Fresh Egg Noodles!

We are having Thanksgiving at our house for the first time this year. We have 8 RIR's who are all laying an egg per day now, so we thought we would make noodles since we have plenty of eggs. We accumulated 59 eggs in about a week and a half, so yesterday we decided to make the noodles. My wife had made them when she was a kid, but I had only watched my Grandmother make them years ago. We borrowed a roller/cutter for our mixer to save some time. After 2 1/2 hours, 6 lbs of flour, and 39 eggs, we had a 6' table full of homemade egg noodles.
I hadn't eaten homemade noodles for a long time, and it has been even longer since I'd had fresh noodles (My grandma always called it pot-pie). We had a pile of noodles that wouldn't fit on the drying table, so we heated up some chicken stock, and cooked the ones that wouldn't fit on the table. THEY WERE SO GOOD!
We plan on making more and giving small bags of them out for Christmas presents. We also want to make some to freeze. This is a great way to use up fresh eggs and preserve them, not to mention a quick and convienent way to have noodles w/ out all the nasty stuff they put in store bought ones.

What a great idea! Now I need to try this too. I have lots of attachments for my Kitchen Aide but no noodle cutter. Wonder if I know anyone who has one...hmmmmm...have to give this some thought.

We are putting a noodle cutter attachment on our Christmas list. It saves a lot of time. My Grandma used to do it all my hand, and it took her a lot longer. We are going to look into buying or making a noodle drying rack as well. You don't have to flour them as much after they're cut with one of them.

Homemade noodles are the best. My sister was here last month and we made homemade chicken noodle soup with our dad's recipe as we remembered it. We discussed the fact that his mom had been a horrible cook and wondered where he had learned to make fresh egg noodles. I don't know which was better the soup or the memories.

BigRed- we only used eggs, flour and salt in ours. Is this how you made yours? I wish I had a pasta maker. I may have to look for one.

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Could you make a drying rack yourself? I am thinking 2x2 and dows.

What a wonderful Christmas gift.

Susan

Yes. Flour, eggs, salt, and a lot of arm work was what we used. We used a ratio of 4 eggs, 3 egg yolk per 1 lb of flour (about 3 1/2 cups). It ended up pretty close to that. The size of the eggs determines eggactly how many it requires. My wife knew what to look for as far as how the dough was to look. It's a good thing. It was a great expirience. Our 11 year old and 3 year old both helped us through the whole process. We are hoping to create some memories for our children, as well as teach them how to make great comfort foods we enjoyed as kids.

OH YUM!!!! Beautiful noodles!

My mom has those same sheets. Hee hee.

Seriously, though, those look delicious.