Introduction: Home Made Egg Noodles
- Flour AP (All Purpose)
- Water (Optional)
- Mixer (Optional)
Mixers are optional here. For someone that don't have the time nor the dextrity in their hands may want to use a Kitchen Aid Stand Mixer.
Directions will be posted in a Series of Steps with Photos.
These noodles were made by my mother and I have been making them myself. Once you make these, (If you have the time), You'll NEVER Buy bagged noodles anymore.
Step 1: Step 1: Mix Eggs and Flour
My apologies. I seem to have forgotten to take a Photo of the Initial Mixing.
There is NO measuring here.
If you had to measure. The General Rule of Thumb here. For every 1 Egg you use 4 oz of Flour.
In my Case, This batch of noodles consisted of 9 Eggs and this would be 36 oz of flour.
Since I don't measure while making these. I add ALL of my Eggs to my Mixing Bowl. (Kitchen Aid Mixer), I use my Dough Hook. Add about 2 cups of flour, Mix. Add Salt and Pepper in as well, Use judgement cause you can't really Saftly taste the Dough with Raw egg in it. Maybe a Teaspoon of pepper and salt.
What you are looking for, is Mixing enough flour that the Dough Pulls away from the sides and still has a little stickiness to it, you DO NOT Want it Real Dry or you will end up with Tough noodles.
So Mix til a Dough Ball forms. Then sprinkle flour on the counter and Knead the dough until it's no longer tacky.
Add 4 Oz of flour, put a indentation in the middle, add the egg, Mix the egg well in the well of flour til you end up with a dough ball by pulling the flour from the sides to the middle. Fairly easy, you'll have flour and egg all over your hands but worth it, noodles come out more tender and soft.
Water can be added to the Noodles by 1 Egg Shell per Egg. This is if you don't have enough eggs to make a big Batch of Noodles, Just add 1 Egg then 1 Egg Shell of water. Expecially with the Prices of Eggs now a days, it's cheaper to make 3 Eggs then 3 Egg Shells of water to make basically 6 Batches of Noodles. It don't really change the Flour, it just makes more noodles with leggs eggs.
Step 2: Step 2: Form Into Baseballs
After dough is Combined into a Big Doughball. Break off Baseball size pieces.
This is easier to manage then 1 big dough ball.
Step 3: Step 3: Rolling Out the Dough
In this step. You roll out the Baseball size Dough until you get around 1/8th of an inch. Almost like Pie crust.
As you roll it out, continue to sprinkle flour on the top, Flip it sprinkle more flour, you don't want the dough to be tacky this time.
Continue to roll out til you are at around 1/8th Inch in thickness.
Then, you add flour to the top and start rolling up into a Log, kind of like a Pumpkin Roll up or Cinnamon Roll.
Step 4: Step 4: Cutting Pt. 1
This step is fairly easy and straight forward.
Cut about 1/4 Inch in width. Or smaller depend on your liking.
Once you cut the noodles up, they will look like little Pinwheels.
You unravel the Pinwheel noodle and straighten them out.
Step 5: Step 5: Cutting Pt. 2
Once the noodles are all lined up in a row, what I do is cut palm width. I put my Palm up to the end of the row of noodles, mark it then cut it, the whole stack as shown in the attached photos.
Step 6: Step 6: Cutting Pt. 3
Once you cut the Noodle stack, slide it under what you have just cut and cut again without having to remeasure. and Do so until the whole stack is cut.
Step 7: Step 7: Dusting
Once the Noodles are cut, Dust the stacks with Flour. Then toss it like you would a Salad. Sprinkle flour on the top, then with your fingers like a Bucket on a Truck, Schoop the noodles under neight, Lift up and twist your hands to turn on it's self.
This will coat the noodles with flour and it will also help the noodles from sticking together.
Once this is done, you can repeat Step one to make a few more batches, Always Tossing after each batch because the longer the noodles sit in a pile the liquid from the egg will make the noodles wet again. So toss with new flour as you pump out the batches.
Step 8: Step 8: Cooking, Plateing and Eating
After The noodles are made.
You have a Whole Turkey Breast, Rump Roast or even Whole Chicken Boiling in water. Once meat is tender to Pull apart, then it's time to add the Noodles.
Add the Noodles to the Broth (Turkey, Chicken or Beef) and Cook til the noodles has no resistence behind it when cut with a fork (Cut Thicknes Noodle). Once it's easy to cut a noodle with no effort, it's time to add the meat you have shreaded.
Simmer a little longer to warm up the meat.
Plate it over some Home Made Mashed Taters, NOTHING Beats a Pile of Mashed Taters with noodles over the top!
Hope you enjoyed this Instructable and you make my Mothers Noodles. if you get around to it, comment and let me know what you think!
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