Handmade Egg Noodles Food

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:

• Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
• Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
• Add to broth such as chicken or turkey and cook until done.

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 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.

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.

HOMEMADE EGG NOODLES

Steps:

• On a large, clean work surface, mound flour; make a well in the center and add egg yolks, eggs, 2 tablespoons water and salt.
• Use a fork to beat eggs in the well; gradually incorporate flour.
• Once flour is incorporated, form a round ball and begin kneading the dough; discard any dried bits.
• Lightly flour work surface and knead dough until smooth and elastic; form a flat rectangle, wrap tightly with plastic wrap, refrigerate 20 minutes to 6 hours, to rest.
• Unwrap dough and flatten to about 1/2 inch thick.
• Set the rollers of a hand cranked or electric pasta machine to it's widest opening; run dough through, fold dough lengthwise and repeat.
• Do this 4 or 5 times until dough is smooth and elastic; cut dough in half.
• Set pasta machine to next smaller setting and roll one piece of dough through once (keep other piece covered by a clean kitchen towel); decrease setting and roll through again, repeating until it has run through on the lowest setting.
• Repeat with other piece of dough.
• Cut dough into 7 inch long pieces; roll up each piece and cut into 1/2 inch wide strips.
• Boil noodles in a large pot of salted water for 2 minutes; drain and serve.

HOMEMADE EGG NOODLES

Steps:

• Beat egg in a mixing bowl; add milk and salt, mix well.
• Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
• Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
• Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
• Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
• Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.

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.