GRANDMA'S EGG NOODLES
-Mary Stout, Topeka, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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
GRANDMA'S THANKSGIVING NOODLES
Grandma made these noodles every Thanksgiving and Christmas.
Provided by richgator
Categories Pasta and Noodles Noodle Recipes Egg Noodle Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
- Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
- Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
- Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 38.3 g, Cholesterol 132.1 mg, Fat 4.5 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 1.1 g, Sodium 2394.1 mg, Sugar 2.5 g
OLD-FASHIONED HOMEMADE NOODLES
This is another old family recipe that I grew up eating and love to cook now. I began working at a grocery store when I was 16 (many, many years ago :-) ) That was the first that I ever knew you could buy noodles! My mom had always made them from scratch! These are a great side dish simply cooked in the boullion or broth or a great meal when cooked with cooked chicken, turkey, or beef. (Note: Preparation time does not include drying time).
Provided by SusanRW
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Measure flour into bowl and make a "well" in the flour.
- Drop the remaining ingredients into that "well."
- Work dough until it is stiff.
- Roll very thin.
- Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
- Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
- Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
- Cook covered for 18 - 20 minutes.
Nutrition Facts : Calories 163.3, Fat 3.4, SaturatedFat 1.2, Cholesterol 55.2, Sodium 1821.6, Carbohydrate 25.8, Fiber 0.8, Sugar 1.6, Protein 6.4
HOMEMADE EGG NOODLES, THE OLD-FASHIONED WAY
I learned to make these from a woman in Colorado who still cooks and heats her house with a wood stove. We love them in Turkey Noodle soup right after Thanksgiving or Chicken Noodle any old time. They're pretty good in any old broth. The challenge is knowing when "it feels right." If you've been cooking a long time, you'll get the knack pretty easily. If you're a novice, it might take a few disappointing tries before you get the right texture. Once you do, you'll never go back.
Provided by mary134e
Categories Lunch/Snacks
Time 35m
Yield 2-24 serving(s)
Number Of Ingredients 5
Steps:
- Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface.
- Sprinkle with the pinch of salt.
- Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
- Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn't shine, until it "feels right.".
- Let the dough set for about 10 minutes. (at room temperature).
- Roll out in batches to 1/8 inch thick or less (It expands when it cooks) -- make sure there is still flour on the board or flat surface you are using to roll out your noodles -- and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too].
- If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too).
- If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.]
- It only takes 3-5 minutes for fresh noodles to cook, unless you didn't roll them out thin enough. Then it might take 7-8.
- Enjoy!
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