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
BASIC DOUGH FOR FRESH EGG PASTA
Fresh pasta isn't something you can master in one go. There's a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn't rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.
Provided by David Tanis
Categories pastas, project
Time 1h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
- Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
- Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams
MASTER RECIPE FOR PASTA DOUGH
Make and share this Master Recipe for Pasta Dough recipe from Food.com.
Provided by Diana in KS
Categories Spaghetti
Time 5m
Yield 1 pound
Number Of Ingredients 2
Steps:
- Pulse flour in workbowl of a food processor fitted with the metal blade to evenly distribute.
- Add eggs; process until dough forms a rough ball.
- (about 30 seconds.
- If dough resembles small pebbles, add water, ½ teaspoon at a time.
- If dough sticks to side of workbowl, add flour, 1 tablespoon at a time, and process until dough forms a rough ball.).
- Turn dough ball and small bits out onto a dry work surface.
- knead until dough is smooth, 1 to 2 minutes.
- Cover with plastic wrap and set aside until you're ready to run through pasta machine.
FRESH EGG PASTA DOUGH
Steps:
- In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
- Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner.
- Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking.
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
EGG FREE NOODLES
This recipe was made from trial and error. I have an egg allergy but love pasta. After a co-worker gave me a Pasta Machine (he had to spring clean for his wife) I dabbled till this came up. With some creativity you can make any type of noodle. Fresh pasta takes minutes to cook and it's also a great project if you have kids around.
Provided by monkholio
Categories Egg Free
Time 1h2m
Yield 1-2 meals, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- In a clean plastic bowl combine dry ingredients and wisk them together till combined (about five minutes.).
- Microwave a cup of water for about a minute or two. Add half of the water to the dry mix and knead with your hands for three minutes.
- Add your olive oil and knead for another three minutes.
- At this point you should have a moist lump of dough in the shape of a big ball. If need be add some more water if it is not coming together or it seems too dense.
- Pinch a small amount off of the ball and taste. Adjust flavor with dry spices etc and knead for five minutes. If taste is to likeing continue or repeat. If dough is too dry add a bit more water and knead for a few minutes.
- Divide the dough ball into two portions and knead each portion for another three minutes, then form each into a ball. Place the smaller dough balls into containers and put in the fridge till they cool. Once cool take the containers out and cover them and put them back into the fridge for 15 to 20 minutes.
- If you are making and cooking your pasta for now set your large pot of fresh water with a bit of salt on the stove. If you are saving the dough for another day try to keep the air away from it and keep it moist or frozen.
- To make the dough into pasta remove a ball from the fridge and begin to knead by hand for a good 15 to 20 minutes. The better you knead the dough to more consistent your pasta will be.
- Take the plastic bowl and clean and dry it while the dough has been proofing and sprinkle it with flour. Sprinkle the rolling area with a good amount of flour prior to rolling out your dough (be it the table, a pasta machine, whatever.).
- Divide the small ball into four equal chunks.
- If you are rolling by hand flour your rolling pin or hands and roll out the dough to a thinkness you like and cut to size. Place cut pasta over the floured bowl to air dry for a few minutes. Always air dry the pasta for a good five minutes prior to cooking or it will turn mushy.
- If you are useing a pasta machine take the chunk and make it into a small oblong ball. Set the pasta machine to it's thickest and crank out the dough. Set it to each increment smaller till you get the thickness you want making sure you flour the machine between sizeing the pasta to keep it from clumping in the machine. Use the ribbon attatchments on the pasta sheet for whatever size pasta you want or just hand cut to size. Air dry your pasta for a few minutes by placing it over the floured bowl.
- Hopefully you began boiling your water in between batches of dough and by the time you are almost through your second dough chunk you should be able to cook some "test" pasta. Slotted spoon in hand place some of your newly minted pasta into the boiling water and watch it. If it is falling apart you need to let it dry some more or add some extra flour to the outside of the pasta. Depending on the size of your noodle it may be done in as little as one to two minutes. Remove a test noodle and let it cool for a few seconds and taste (don't be afraid to have made some herbed butter or have your favorite sauce ready to test the flavor combinations.) If all is right you can crank out as much pasta as you want to and get cooking.
- Note: Only cook the fresh pasta in small batches as it tends to clump too much in larger batches. If you are feeling adventurous try making your own ravioli with your own stuffing inside. You can also make thicker style pasta (rustic if you want to give it a cool name) by keeping the pasta sheets thicker and tearing or pinching off portions of the pasta. Toss these bigger chunks in seasoned flour and cook em up. I once did this and fried em on my side burner of my grill to go with the steaks I was grilling. Needless to say that was a great night.
Nutrition Facts : Calories 428.2, Fat 3.4, SaturatedFat 0.5, Sodium 1165.1, Carbohydrate 82.6, Fiber 4.4, Protein 14.4
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
YOLKLESS NOODLES
Make and share this Yolkless Noodles recipe from Food.com.
Provided by Carole Reu
Categories Low Cholesterol
Yield 14 oz. fresh pasta, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
- Add to the dry mixture. Mix well.
- Sprinkle kneading surface with 1 Tbsp of the remaining flour.
- Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
- Cover and let the dough rest for 10 minutes.
- Divide dough into 4 equal portions.
- On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
- Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
- Shake the strands to separate and cut into 2 to 3" lengths.
- If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
- Cut into 1/4" wide strips.
- Cut strips into 2 to 3" lengths.
- To store cut noodles, spread them on a wire cooling rack.
- Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
- Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
- Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
- Drain noodles well.
Nutrition Facts : Calories 138.2, Fat 1.5, SaturatedFat 0.2, Sodium 160, Carbohydrate 26.1, Fiber 0.9, Sugar 0.1, Protein 4.4
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
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