Grandma Carters Egg Noodles Recipes

GRANDMA BAKER'S EGG NOODLES RECIPE

Steps:

• Combine milk and eggs, beat to combine. Add salt and stir to incorporate into egg mixture.
• Add flour a little at a time until it forms a solid dough.
• Roll out dough onto floured surface about 1/8″ thick. Cover the top of the dough with flour. Roll up like a jelly roll, starting at the edge, roll all the way across. Cut 1/4 inch slices across the roll. Shake out and drop into boiling broth, one at a time. When all are in the broth, bring to boil and cook about 1 minute.

GRANDMA'S EGG NOODLES

Steps:

• In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

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.

GRANDMA'S THANKSGIVING NOODLES

Steps:

• Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
• Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
• Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
• Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.