Homemade egg noodles drying on the counter.
Credit: starrgirl | ©starrgirl
The Most Authentic Noodle Recipe You'll Ever Have
The most loved and requested menu item in my family is homemade egg noodles. The family recipe is more than 150 years old, although I suspect it goes back even further. I used to help my grandmother roll out egg noodles when I was a child in the 1950s. Grandma, who was born in 1899, learned to make them from her mother and still used her mother's wooden cutting board to roll and cut the homemade egg noodles on. Today my son has that cutting board and I use one that is an exact replica.The recipe for homemade egg noodles is basic and simple, but making these egg noodles from scratch is becoming a lost art. Homemade egg noodles have a freshness and tender quality that you just don't get in prepackaged egg noodles.
To get started making homemade egg noodles, gather together your cutting board (you can use a marble or granite surface if you have it), a deep mixing bowl, a fork, a large serrated knife and a rolling pin. Grab some newspapers or brown paper bags for drying the egg noodles. I usually take my cutting board to the kitchen table as I like that height for rolling out the homemade noodles better than the height of the counter top.
Recipe
4 eggs
2 cups all purpose flour
1 tsp salt
1/8 cup of water
These measurements are approximate because Grandma didn't measure when she made egg noodles and neither do I. You just learn the feel of the dough, but I know that each egg will take about a half cup of flour and one egg will make enough homemade noodles to serve two people. Of course, that's if they only eat one serving.
Break the eggs into the mixing bowl and whip them with a fork. Add the water and salt and beat a little more. Add 1 cup of the flour and stir until blended. Stir in the rest of the flour until the dough comes away from the sides of the bowl. Depending on the size of the eggs, the amount of flour needed may vary.
Work the dough with your hands either in the bowl or turned out onto a floured cutting board, adding flour as needed. The dough should be firm and elastic, not wet. When the dough is cool to the touch and not sticking to your hands, it is ready.
- Basic noodles are simply made from flour, eggs, water and a pinch of salt.
- Roll the dough as thinly as you can for the most tender noodles.
- Noodles need to be made ahead of time and allowed to air dry.
Comments
Dave
(Guest)
(Guest)
11/25/2009
I have been making noodles almost exactly like yours for years. Like you, I learned from rolling out the dough with my Grandma in the 1950s. The similarities are striking; right down to the newspaper all over the kitchen (and card table!) And you're right. Measurements are not exact...I once asked her, "How much salt?" and she said, "Oh, a little bit!" The noodles are a staple at our family gatherings at Thanksgiving. I roast a whole chicken and use the "drippings" plus some store bought chcken broth. And I even add little chunks of chicken like you do. I substitute cream (my grandparents had dairy cows) for water. They are nothing but delicious...and the smell means family, friends, home and Thanksgiving to me. Your grandparents must have been from the south! Thanks...Dave
I have made my own homemade noodles for years. Glad to see someone else does, too. Your recipe ingredients are similar to mine. I roll mine out as thin as possible into one giant rectangle, that usually ends up more circular than rectangular, dust very lightly with flour and then roll up and cut into noodles. As I unroll each noodle strip, I lay them out along side each other, and cut them into about 6" lengths, leaving them out on the table to dry a bit. I toss them about periodically to prevent sticking, redistribute any flour and aid in drying. I have never used newspapers so might have to give that a try next time. I often make up a large batch and cook half after only about 1/2 hr, but will dry the remaining noodles for longer time period and freeze for use later.
Wretha
(Guest)
(Guest)
12/29/2008
I made pasta tonight, I followed your recipe, since I live at high altitude with very dry atmosphere, I used less flour. I didn't let the noodles dry, I cooked them right away and only cooked them for 3-4 minutes in lots of salted boiling water. Wow, they sure turned out tasty! Thanks for posting this recipe!!!
Wretha
read about my adventures living 100% off grid
http://wretha.blogspot.com
Wretha
(Guest)
(Guest)
08/19/2008
Very good recipe, I can't wait to try it! I put this recipe on my blog, it contains a link back to this page and the proper credit is given to you of course!
http://wretha.blogspot.com/2008/08/pekoe-and-pasta.html
Feel free to check it out.
Wretha
Interesting !
Very clear cut, detailed instructions. Great job. :-)
This is great. I once lived with someone who made home made egg noodles and have really missed them. These are clear instructions--thank you for the recipe
I make everything homemade..! always have..Great article
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