Egg Noodle Food

DELICIOUS HOMEMADE EGG NOODLES

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

BUTTERED EGG NOODLES

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

HOMEMADE EGG NOODLES

Steps:

• Gather the ingredients.

BUTTERED EGG NOODLES (BEST EVER)

Steps:

• Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
• Add egg noodles.
• Cook until noodles are desired texture.
• (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
• (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

EASY HOMEMADE EGG NOODLES

Steps:

• By Hand: Combine all the dry ingredients together in a large bowl. Make a well in the center and crack in the eggs. Pour in the milk (start with 2 tablespoons and add more if the mixture is too dry). Using a fork, whisk the mixture until it is mostly combined. It will look shaggy and have some dry spots. At this point, ditch the fork and get in there with your hands. Lift and knead the dough 5-6 times until there are no dry spots remaining and the dough forms a soft, slightly sticky ball. Cover the bowl and let the dough rest for an hour (or up to a couple of days in the refrigerator).
• Food Processor: Combine all the dry ingredients and pulse a few times in the bowl of a food processor. With the motor running, add the eggs and mix until the dough is crumbly. Add the milk a tablespoon at a time until the dough forms a ball around the edges of the food processor bowl. It will be slightly sticky but if you pinch a little bit in your fingers and roll it, it should stay together in a little ball without leaving a lot of residue on your fingers. Transfer the dough to a clean bowl, patting into a round ball. Cover the bowl with plastic wrap and let rest for an hour (or up to a couple of days in the refrigerator).
• On a lightly floured counter or mat, press the dough into a thick disc-shape. Using a rolling pin, roll the dough as thin as you like into a large rectangle-ish shape - keeping in mind the noodles will puff up quite a bit while boiling - I suggest rolling to at least 1/8-inch thick. See the pictures below for an example. A good rule of thumb is to roll them thinner than you think.
• Using a pizza cutter or knife, slice the dough into strips for noodles, depending on how thick you want them. I like to cut the entire rectangle in half when finished so the noodles aren't insanely long.
• Use the noodles immediately or let them dry in an even layer on a lightly floured parchment-lined baking sheet (it will probably take several sheets).
• If I make these in advance, I let them dry a bit and then toss them in a ziploc bag (they should be dry enough not to stick together) and refrigerate them for a couple of days or freeze them indefinitely.

EGG NOODLES

Steps:

• Beat egg; add cold water, oil and baking powder. Then gradually beat in enough flour to make a really stiff dough. Roll, cut and let dry about 1 hour.