THANKSGIVING EGG NOODLES
This is drop dead simple, but absolutely delicious. We can't have a Thanksgiving without these classic egg noodles.
Provided by James Noble
Categories Pasta and Noodles Noodle Recipes Egg Noodle Recipes
Time 1h50m
Yield 7
Number Of Ingredients 6
Steps:
- Stir flour and salt together in a large bowl. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- Roll dough out on a floured surface to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
- Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are salt with no bite and the broth has thickened, about 15 minutes.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 35.6 g, Cholesterol 59.3 mg, Fat 4.2 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 439.7 mg, Sugar 1.4 g
BUTTERED EGG NOODLES
Steps:
- Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
GRANDMA'S EGG NOODLES
-Mary Stout, Topeka, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
EGG NOODLES WITH GARLIC AND HERBS
Steps:
- Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
- Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
- Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.
GRANDMA'S THANKSGIVING NOODLES
Grandma made these noodles every Thanksgiving and Christmas.
Provided by richgator
Categories Pasta and Noodles Noodle Recipes Egg Noodle Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 38.3 g, Cholesterol 132.1 mg, Fat 4.5 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 1.1 g, Sodium 2394.1 mg, Sugar 2.5 g
FRESH EGG NOODLES
Serve these with chef Eric Ripert's mouthwatering Coq au Vin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Mound flour in center of a large work surface, and make a well in the center. Add yolks, eggs, 2 tablespoons water, and salt to well.
- Using a fork, beat yolks, eggs, and salt; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
- Lightly flour work surface; knead dough until smooth and elastic. Form the dough into a flat rectangle and wrap tightly with plastic wrap. Transfer to refrigerator for at least 20 minutes before using, and up to 6 hours.
- Bring a large pot of salted water to a boil.
- Unwrap dough and flatten dough into a rectangle about 1/2-inch thick. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Run dough through the machine. Fold dough in half lengthwise and repeat this step four or five times, until the dough is smooth and elastic. Cut dough in half.
- Now change the rollers of the pasta machine to the next decreasing setting, and roll out one piece of dough once without folding, keeping remaining piece covered with a clean kitchen towel. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to a baking sheet and cover with a clean kitchen towel. Repeat process with remaining piece of dough.
- Cut pasta sheets into 7-inch long pieces. Roll up each piece of pasta starting with one of the short sides; using a sharp knife, cut into 1/2-inch wide strips.
- Add noodles to boiling water and boil for 2 minutes. Drain and serve immediately.
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!
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