Mamas Homemade Egg Noodles Recipes

HOMEMADE EGG NOODLES

Steps:

• Beat the yolks and egg until light. Beat in water, oil (if using), and salt. Using your hands or a wooden spoon, work in the flour until well blended and a stiff dough forms. Turn the dough onto a well-floured work surface and knead for 5-10 minutes, or until the dough is smooth, firm, and no longer sticky (adding flour as necessary while you knead). Divide dough into 3 equal portions. Cover with plastic wrap and let rest for 10 minutes. Dust the counter with flour and roll each portion of dough as thin as you like (anywhere from ¼-inch thick to paper-thin). Cover with a dish towel and let rest for 10 more minutes.
• Sprinkle each portion of dough lightly with flour, then roll up like a jelly roll. Use a sharp knife to cut your noodles to the desired width (about ⅛-inch for fine noodles, ¼-inch for wide noodles, and ½-inch for broad (or extra wide) noodles). Open up the strips, spread them out on paper towels, and let dry. They will be ready to cook when they're no longer damp on the surface, but they're still pliable, about 40 minutes - 1 hour.
• To cook the noodles, bring a large pot of salted water or chicken broth to a boil. Drop the noodles into the boiling liquid and cook until just tender (but not too soft), about 2-10 minutes, depending on the thickness of your noodles.

HOMEMADE EGG NOODLES

Steps:

• In a bowl, add flour. Make a "well" in the center of the flour.
• Combine eggs, salt, water and oil in another bowl.
• Add wet mixture to the well.
• Mix together until ingredients are incorporated.
• Flour a flat surface. Turn dough out and begin to knead the dough until it's smooth and elastic. About 8 minutes or so. (alternatively, you can use your dough hook attachment for your stand mixer.)
• Form dough into a ball. Cover with a clean towel and let sit for 10 minutes before rolling out on a floured surface.
• Cut noodles 1/8" thick and 1/4" wide.
• Hang or lay on a lightly floured tea towel to dry for a couple of hours.
• To cook, add noodles to a salted pot of water that has come to a rapid bowl. Noodles will rise to the surface in 4-7 minutes and be cooked. Stir to keep them separated.
• Serve immediately, or add to soups or casseroles.

EGG NOODLES

Steps:

• Put flour in a large bowl and make a well in the center.
• Add eggs, milk and salt to well and whisk together until dough forms.
• Roll dough out onto a floured surface, very thin and cut into shapes or noodles. (If you don't have cookie cutters, get creative. I raided my kids' toy chest to find fun shapes!)
• Drop into soup or boiling water.
• Cook for an additional 5 - 7 minutes.
• Reduce heat and serve, or drain and serve! We like ours in homemade chicken noodle soup, or smothered in butter.

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.

HANDMADE EGG NOODLES

Steps:

• Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
• Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
• Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.

HOMEMADE EGG NOODLES

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 flour 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. About 3-5 minutes.

MAMAS HOMEMADE EGG NOODLES

Steps:

• On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.
• I have my own recipe that was passed down from my Grandmother, to Mother. To make the dough, I mix 1 egg to each 1/2 cup of flour for breads, with about 2 tablespoons of whole milk to bind. The dough should be placed on a well floured white sheet. Roll out the dough to about 1/8 inch circle. Flour the top of the rolled dough, and cover with the other side of the sheet to dry. Depending on humidity, dry from 3 to 5 hours. Roll the dough from one side to the other like you would cookie dough. Using a sharp knife, from one side of the rolled dough, cut slices of about 1/4 inch each. Shake out coils of dough, and break into smaller pieces if desired. Then you will add the noodles to the boiling broth, bring to a boil, stirring continuously, reduce heat to simmer, cover and cook for about 30 to 40 minutes to absorb the broth and increase the size of the noodles. Stir occasionally to keep from sticking the the bottom of the pan. If you don't want to cook your noodles that day, place them in freezer bags and freeze up to 3 months. To use noodles with Chicken, you can boil a whole chicken, or if you are picky like me, just boneless, skinless chicken breasts. I add about 3 quarts of water in a stock pot, add the chicken, and boil till tender (about 1 1/2 hours). I remove the chicken and place on a plate to cool. Skim the particles off the top of the "broth", add 2 cans of low fat chicken broth, 1 stick of butter or margerine to the pot, and 2 tablespoons of powdered chicken boullion to the broth. After chicken is cooled (about 20 minutes), shred into pieces. Bring broth to a boil, add the noodles and stir continuously to keep from sticking to the bottom of the pan. Add the shredded chicken. After it comes to a boil, reduce heat to simmer, and cover. Simmer for 30 to 40 minutes. You have a main course meal.