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
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!
EGG NOODLES WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook egg noodles until just tender in boiling salted water, about 6 minutes.
- Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
- Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.
CREAMY SKILLET NOODLES WITH PEAS
I've made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times. -Anita Groff, Perkiomenville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter and oil over medium heat. Add noodles; cook and stir 2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until noodles are tender, stirring occasionally.
Nutrition Facts : Calories 329 calories, Fat 31g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 757mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.
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
OLD-FASHIONED BEEF & NOODLES
A very memorable comfort food served interchangeably with Chicken and Noodles--both with homemade mashed potatoes (no lumps!). While Mother made her noodles from scratch, after one miserable attempt, I chose to go the store-bought route. They do have some marvelous noodles out there. Photo by:...
Provided by Ellen Bales
Categories Beef
Time 1h55m
Number Of Ingredients 6
Steps:
- 1. Place beef in a Dutch oven in enough water to cover beef. Add the beef broth. Bring to a boil over medium-high heat; reduce heat and simmer, covered, 1 hour.
- 2. Skim off any fat, bring to second boil. Add more water if need be, up to 2 qts. total. When water begins to boil, add the noodles and the seasonings.
- 3. You can use 1 large can of beef broth and less--or no--water, for a beefier flavor.
- 4. Reduce heat and simmer, covered for 30 minutes. If broth is too thin, uncover and turn heat to medium for another ten minutes or until it reaches desired thickness.
- 5. Serve beside, or over, mashed potatoes.
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