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
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.
HOMEMADE NOODLES FOR TWO
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 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 2/3 cup flour and salt. Make a well in the center. Beat egg and cold water; pour into well. Stir together, forming a ball. , Turn dough onto a floured surface; knead for 8 minutes, adding remaining flour if necessary to keep dough from sticking to surface or hands. Cover and let rest for 10 minutes. , On a lightly floured surface, roll dough into a 12x8-in. rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges. Dust both sides of dough with flour. Roll up jelly-roll style; cut into 1/4-in. slices. Separate and unroll the noodles; let rest on a clean towel for 1 hour. , In a large saucepan, bring water to a rapid boil. Add oil and noodles; cook for 7-9 minutes or until tender. Drain and serve immediately. ,
Nutrition Facts :
HOMEMADE EGG NOODLES
Steps:
- Gather the ingredients.
Nutrition Facts : Calories 150 kcal, Carbohydrate 24 g, Cholesterol 93 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 300 mg, Sugar 0 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
HOMEMADE NOODLES
Easy, homemade noodles for two.
Provided by Craig Smith, in memory of Elizabeth Larimer
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 3
Steps:
- Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
- Drop into hot chicken broth. Boil for 15 minutes.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 47.9 g, Cholesterol 93 mg, Fat 3.1 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 36.3 mg, Sugar 0.4 g
EASY HOMEMADE NOODLES
Making noodles by hand is a fulfilling cooking project. The results are perfectly chewy noodles, even with ragged edges and imperfect lines.
Provided by Hetty McKinnon
Categories Noodle Fat Free Peanut Free Soy Free Dairy Free Tree Nut Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 2
Steps:
- Make the dough:
- Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough-this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8-10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge-just make sure you bring it back to room temperature before the next step.
- Roll out the dough:
- After the first resting period, knead the dough for 2-3 minutes, then rest it again for 15-20 minutes-this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch (22.5 x 30 cm) rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.
- Cut and pull the dough:
- Lightly dust the dough with flour and, using a sharp knife, cut it into ½-1inch-wide (1.25-2.5 cm) strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don't have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.
- Cook the noodles
- Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2-3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Fresh noodles stick together easily so dress them immediately with a few drops of sesame or vegetable oil. If you plan on eating them later, submerge the noodles in an ice bath; when ready to serve, reheat them in boiling water for about 1 minute.
- Note: You can also freeze these noodles. Dust them with rice flour to separate the strands and place them on a parchment paper-lined sheet, then place the tray in the freezer. Once frozen, transfer the noodles to a freezer container or bag. To cook, plunge the frozen noodles straight into boiling water (do not thaw first) and cook until they float to the top.
NO FAIL HOMEMADE NOODLES
Make and share this No Fail Homemade Noodles recipe from Food.com.
Provided by jan steffes
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break eggs in a bowl.
- Add flour, milk and salt.
- Mix to a ball stage.
- Roll dough out on a floured table or board.
- Cut noodles with pizza cutter.
- Cook in broth 20 minutes.
TUNA NOODLE CASSEROLE FOR TWO
I am posting this mainly to let other singles know the basic ingredient measurements, and also so I don't forget them, again! This recipe is a composite of several I found on line, tweaked to suit my tastes. The basic idea is from Cooks.com. I like this one because it can be baked in the oven for 20-30 minutes at 350, or in a saucepan on top of the stove. Less pots to wash!! Any veggie of choice can be used, or none. Bread crumbs, chips or whatever could be the topping. When camping I don't use a topping. Use whatever spices you desire.
Provided by Jim in Washington
Categories Healthy
Time 30m
Yield 2 bowls, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles, drain.
- While noodles are cooking, prepare soup according to instructions on can.
- Turn on Broiler part of oven.
- While noodles are draining, place soup and all other ingredients, except crumbs in oven proof pan. I use an all stainless sauce pan so I can brown the topping all in one pot.
- Add noodles to other ingredients.
- Spread bread crumbs evenly over all and place pan in oven under broiler for 5-7 minutes until browned.
2-INGREDIENT PASTA RECIPE BY TASTY
Here's what you need: shredded mozzarella cheese, egg yolk
Provided by Alix Traeger
Categories Dinner
Yield 1 serving
Number Of Ingredients 2
Steps:
- Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
- Allow the mozzarella to cool for 30 seconds.
- With a spatula, gently fold the egg yolk into the cheese.
- Turn the mixture out onto a parchment paper-lined baking sheet.
- Place another piece of parchment paper on top of the dough and press down with your hand until thin.
- Remove the top piece of parchment and cut the dough into thin strips.
- Place the "pasta" on a rack and refrigerate for four hours or overnight.
- Place the "pasta" in boiling water for one minute.
- Drain into a colander and run cool water over the pasta to prevent sticking.
- Serve with your favorite sauce and toppings.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 11 grams, Fat 34 grams, Fiber 0 grams, Protein 41 grams, Sugar 3 grams
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