HOMEMADE NOODLES
These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! -Helen Heiland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,
Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE NOODLES
An old family recipe from St. John Lutheran Church member, Lillie Kauitzsch, Bartlett, Texas. A much better taste than store bought. I also remember my great-grandmother making noodles like this when I visited her in Oklahoma, many moons ago. Preparations time is an estimate.
Provided by Miss Annie
Categories German
Time 40m
Yield 1 batch noodles
Number Of Ingredients 5
Steps:
- Beat the egg yolks with the whole egg until very light.
- Beat in the salt and water.
- Stir in the flour and work with hands until blended.
- Divide dough into 2 parts.
- Roll out each part as thin as possible on a lightly floured board.
- Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
- Shake out strips and allow them to finish drying before using or storing them.
NO KNEAD HOMEMADE NOODLES (FOOD PROCESSOR)
Make and share this No Knead Homemade Noodles (Food Processor) recipe from Food.com.
Provided by datadoll
Categories Healthy
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- (This will take only 5 minutes.)Place flour in food processor. Add eggs and process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
- To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
- Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
- (This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
- The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
- Cook time includes time for the dough to rest.
Nutrition Facts : Calories 296.1, Fat 6.5, SaturatedFat 3, Cholesterol 105.5, Sodium 331.3, Carbohydrate 48.2, Fiber 1.7, Sugar 0.3, Protein 9.8
HOMEMADE NOODLES
Easy, homemade noodles for two.
Provided by Craig Smith, in memory of Elizabeth Larimer
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 3
Steps:
- Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
- Drop into hot chicken broth. Boil for 15 minutes.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 47.9 g, Cholesterol 93 mg, Fat 3.1 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 36.3 mg, Sugar 0.4 g
MOM'S EASY CHICKEN & HOMEMADE NOODLES
I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.
Provided by Tinkerbell
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
- While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
- When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
- Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
- When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
- Add the chicken broth to the stock pot & bring broth & water to a boil.
- Add noodles & whatever flour is with them to the boiling pot.
- Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
- Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
- Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.
HOMEMADE EGG NOODLES
I learned to cook many things from my grandmother. One of the family favorites was noodles, however Grandma taught by handfuls and pinches of this and that. I since have tried to convert to US measurements. My grandmother would be 102 if still living.
Provided by Beverly Myers
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 48.4 g, Cholesterol 204.8 mg, Fat 5 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 185 mg, Sugar 0.3 g
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
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
HOMEMADE NOODLE POT
Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste
Provided by Good Food team
Categories Lunch
Time 5m
Number Of Ingredients 11
Steps:
- Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients - about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.
Nutrition Facts : Calories 309 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
NO FAIL HOMEMADE NOODLES
Make and share this No Fail Homemade Noodles recipe from Food.com.
Provided by jan steffes
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break eggs in a bowl.
- Add flour, milk and salt.
- Mix to a ball stage.
- Roll dough out on a floured table or board.
- Cut noodles with pizza cutter.
- Cook in broth 20 minutes.
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
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