Recipe

Homemade Egg Noodles Recipe

	Furbabies3 / All my dishes 2 years, 5 months ago This recipe is really worth the extra effort, but if you dry them to use them later, store them in a refrigerator or freezer as they will mold because of no preservatives used. Prep:45m Cook:15m Servings:8	Furbabies3
	really worth the effort

Does this look good? Yeah! / Nope

Fans

thepiggs

msbooch75

Ingredients

1 egg

dash salt

water

unbleached flour

Directions

Break egg into small deep bowl.

Fill one half eggshell with water.

Add to egg & whisk together.

Start sifting flour into liquid.

Keep mixing with fork while sifting flour into bowl.

Continue until dough is kneading consistency (or begins to pull away from side of bowl).

Knead with hands for about 15 minutes, be sure it's not sticky, if it is then sift small amounts of flour into dough and on hands as needed until all stickiness is absorbed.

The dough should be smooth and pliable when kneading is complete.

Roll out on a floured surface into an oblong shape until fairly thin.

Dust dough's surface with fine coat of flour.

Cut into 1 1/2" wide strips with sharp knife.

The noodles can be cooked immediately or dried to use later.

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Comments

thepiggs 2 years, 5 months ago said:
I always loved to watch and help my grandmother making her noodles. She would pile a few cups of flour in the middle of the kitchen table, make a well and add the eggs to the center. She mixed them by hand, then rolled them out, cut, tossed them in flour and left them to dry in the flour that was left on the table.
Those were the days!!!

furbabies3 2 years, 5 months ago said:
Thanks for the tip about rolling up the noodle dough, then cutting them...I think that would make the process a lot quicker, especially if you are making them to cook right away. I am also going to try them without the water, as I think the egg flavor is what is so special about these noodles. When I have the time, I make these for my family and we all agree, there is nothing but nothing like fresh pasta!

nemo 2 years ago said:
Thanks for this recipe, I have never made pasta myself, definitely want to do this! :)

hypatia 1 year, 11 months ago said:
My husband's favorite is homemade noodles with chicken. I've been talking about noodle recipes with friends and one says she doesn't dry her noodles at all, where my mother used to hang them over the backs of chairs and set the chairs over the furnace ducts. I asked my sister and she says we dry our nooldes because Mother did! Could saomeone please comment on the advantages/reasons for drying/not drying noodles

furbabies3 1 year, 11 months ago said:
Hi, Hypatia...I think drying them allows more of the liquid that you will be cooking them in (i.e., chicken broth) to be absorbed than when you use them right after making them, but either way they are still very good. Happy Holidays, ya'll!

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Alterations

thepiggs 2 years, 5 months ago said:
I was taught to make these noodles without any liquid added, just the eggs. It might explain the texture they have. I love them this way.

thepiggs 2 years, 5 months ago said:
I was also taught to roll the dough out to the desired thickness and then roll it up and slice the roll. I think this would be a quicker way to cut the noodles.

missyjo 2 years ago said:
another suggestion for cutting the noodles is to use a pizza cutter, saves a lot of time and is so easy

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