Google Amy's Cooking Adventures: Homemade Egg Noodles
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Wednesday, November 14, 2012

Homemade Egg Noodles



When I first decided to create my 30x30 list back in March, some of the first recipes I added were family recipes that I wanted to be sure were passed down to the next generation.

One of those recipes came from my Dad’s Mom, Grandma Ginny.  (Grandma Liz is the one I’ve mentioned before as the family baker). 

Her homemade Chicken & Noodles is one of those amazing comfort foods.  Chicken & Noodles also had a by-product of checking off another 30x30 recipe: homemade noodles!  So the recipe for Chicken & Noodles will come in a few days and today we’ll talk noodles!

For this recipe, you don’t necessarily need a pasta roller.  I used one, though sometimes I wonder if I should.  It seems like more work than it should be, constantly unclamping itself from the counter and sticking like crazy (though that was an operator error – use tons of flour!)  But I’m going to keep trying!  In the meantime, enjoy some noodles!




Recipe Notes:
*The amount of flour needed will vary based on the humidity and other uncontrollable factors.  I used about 2 ½ cups to make my noodles.

Homemade Egg Noodles
Grandma Ginny

3 eggs
½ tsp salt
2 tbsp water
2-3 cups flour


Whisk together the eggs, salt, water and 1 cup of flour.  Continue adding the flour slowly to make a firm dough that can be easily rolled out without becoming too sticky.  You will need to knead the dough to incorporate the flour near the end. 

To roll the noodles, use a pasta maker according to package instructions.  I rolled mine to about a 3 and then cut them with the fettuccini attachment.  I’ve also used this same recipe, rolled thinner and cut with the spaghetti attachment, for chicken noodle soup.

To roll by hand, roll the dough quite thin on a generously floured surface.  Let the dough rest for 10 minutes, then roll the entire sheet of pasta into a log.  Slice the pasta very thin and unroll the individual noodles immediately.

For either method, cover the noodles with a towel and let them rest for at least 30 minutes before using.

Alternately, place the generously floured noodles into a freezer bag and freeze until ready to use.



3 comments:

  1. Making pasta is totally on my to-do list. Yours came out great!

    ReplyDelete
  2. I remember making homemade noodles with my grandma growing up. We had noodles draped ALL over the kitchen. Thanks for sharing this recipe I would love to attempt this on my own. :)

    ReplyDelete
  3. I've been wanting to make pasta homemade for a while. It looks gorgeous.
    Thanks for linking up to Tasty Thursday.

    ReplyDelete

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