on a lightly floured surface.
- 16. Knead the dough until elastic and smooth, about 5 to 10 minutes.
- 17. Chef's Note: There is a lot to be said for experience when kneading dough. It needs to "feel" elastic and springy; plus it should not stick to your hands. At the beginning of the process, it might start out a bit sticky, so you may need to add a bit more flour... but just a small amount at a time. Remember it should be smooth, elastic, springy to the touch, and not stick to your hands.
- 18. After kneading the dough, cover on the board, and allow it to rest for 30 minutes.
- 19. Chef's Note: Many recipes call for a short 5-minute rest period, or no resting at all. The additional resting time allows the moisture to be fully absorbed into the flour, and will make it easier to roll out.
- 20. After the resting period, cut the dough ball into fourths, and roll out one quarter at at time.
- 21. Cut into thick or thin strips, your choice.
- 22. Place the fresh-cut noodles into "nests" and sprinkle with a bit of semolina to keep the fresh dough from sticking together.
- 23. Chef's Note: If you are cooking the pasta, go for it, no waiting required.
- 24. To cook, add a bit of salt to a large pot of boiling water, and cook until al dente, about 3 to 5 minutes.
- 25. If you are saving, it will keep in the fridge for a day or two, but you can freeze it and it will keep for several months.
- 26. Chef's Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
- 27. Cooking Ideas
- 28. Roll out to a thickness of about 1/8 inch (.3cm), and cut into lengths of various widths. Serve thinner width noodles as you would traditional spaghetti, with sauce and meatballs, and thicker cuts with cream or parmesan sauces, and/or soups.
- 29. Roll out slightly thicker than standard noodles (up to 1/4 inch (.6cm)), cut into widths of 1 inch (2.5cm) or more, and serve with a nice chicken soup as egg-noodle dumplings.
- 30. Roll out into thin sheets of 1/8 inch (.3cm), or slightly thinner, and use in making lasagna. If you've never had lasagna with thin homemade noodles, you are in for a treat. The ultra thin noodles allow for the flavors of the meat and cheese to subtlety blend together, in a beautiful way. This is something store-bought noodles cannot accomplish.
- 31. Roll out into thin sheets of 1/8 inch (.3cm), and then use to make nice ravioli, or how about some delicious manicotti?
- 32. Keep the faith, and keep cooking.
- 33. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH
Flour, eggs, salt: that's all you need to make fresh pasta at home. This is the simplest and most authentic Italian recipe you'll find to make homemade pasta like lasagna, ravioli, tagliatelle, tortellini... you name it! The best part is you don't even need a pasta machine if you don't have one!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
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
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