EGG NOODLES
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
Provided by Linda
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 33m
Yield 7
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 35 g, Cholesterol 58.9 mg, Fat 3.8 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 39.7 mg, Sugar 1 g
EGG NOODLES
Five ingredients are all you need to make these homemade egg noodles - perfect side that's ready in an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
- Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
- Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving (about 3/4 cup), Sodium 410 mg, Sugar 0 g, TransFat 0 g
EASY HOMEMADE NOODLES
It just takes a few minutes to make wonderful, homemade noodles. All you need is flour, egg and a pinch of salt 2 tablespoons of milk. What a tasty addition to fresh chicken soup! My grand kids love these noodles in chicken broth with shredded chicken. If you are in a hurry you can drop little chunks of the mix into boiling broth instead of rolling, cutting, and letting dry. They are more like dumplings than noodles this way. (They must be VERY small chunks because if they aren't dried first they puff up...)
Provided by CHEF GRPA
Categories Breads
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
- 2. The dough is very elastic, let it rest for 10-15 minutes before rolling it out and it will be easier to work with. -Roll dough out to a 12"x16" rectangle, let rest 20 minutes, dust with flour, roll it up loosely, slice through the roll with a sharp knife (I do thinner slices than 1/2 inch). -Spread cut noodles out on a flour dusted tea towel to dry for an hour or two before adding to broth.
- 3. Drop into hot chicken broth. Boil for 15 minutes.
- My Note: I usually add 2 tablespoons of milk along with the lightly beaten egg.
- I grew up with. My family is a homemade noodle family from at least 4 generations I am aware of. To make this recipe for a family of 4, I use 5 eggs, mix in enough flour to form a dough. Then I put the dough on a well floured counter, mix in enough flour to keep the dough from being sticky. I roll it out paper thin, in a circle. I cut the circle in half, put the right half on the left half, then cut it again. I then have a pie shaped piece of dough that is 4 layers thick, I roll it up jelly roll fashion, cut the noodles in thin strips. I shake the flour out of the little pinwheels, and place them on a cookie sheet. I set them aside to dry a little. (I never let them dry all the way, because generally they are made when I need them) Boil your broth, place a few noodles in the broth at a time, stir to keep them from sticking together. Pick the meat off the chickena, add at the very end. We serve this over mashed potatoes. This is a tradition that is almost religious in my family. Thank you for trying to put a recipe out here. It is not easy for people that have not seen the process. I am afraid it might be a dying tradition. We just spent a weekend with my nieces teaching them all to make noodles, the youngest was 6, she rolled and cut and did a fine job. Keep practicing if you have trouble, it is well worth the effort. There is really nothing wrong with this recipe. I never add any liquid to my noodles, I am 81 and have been making them. At home or my mom home town local cooks are judged by the quality of their noodles. The only problem I see with my recipe here is that there is not enough liquid. Try this: 3 egg yolks 1 egg beat until light 1 teaspoons salt 3 tblsp. half and half (or milk) beat again 2 cups flour This is a perfect dough for noodles. If you need more liquid, add egg yolks or half and half until it is the desired consistency. Noodles are weather sensitive, so don't be afraid to add more liquid or flour if needed. Hope this helps. Some time one thing I do differently is add a few drops of yellow food coloring to the beaten egg for a little more yellow color and then after they are dried I use a pizza cutter to cut the noodles - I think it is much easier than a knife! Will that it, now it is my nap time.
Nutrition Facts : Calories 273, Fat 3.5, SaturatedFat 1.2, Cholesterol 95.1, Sodium 121.7, Carbohydrate 48.6, Fiber 1.7, Sugar 0.3, Protein 10.1
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 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
HOW TO COOK NOODLES- HOW TO BOIL NOODLES PERFECTLY
How to boil noodles tutorial- Learn to cook perfect non sticky noodles that are not broken and also not mushy. Perfectly cooked noodles are like plain canvas that can soak up all the delicious sauces or vegetables and turn into a delicious meal.
Provided by Harini
Categories Main Course
Number Of Ingredients 4
Steps:
- Open a pack of 200 grams of noodles and keep it ready. Do not break the noodles.
- Add 5 cups of water to a large pot and heat it for cooking noodles
- Let water the come to a rolling boil. Add a big pinch of salt.
- Now place the block of noodles into the water carefully. Most of the noodles packet will have cooking time mentioned, so keep a watch. It helps to cook the noodles a minute or two less than what is mentioned to get al dente texture.
- Mix very gently. Add few drops of oil over the noodles.
- Mix again gently. As the water boils, noodles will become soft. Usually this takes around 4-6 minutes.
- Now mix very gently so that the noodles do not stick to the bottom of the pan. As the noodles cook, they will begin to float, also check the time mentioned in the pack.
- Once they are soft, switch off the flame and immediately drain the cooked noodles in a colander.
- Rinse the cooked noodles under running water to prevent further cooking. Now you can add few drops of oil to prevent noodles from drying out. Keep covered until use.
Nutrition Facts : ServingSize 3 servings, Calories 253 kcal, Carbohydrate 50 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Sodium 218 mg, Fiber 2 g, Sugar 2 g
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