YAY!! Just made my first batch of homemade egg noodles! (PICS)

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by msgenie516, Apr 18, 2009.

  1. msgenie516

    msgenie516 The Happy Hen

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    May 16, 2008
    Nesconset, LI, NY
    Hi,

    Okay, this may not be much of an accomplishment for anyone else but you have to realize that I have had a rolling pin and pastry sheet in my cupboard for YEARS and never got the courage to use them. I always thought, “Oh, I can’t do it!” But early this morning I decided that this was going to be the day that I would make my first batch of homemade egg noodles--I have yet to roll out some pastry dough, but I will try.

    Thankfully, I had A LOT of help from all of the wonderful BYC members that shared their secrets--I did spend quite a bit of time reading up on the subject before tackling this project. The first helpful hint I picked up was to cut the noodles with a pizza cutter. The second was to dry them hanging from plastic hangers. Had it not been for this, I have no idea what I would have done as I used cake cooling racks for some of them but ran out room very quickly. I do not have a pasta drying rack and this worked perfectly, not to mention the fact that I could safely leave them hanging without my cats getting to them! [​IMG]

    What really inspired me was when I found at the supermarket a box of Hodgson Mill Golden Semolina & Extra Fancy Durum Pasta Flour. This is a whole grain product with no preservatives, artificial coloring, flavoring, or enrichments. Now I knew I had to attempt to make those noodles!

    I used the recipe printed on the back of the box, as follows:

    Ingredients:

    2 1/3 cups Hodgson Mill Pasta Flour
    2 fresh eggs, beaten lightly
    ½ teaspoon salt
    1 teaspoon olive (or vegetable) oil
    2/3 cup warm water

    Sift flour onto clean work surface or into large bowl. Make a well in center of flour and pour 2 lightly beaten eggs into well. Add salt and oil. Mixing the ingredients with fork, gradually add the warm water until the dough is soft enough to handle. If dough is too dry, slowly add a little more warm water, drop by drop. If dough is too wet, add more pasta flour. Knead until dough can be formed into a soft, workable ball, about 10 minutes. Makes 8 ounces. (I found this to be totally inaccurate, as I weighed the noodles when I finished cutting them and they came to about 1 pound, 5 ounces.) See instructions below for preparing and cooking your dough.

    Resting, Rolling, Cutting and Cooking

    Cover kneaded dough with plastic wrap and place in refrigerator for at least 1 hour. Divide dough into 3 pieces and roll each into an 1/8 inch thick sheet. Let rest 5 minutes. Cut into noodles with sharp knife or press through manual pasta machine (as mentioned before, I used a pizza cutter). Dry on rack (that’s when I used the hangers) for at least one hour before cooking. Drop into boiling water or broth and cook for 8-12 minutes (I found I needed to use at least the maximum time and I rolled them very thin). After 8 minutes, test pasta and cook until desired tenderness. Do not overcook. When pasta is done, drain, add sauce and serve.

    The end result was…everyone loved them! And I am so pleased that I finally did this!

    This is a picture of the flour I used (yes, we do have chicken/rooster decorations in our home!):

    [​IMG]

    Here they are drying on the hangers:

    [​IMG]

    This is the finished product:

    [​IMG]

    I know I will make these again, I think they will be especially good in a nice pot of chicken soup. I just wish these used more eggs as my chickens have been terribly busy!

    Thanks for looking--I just had to share! [​IMG] Genie
     
  2. funkychicken

    funkychicken Chillin' With My Peeps

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    Jun 9, 2008
    East Texas
    WOW!! that looks so yummy...may have to break out the rolling pin and cooling racks!!Great job!!
     
  3. Judy

    Judy Chicken Obsessed Staff Member Premium Member

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    Feb 5, 2009
    South Georgia
    Good for you! Now you can make ravioli....

    There are lots of recipes for pasta dough. I am sure you could use more eggs. I am also pretty sure you can make it with just flour, eggs and a little salt, so the eggs would provide the liquid. There are so many recipes online now that I stopped buying cookbooks years ago. I love to experiment, but would not call myself a great cook!

    I have never seen semolina flour in our stores, though I buy Hogsdon Mill all the time. I just use unbleached all purpose flour when I make pasta. I go on pasta-making binges off and on. (I love your plastic hangars for drying.) I even bought a hand cranked pasta machine. It does make it a lot easier to get the thickness even. Don't remember what it cost, maybe $30 or so, nothing outrageous.

    I don't think that either semolina or durum is whole grain, though. Durum just means hard wheat so it could be with our without the bran. Semolina is evidently without, according to Wikipedia, at least.
     
  4. msgenie516

    msgenie516 The Happy Hen

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    May 16, 2008
    Nesconset, LI, NY
    Quote:The reason I mentioned whole grain is that is what they claim it is on the box. Who knows? [​IMG]
     
  5. blueberrylu

    blueberrylu Chillin' With My Peeps

    Congrats-----you are one step ahead of me!! I would like to try making pasta someday.
     
  6. Sissy

    Sissy Chillin' With My Peeps

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    Jul 18, 2007
    Sevier county, Tn.
    Oh they look delish,
    now cook up some chopped onion in a pan with a little butter and evoo and toss a few eggs scramble in you noodles and its another
    tasty dish.
     
  7. Blue-eyed Red Bird

    Blue-eyed Red Bird Out Of The Brooder

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    May 21, 2008
    Pike County, Ohio
    Wow! They look SO yummy! [​IMG] I've been trying to think of things to make with eggs ... imagine that!!! This morning, my DH mentioned custard. Now, I'm inspired to try egg noodles!!!
     
  8. charmed one

    charmed one Show Me State Gal

    [​IMG] Msgenie516, Your noodles look great! When I dry my noodles, I put newspapers down then a clean white sheet on my dining room table. Then when I cut my noodles I lay them out on the sheet and sprinkle a little flour on them. Not much, just alittle. After they have dried 3-4 hours, I gather up the sheet and slid them right into my boiling chicken broth. What little flour is on them helps thicken the broth just alittle. This might give you another way to dry them. Aren't homemade noodles the bomb [​IMG]
     
  9. mybelle5

    mybelle5 Out Of The Brooder

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    Dec 19, 2008
    Memphis TN
    Yummies for my tummys! Set up a serving for me at the table!

    Thank for sharing! [​IMG]
     
  10. steffpeck

    steffpeck Chillin' With My Peeps

    Mar 25, 2007
    Erda, UT
    They look so yummy!!! Nice work!
     

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