Grandmas Egg Noodles Food

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.

GRANDMA'S NOODLES II

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.

GRANDMA'S EGG NOODLE KUGEL

Steps:

• Preheat oven to 375 degrees F.
• Boil the noodles in salted water for about 4 minutes. Strain noodles from water.
• In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
• Bake until custard is set and top is golden brown, about 30 to 45 minutes.

GRANDMA'S THANKSGIVING NOODLES

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.

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.