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
DELICIOUS HOMEMADE EGG NOODLES
This is one of our family's best recipes ever! It came from my great-grandma who was the best cook in our family. I love it, my family loves it, and we hope you do too!
Provided by kindcook
Categories Healthy
Time 1h12m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 475.1, Carbohydrate 19.3, Fiber 0.7, Sugar 0.1, Protein 3.9
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
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.
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
Egg Noodles made with just flour, eggs, and a dash of milk, are the perfect comfort food. Add to your favorite dish or just smother them in butter!
Provided by April Woods
Categories Main Course
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 135 kcal, ServingSize 1 serving
EGG FRIED NOODLES
Serve these egg fried noodles with egg, mushrooms and plenty of green veg for a meat-free meal the whole family can enjoy. It takes just 20 minutes to make
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
- Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
- Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.
Nutrition Facts : Calories 395 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
HOMEMADE EGG NOODLES
This simple recipe yields rich homemade egg noodles.
Provided by NeighborFood
Categories Pasta
Time 1h
Number Of Ingredients 5
Steps:
- Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt. Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form. If the mixture is too dry, add an additional Tablespoon or two of water until it comes together. At some point, you'll likely find the spoon isn't cutting it and you'll want to turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, about five to ten minutes.
- Re-flour your surface if needed, then divide the dough into two balls. Using a floured rolling pin, roll each dough ball out into a thin circle. Allow the dough to dry until no longer sticky but still pliable, about 40 minutes to 1 hour. From here you can either use a pizza cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using the pizza cutter. I find the rolling method easier to get even strips, but it's totally personal preference.
- Lay cut strips out on a cooling rack to dry completely. Store in an airtight container for up to 1 month. When ready to cook, drop into boiling water and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). This recipe makes a perfect amount for a big batch of my Amish Chicken and Noodles or a large pot of chicken noodle soup.
Nutrition Facts : Calories 143 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 277 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EGG NOODLES
I can remember standing on a chair in my Grandma Cupp's kitchen and watching her make homemade noodles. Of course, she let me sample the raw dough, and it was fabulous. You know it was good if I can remember it 60 years later. Shug said "this isn't Grandma Cupp's recipe, but it's as close as I can get since she always used guess and by-golly cooking." From the kitchen of Shug Cupp Cleeton, Moberly MO.
Provided by Tona C.
Categories Very Low Carbs
Time 1h45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 28.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 46.5, Sodium 102, Carbohydrate 0.2, Sugar 0.1, Protein 1.6
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