Egg noodles- need advice

[Chris-n-Kate]

My attempts at egg noodles look like french fries once I add them to broth and they have a rubber chewy texture. What am I doing wrong?

 

[BYC910]

@Alaskan

 

[Trish1974]

Following. I've tried 6 years in a row and it happens to me every time. I bought a bag of Amish noodles this year.

 

[21hens-incharge]

My tips are....
Don't overwork the mixture and roll them thin....like 1/16th of an inch thin.

They are a favorite thing here.

The other thing if they are "puffing up" when you cook them might be the recipe you have.
Usually it they puff though they are not tough.

Oh and they take a lot longer to cook than one would think.

 

[sylviethecochin]

x2. My mother has a noodle machine/cutter/roller. The dough sticks to it, and it's not fun to clean, but it does make nice, thin noodles.

 

[BGcoop]

Mmmmmmm chewy noodles so they are almost like tiny dumplings are the best!!!

 

[FortCluck]

Anyone have a recipe they can share so I can try to make them?

 

[EggWalrus]

Anyone have a recipe they can share so I can try to make them?

Yes, I have a good recipe.
Any kind of noodles or pasta are super easy and doesn't take a rocket scientist.
This makes about 1 1/2 lbs.
6 eggs
6-7 cups ALL PURPOSE flour
3 teaspoons salt
In a large bowl, mix up 5 cups flour and salt while dry.
Make a cone shaped depression in the center of the floor, crack eggs into there.
Using your fingers and hands, start mixing until all the floor is absorbed by the eggs. It may still be sticky and too soft.
Add some of the 6th cup of flour till you can handle the dough ball without it sticking to you or the bowl.
Get some thick string or cord and tie it around the ends of your rolling pin, this will act like a depth Guage.
Dump it out on a floured counter (or on meat wrapping paper keeps counter cleaner).
Roll it out thin as you can, sprinkle more floor over it, fold the pasta dough over itself, sprinkle more flour, roll out, repeat until you use all the floor.
Depending on humidity and size of eggs, you may have to use up to seven cups of flour. You want it to be like a really dry cookie dough. And don't worry about over kneading or rolling it, it's pasta, not biscuits.
Once it's rolled out thin as you want it, let it rest about 20 minutes, get a long sharp knife and cut it into what ever size pasta you want. My Momma could cut spaghetti perfectly by hand but I never had the patience. I usually stick to larger noodles.
As you cut your noodles, toss them back in the big bowl with some more flour to keep them from sticking together.
If you cook them fresh, it doesn't take as long as dried pasta, don't overcook them. What ever you don't cook right then, you can refrigerate, or you can dry them out on a wire rack.
Pasta is a very easy, noncomplicated food. Just 3 ingredients, but a little labor intensive.
This same recipe can make dumplings if you use self rising flour. You can even use spinach or tomato flour/powder to make colored pasta. Maybe add spices or herbs to make it your own.
Good luck and I hope you enjoy.

 

[EggWalrus]

x2. My mother has a noodle machine/cutter/roller. The dough sticks to it, and it's not fun to clean, but it does make nice, thin noodles.

If the dough is sticking to the cutter, you need to add more flour till it quits sticking. When the cutter Mfr includes a basic recipe for pasta dough, it's a ball park guess based on conditions at the Mfr. Plus there's no way to know the exact size eggs different people use. In a desert, the Mfr's recipe might be too dry, but down south in high humidity, you may have to add more flour. Hope this helps.

 

[EggWalrus]

My attempts at egg noodles look like french fries once I add them to broth and they have a rubber chewy texture. What am I doing wrong?

If you use self-rising flour, they will poof up like dumplings. Use all-purpose flour if you want traditional noodles.