homemade egg noodles

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by ScoobyRoo, Jan 30, 2009.

  1. ScoobyRoo

    ScoobyRoo Chillin' With My Peeps

    Aug 21, 2008
    Land of OZ
    I always make my own egg noodles, just flour and eggs. I have never ventured 'outside the box' on making different flavors. Like using herbs or pureed veggies. Or when to add to the dough. Any ideas out there? I'd like to try something different. Thanks!
     
  2. gypsy2621

    gypsy2621 Chillin' With My Peeps

    Jun 29, 2008
    New Hampshire
    Herbs are easy and basil noodles are just awesome, keep in mind a little goes a long way.

    Pureed veggis are a bit trickier, as they add moisture.
    you have to add extra flour to compensate for the extra fluids,, especially with veggis like spinich which retains a lot of water.
     
  3. imfowl

    imfowl Chillin' With My Peeps

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    Dec 17, 2008
    Louisiana
    Can you please post the recipe for egg noodles?
     
  4. gypsy2621

    gypsy2621 Chillin' With My Peeps

    Jun 29, 2008
    New Hampshire
    This is the one my mother used to make, but please use herbs to taste, I tend to get a bit heavy handed especially with pesto cause I love the flavor

    2 c flour (familyof 4 )
    2 large eggs
    pinch of salt
    extra flour to make batter rollable.
    Optional
    1- to 1 1/2 tsp pesto ( depending on size of dough
    1-2 tsp of Italian seasoning
    3 tsp of super pressed dry spinich or veggi of choice.

    sift the flour
    make a well add beaten eggs. mix gently untill all flour is moistend by the egg,
    you can either stop here and roll out the dough as is , put it through a pasta machine.. (Not the one you use for clay though)
    and cut into strips, cut to prefred length.
    at this point you can either seal them fresh, dry them on a wood wrack or you can cook them straight away,.
    there is nothing better than fresh egg noodles.

    eta , missed a few things sorry.
     
    Last edited: Jan 30, 2009
  5. Redfeathers

    Redfeathers Chillin' With My Peeps

    Oct 11, 2007
    Gervais OR
    I made garlic and herb egg noodles last night for dinner.

    Basic egg noodles:

    2 1/2 cups flour
    1 pinch of salt
    2 beaten eggs
    1/2 cup of milk
    1 t. butter

    Stir together until blended, turn out onto floured surface and knead until elastic. You might need to add flour if the dough is too sticky. Divide the dough in half, roll out each half very thinly and cut with pizza cutter. If you don't have a rack for drying, you can flour some cookie sheets and put your noodles on them to dry for about 5-6 hours.

    If you want to add herbs or garlic, just add about of table spoon of Italian seasoning or whatever fresh herbs you like. I used about a teaspoon of garlic powder, but you can do more if you like.

    Once the noodles are dry enough, just boil them for about 4-5 minutes. I always cut my noodles down to about 3 inch pieces...it's up to you how long you want them.
     
  6. imfowl

    imfowl Chillin' With My Peeps

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    Dec 17, 2008
    Louisiana
    Thanks, y'all! Can't wait to try them. probally will make some tonight.
     
  7. coloradochick

    coloradochick Chillin' With My Peeps

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    Dec 19, 2007
    Brighton, CO
    Oh you guys brought back some good memories of my Grandma making homemade noodles to go with her homemade Chicken and dumplings. MMMM I wish she were here today so I could help her again. [​IMG] The things we take for granted growing up........
     
  8. ScoobyRoo

    ScoobyRoo Chillin' With My Peeps

    Aug 21, 2008
    Land of OZ
    Quote:The recipe that I use calls for

    2-1/4 cups of flour
    3 eggs lightly beaten

    I have a pasta machine that I use. I don't wait much for it to dry out. It goes straight into my boiling soup.
    MMmmm!
     
  9. gypsy2621

    gypsy2621 Chillin' With My Peeps

    Jun 29, 2008
    New Hampshire
    another yummy is

    Pesto noodles
    crumbles feta cheese
    chopped frexh tomato and celery
    drizzle with warmed olive oil


    Years ago my mother had a small flat board resembled a cutting board but the very edge of it was tapered down to wafer thin., she then put the dough in small amounts on the board andscraped it to the thin base and shaved the nooldes off that way.
    those thin noodles were awesome.
    bummer is I cant remember the name of the board, and I lost it 2 years ago when my house burned down.


    you use a pasta machine for pasta????

    I use it for clay , prefering to hand roll out the dough , I have more control over the thickness of the dough that way.
     
  10. imfowl

    imfowl Chillin' With My Peeps

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    Dec 17, 2008
    Louisiana
    Just had buttered egg noodles for lunch. A late lunch, but worth the wait. I used fresh duck eggs, and they were awesome.
     

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