how do u make homemade egg noodles?

2 1/4 to 2 1/2 cups all-purpose flour

2 eggs

1 egg yolk

1 tablespoon olive oil or salad oil

1 teaspoon salt

About 3 1/2 hours ahead or day ahead: In large bowl, combine 1 cup flour,1/3 cup water and remaining ingredients. With mixer at slow speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. With wooden spoon, stir in enough of remaining flour to make a soft dough. Turn out onto floured surface and knead until smooth and elastic. about 10 minutes. Wrap in wax paper and let stand 30 minutes.

Cut dough in half. On floured surface, with floured rolling pin, roll half of dough into a 20 x 14 inch rectangle. Fold in half crosswise, then in half again; cut into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch for wide noodles. Open strips and place in a single layer on clean cloth towels to dry. Repeat with remaining dough. Let noodles dry at least 2 hours before cooking. (Makes 1 pound)

About 20 minutes before serving: In large kettle over high heat, heat to boiling 3 quarts water and 9 chicken or beef bouillon cubes or broth envelopes, or 1 tablespoon salt and 1 tablespoon butter or margarine. Break noodles into smaller lengths, if desired. Add to kettle and heat to boiling. Cook 12 to 15 minutes until tender; drain in colander. Serve with more butter, if you like.

Noodles Plus: Toss hot cooked noodles with poppy or toasted sesame seeds, or grated American cheese or buttered bread crumbs.

Homemade Egg Noodles

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Keys : Pasta

Ingredients :

1whlEgg

3xEgg Yolks

3tspCold Water

1tspSalt

2cupFlour

Method :

* In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well.

* Stir in flour. Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8" thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 min. or until tender. Drain; sprinkle with parsley if desired.

* Note: Uncooked noodles can be frozen for up to 1 month.

HOMEMADE EGG NOODLES

4 eggs, slightly beaten

4 tbsp. water

1 tsp. salt

Flour to make dry enough to roll.

Beat eggs in large bowl. Add water and salt and beat until mixed. Add flour 1 cup at a time until dough makes a ball. Turn onto flour until dry enough to roll in a thin rectangle. Let dry until dry to touch (about 2 hours). Fold into small triangle and cut into thin strips. Lightly flour and let dry for another 2 hours. May be frozen until ready to use. Cook in rich chicken or turkey broth until well done.

Quick Tip:

Instead of folding and cutting into strips, I just leave the dough flat and cut squares, with a pizza-cutter. If you have small cookie-cutters, you can make shapes out of your dough!

"Homemade Egg Noodles" - 6 cups

2 cups all-purpose flour

3 egg yolks

1 egg

2 teaspoons salt

1/4 to 1/2 cup water

Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add wate, 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 cloth-covered 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 crosswise into 1/8" strips for narrow noodles and 1/4" strips 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) 12-15 minutes or until tender. Drain thoroughly.

(If using self-rising flour, omit salt.)

HOMEMADE EGG NOODLES

From: Julia Child & Company

THE NOODLE DOUGH:

1¾ cups all-purpose flour

2 "large" eggs

2 to 4 tablespoon cold water

Place the flour in a mixing bowl, make a well in the center, and break in the 2 eggs; blend them with 2 tablespoons of the water, and gradually mix in the surrounding flour with a wooden spoon or spatula.

Blend vigorously to make a stiff dough; turn out onto a work surface and knead vigorously with the heel of your hand, adding droplets more of water to unblended bits.

Dough should just form into a mass - the noodle machine will do the rest.

FINISHING the DOUGH and FORMING NOODLES

Cut the dough in half and cover one piece with plastic while forming the other. Flatten this piece of dough into a cake the size of your palm, and pinch one edge so it will fit into the machine. Set smooth rollers to their widest opening - number 8 on most machines. Crank the dough through. Fold dough in half, end to end, and crank through several times until dough is smooth and fairly evenly rectangular; as necessary, brush dough with flour before passing through rollers, since it will stick to the machine if it is too damp.

When dough is smooth, reset rollers to the next lower setting and crank it through, then to the next lower, and the next - which is usually number 5. By this time your strip of dough will be so long you will probably want to cut it in two; now pass the first and then the second half through number 4, the setting that gives the right thinness for noodles and lasagna. Hang each strip as it is finished on a broom handle to dry out briefly (but not to stiff - 4 to 5 minutes are usually enough). Repeat the process with the reserved piece of dough, then crank the dried strips through the noodle roller, set at number 4, and hang noodles on broom handles as you cut them.

Noodles may be formed and cooked at once, or formed in advance and cooked later. For instance, you may let them hang on the broom handles until they have dried thoroughly, and then package them.

Homemade Egg NoodlesThis homemade egg noodle recipe is made a little differently by adding baking powder to the noodle dough. This low fat noodle side dish is cooked in broth for extra flavor.Ingredients:

• 1 egg

• 1/2 cup flour (plus additional)

• 1/2 tsp. baking powder

• 1/2 tsp. salt

•

Method:

Break egg into bowl, stir in flour, baking powder, and salt. Add more flour as needed to make a dough which will not be sticky. Knead until smooth, roll very thin on floured surface, and then slice into thin strips. Place strips into boiling chicken broth or beef broth. Boil for 10 minutes, or until done.

Notes:

This is a great recipe. I have used it for years. It is yummy.

Number of servings: 5 or 6

Submitted By: lindacay59

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