Home style noodle recipe?

a standard pasta recipe is 1 egg for each cup of flour and enough water to make a stiff dough.

None of my female relatives added salt because they always said it inhibited drying.

We never used milk either.

The resulting dough should be very stiff.

Roll to desired thickness and allow the sheets to dry somewhat.

Cut into shapes either using a pasta machine or by hand.

IF storing the pasta for any length of time, allow to dry completely.

my mom used to make huge tin cans full of noodles in the summer when the chickens laid lots of eggs so that we had them in the winter months.

This is an old German/Russian method for making noodles.

When I make spaetzle, I use the exact same recipe but add a bit more water to adjust for texture so that I can cut the fresh spaetzle directly into my soups.

If you think this dough is too "eggy', cut back and try 1 egg for every 2 cups of flour.

If your grandmother was German Russian, they could also have been what we fondly call kneophla which is just flour and water and a bit of salt.

Some folks roll the dough into a long rope and cut into bits, My mom flattened portions of the dough and all of us kids cut bits abut 1inch long and very narrow with a scissor or paring knife.

Those old grandmas had many ways of making food stretch and rarely were any of their methods written down. The only reason I know any of that is I talked my moms ear off and wrote down everything she said so I could teach my girls those old fashioned ways.

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Autumn, if you go to your larger grocery store, the big chain store, go to the pasta or where the spaghetti is, and you will see the egg noodle rolled like a birds nest, you can basically crumble those by hand. they are about a 1/4 inch in width. I have seen these at Cut Price and Walmart to name two.

Mac & Cheese- prepare dinner small elbow macaroni as directed on equipment. (Use Med warmth) In a sauce pan upload 1tbl of butter and soften upload a sturdy length teaspoon of flour to butter and stir. permit prepare dinner for 30 -60 sec. upload a a million/4-a million/3 cup off milk to flour combination and stir. combination ought to be somewhat think of no longer watery. upload 2-3 cups of grated sharp cheddar. Season with salt,pepper and a small sprint of garlic powder. Tuna Casserole- stick to above and upload can of cream of mushroom soup (good, no liquid extra) and a million can of tuna. Serve and sprinkle with greater advantageous cheese.

here ya go....this is an old gramma's recipe and sounds like what your gramma made as well............2 eggs....beaten......dash of salt........1/2 cup millk.............mix together and slowly add approx. 2 cups flour.........mix until forms a semi sticky ball.........roll out to a sheet on a flour dusted area.....sprinkle with flor and roll the dough sheet.....slice into the width of noodle you would like to make and let them dry on a paper towel for couple hrs....drop into boilng broth and cook for approx. 20 min. enjoy!!!!

Sounds like the noodles were more like spaetzle or other kind of "dumpling" type recipes.

http://allrecipes.com//Recipe/spaetzle-and-chicken...

http://www.google.com/search?q=recipe+spaetzle

http://www.google.com/search?q=recipe+dumpling+sou...

Hope that helps or sets you on new direction.