Homemade Noodles recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Noodles

These delicious egg noodles are amazingly simple to make. For thicker noodles, simply add baking powder to the mix.

354 people made this

IngredientsServes: 4

  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 125g sifted plain flour
  • 1/2 teaspoon baking powder (optional)

MethodPrep:30min ›Cook:10min ›Extra time:2hr drying › Ready in:2hr40min

  1. Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing). Separate into two balls.
  2. Roll out dough and let stand for 20 minutes.
  3. Cut into strips and spread to dry, dust with a little flour. Let dry for approximately 2 hours.
  4. Drop into hot water, soup or stock; cook for about 10 minutes.

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Reviews & ratingsAverage global rating:(292)

Reviews in English (231)

by KATRINA55

This is a wonderful recipe & so simple. I used my food processor. Just mix the egg & milk together in one bowl & put the dry ingredients in the processor bowl. Put the top on,turn on the processor & slowly pour the wet ingredients through the food chute. In just seconds, it will form a ball. Stop the processor immediately & VOILA that's all there is to it! Just have to roll it out. Thanks for the recipe.-10 Feb 2006

by MUCINDARELLA

I have made these for years. I don't use the baking powder and I roll them as thin as I can. The broth is what really makes them good. I just use some cans of chicken broth and add a few bullion cubes to it to make it stronger. Everyone loves it and I am asked to make it a lot. To keep from making a big mess you can roll it out onto some floured wax paper and toss the wax paper flour and all when you're done.-27 Jul 2001

by Holly G.

My family loves it when I make these noodles for my chicken noodle soup. I have made these several times with baking powder, w/o baking powder, rolled thin, rolled thick, dried out , not dried out. Personally like to add the baking powder it makes them a bit more airy, I also like them rolled thicker, & they don't need to be dried out at all. I make them & in to the pot they go,very quick & easy. These noodles are also great the next day as they sit over night in the soup they don't get mushy. Yummy comfort food!-04 Jan 2007


Homemade Rice Noodles

After Bill posted his Homemade Cheung Fun recipe a while back, I have been wanting to post this homemade rice noodle recipe.

It’s perfect for stir-fried rice noodle dishes like Beef Chow Fun. But this recipe is mostly for readers who don’t live near an Asian market. If you do live near an Asian market, we advise that you save yourself some time and simply buy the pre-made fresh rice noodles in the refrigerated section of the Asian market.

But if you don’t have access to a ready supply of fresh noodles, we hope you find this recipe useful!


Easiest Homemade Noodles Ever Recipe

Noodle-making is a culinary art among most Amish cooks. When it comes to Amish cooking and baking simplicity is the hallmark. And you don't get much more simple than this easiest homemade noodles recipe ever, really, you don't.

You might be like me and think that homemade pasta is a complicated, laborious process, but it's not. Or it doesn't have to be with a recipe like this.

Scratch-made noodles are an age-old art. Amish moms learn from their moms and then pass the craft down to their daughters who pass it along to theirs and so on. The noodle dough is often pressed super thin and then hung to dry on drying racks Sometimes really thin noodles are just put on cookie sheets to dry, but the racks are really a site to see. The size of noodles are simply a preference factor. Some Amish cooks like super thin noodles, others like wider noodles. You can let your own taste and preference guide you.

Delicious Amish homemade noodles!

Some Amish cooks have sped up the process by buying hand-cranked "noodle makers." This is quicker than getting a knife and manually cutting out each noodle, although some old-timers still do that.

People often think of Italian and pasta together, but Amish and pasta are synonymous also. Homemade pasta can be made out of just a few ingredients and makes a filling dish. Keep in mind that the Amish came to the USA from Germany, a part of Germany that shapes similar culinary roots with Italy, so the Amish propensity for pasta isn't a stretch.

Different Amish settlements enjoy different types of homemade pastas depending on their lineage. The Swiss Amish settlements of Berne, Indiana have a different pasta preference than the Amish of, for instance, Lancaster County, Pennsylvania. Foods the Amish eat there tend to be more Germanic in origin, while other settlements are more Swiss oriented.

This is the recipe that made these super simple noodles that I spotted at an Amish benefit supper. These were some tasty noodles! Some quick tips to get more enjoyable out of these:


Why Char Siu?

Well, why not char siu? Char siu is such a classic meat garnishing that it’s pretty much mandatory to have in any of your garnishing. If you have trouble accessing char siu, don’t worry! I actually covered this recipe here. But what if you are too lazy or not enough time to make char siu? Check your local asian stores. I guarantee that they carry it. Just ask for a pound or more for your guilty pleasure, meals, or garnishing.


Important Tips:

Whether making plain white noodles or homemade egg noodles, many of our key tips remain the same:

  • Don’t be tempted to add more water! The dough will take some time to come together, as the flour gradually absorbs the liquid in the eggs. Resist the urge to add additional water, which will make the noodles gummy rather than springy. If you live in a dry climate and the dough hasn’t come together within 4-5 minutes, add 1 additional tablespoon of water. But that’s it!
  • Flour often! To prevent the noodles from sticking together, constantly flour the dough during rolling and cutting.
  • Remember that noodles expand when cooking. This means they have to be pretty thin when you’re rolling them out. Ideally, the rolled dough should be thin enough to read a newspaper through. A pasta roller really helps with this.
  • Use weight measurements for more consistent results. Measuring technique and variations across measuring cup tools can create a lot of inconsistency. Measure the flour in this recipe by weight for the best results.
  • All purpose flour is fine to use. (Different from our other recipe!) In our regular white noodle recipe, we suggest using bread flour (which has a higher gluten content). However, we found that all purpose flour worked just as well (if not better) in this egg noodle recipe.

Homemade Pasta Noodles

If you’ve never had made-from-scratch pasta, I really can’t describe how much better is than store-bought! You’ve just got to give these Homemade Pasta Noodles a try.

Obviously I’m not going to make homemade noodles every time I serve pasta to my family. I just don’t have that kind of time on my hands.

But when I do have time, it’s so worth the time and effort! The difference between homemade and store-bought pasta really is amazing.

To help make the process faster and easier, I recommend having a food processor and a pasta maker, although you can do the entire process by hand.

But a pasta maker is such a fun kitchen gadget. I have a hand cranked pasta roller–you don’t need anything expensive or automated. Plus, there’s something really satisfying about turning the crank and watching the ribbons of pasta emerge from the machine.

This pasta recipe, like most, is made with very basic pantry staples. And although I explain the process for making long, fettucine-style noodles, you can use the same recipe for almost any kind of pasta.

I usually serve my homemade pasta with a simple marinara, pesto or alfredo sauce, or some butter and Parmesan cheese. Browned butter with fresh herbs is also a favorite.

If I go to the trouble of making it from scratch, I definitely want the pasta to be the star of the dish!

This is also a great recipe for kids to help in the kitchen with. They really love working the pasta machine and cranking out the noodles!

If you’ve never tried making Homemade Pasta Noodles, go for it! It’s satisfying, fun, and the results are absolutely delicious!


Homemade Whole Wheat Egg Noodles

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1 x
  • Category: Pasta
  • Method: Mix and prep
  • Cuisine: American

Description

Homemade whole wheat egg noodles are delicious and simple! Make them from scratch and enjoy the fantastic flavor in Chicken Noodle Soup or as pasta with sauce on them.

Ingredients

  • 2 1/3 cups whole wheat flour (I recommend white whole wheat flour for lighter noodles.)
  • 1/2 teaspoon sea salt
  • 2 large eggs, beaten
  • 1/3 cup water, plus more as needed
  • 1 teaspoon olive oil

Instructions

Make the Noodles:

  1. In a large mixing bowl, whisk together the flour and salt. Then, make a “well” in the middle using your finger.
  2. In a separate small bowl or glass measuring cup, whisk together the eggs, water and olive oil. Pour this wet mixture into the “well” in the middle of the dry mixture. Stir with a spoon until the ingredients are mostly combined. Add a little more water if it is too crumbly and not coming together like a dough.
  3. Generously dust flour over a clean countertop. Dump the dough out onto the well floured surface and knead it with your hands a little bit to get the ingredients combined well. Form into a round disc-shaped dough ball. Sprinkle with a little more flour.
  4. Use a well floured rolling pin and roll out your noodle dough until it’s very thin, about 1/8 inch in thickness. If needed, add more flour under the dough to keep it from sticking to the counter. This is very important!
  5. Use a pizza cutter to cut long strips of noodles as thin or thick as you like and any length you like, but try to keep them a uniform size.

Cook the Noodles:

Simmer your homemade egg noodles in a big pot of salted water until noodles are fat and tender to the bite (aka al dente). Drain in a colander. Or, try using them directly in this Chicken Noodle Soup.

Store the Noodles for Later:

Option 1 (Freezing the Dough): After Step 3, place the dough in a freezer bag, seal, and freeze until ready to use. The dough will be good for about 3 months. When you’re ready to use it, thaw the dough in the refrigerator for 24-48 hours and following the instructions, beginning with Step 4.

Option 2: (Drying and Storing the Noodles): Complete the recipe through Step 5. Spread the cut noodles on a wire cooling rack and let dry for about 2 hours. Store in an air-tight container in the pantry for up to a month.


Homemade Egg Noodles

This recipe explains how to make - by hand or with the aid of a pasta machine - the basic dough for egg noodles. Using this recipe, you can cut the dough into a variety of sizes and shapes to prepare cannelloni, tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagne.

Pour the flour into a large mixing bowl or in a heap on a pastry board, make a well in the center of the flour and in it put the egg, egg white, oil, and salt.

Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water and press them into the ball.

TO MAKE PASTA BY HAND: Knead the dough on a floured board, working in a little extra flour if the dough seems sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap it in wax paper and let the dough rest for at least 10 minutes before rolling it.

Divide the dough into 2 balls. Place 1 ball on a floured board or pastry cloth and flatten it with the palm of your hand into an oblong about 1 inch thick. Dust the top lightly with flour. Then, using a heavy rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within an inch or so of the farthest edge.

Turn the dough crosswise and roll across its width. Repeat, turning and rolling dough, until it is paper thin. If at any time the dough begins to stick, lift it carefully and sprinkle more flour under it.

To make tortellini and ravioli, follow the cutting directions in those recipes. To make tagliarini, fettuccine, tagliatelle and lasagne, dust the rolled dough lightly with flour and let it rest for about 10 minutes.

Then gently roll the dough into a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips- 1/8 inch wide for tagliarini, 1/4 inch wide for fettuccine or tagliatelle, and 1-1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. In the same fashion, roll, shape, and slice the second half of the dough.

A PASTA MACHINE will do both the kneading and rolling. Pull off about a third of the dough at a time, set the smooth rolls on the pasta machine as far apart as possible and feed the piece of dough through them. Reroll this strip 4 or 5 more times, folding under the ragged edges and dusting the dough lightly with flour if it feels sticky. When the dough is smooth, shiny, and elastic, it has been kneaded enough.

Now start to roll it out, setting the machine to the second notch and feeding the dough through with the rolls closer together. Then set the machine at the third notch and roll the dough thinner. Repeat, changing the notch after each rolling, until the dough is about 1/16 inch thick.

To make tagliarini, feed the dough through the narrow cutting blades of the pasta machine to make fettuccine or tagliatelle, feed it through the wide blades. For lasagne, roll the dough into a jelly-roll shape and cut it by hand into 1-1/2 to 2 inch wide strips.

Homemade egg noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook them in 6 to 8 quarts of rapidly boiling salted water for 5 to 10 minutes, or until just tender (al dente). To test, lift out a strand and taste it.


Homemade Soba Noodles

This recipe is a nihachi-style soba and uses a classic 80% to 20% ratio of buckwheat to all-purpose flour. For a gluten-free option, replace the all-purpose flour with tapioca flour. You can find some great wheat producers — I particularly like Anson & Mills’ Ni-Hachi Sobakoh.

Special tools come in handy if you want to make artisan-style noodles: a soba bocho (soba knife) for cutting the noodles, a memboh (rolling pin) and a koma-ita (cutting guide). You can find these at Japanese markets or online shops but don’t sweat it if you don’t have them. A kitchen knife and ruler do the job. The thickness will be different from authentic soba noodles, but the flavor will be there.

You can also use a pasta machine, but I do encourage you to try making the dough by hand. I recommend using a digital scale to measure the flour. You can find all soba tools at Hitachiyausa.com.

Dampen a paper towel or dish cloth and place underneath the large bowl to stop it from moving. Sift the buckwheat and all-purpose flours into the bowl. Set aside 2 tablespoons of the filtered water and pour the rest in the bowl. Using your fingertips, work the water into the flour until well combined. Scrape any excess dough off your fingers, then continue to work the dough until it forms a crumbly mass.

Using the palms of your hands, knead the dough in a counterclockwise direction, then back to clockwise repeatedly: If the dough feels dry, add a tablespoon of water and continue kneading until the crumbly mass forms dough balls the size of a pebble. Gather the small balls until they form balls the size of walnuts. Eventually, the large balls will combine to form one piece of dough. It should be smooth with no visible cracks. To test the firmness, it should feel like your earlobe.

Press the ball into a disk about 1 inch (2.5 cm) thick. This will take about 5 minutes. If the dough still feels dry, sprinkle a few drops of water, but don’t be tempted to add any more. You don’t want a wet and sticky dough.

Sprinkle the cutting board and the dough with a pinch of tapioca starch. Using a rolling pin, roll the disk into a square of about 18 inches (45 cm) on all sides and 1/8-inch (3 mm) thick. Run the palm of your hand over the surface of the dough and check if there are any thick areas. Do not flip the dough while you are rolling it out. You want it to have an even thickness.

Generously sprinkle starch on the left half of the dough. Fold the right side over the left, but do not press on the fold — it is important not to crease the dough, as this will cause it to crack. The starch keeps the dough from sticking to itself. Next, generously dust the top half of the dough and fold the bottom half over the top half. You will be shaking off the starch after the noodles are cut, so don’t worry about over dusting.

You now have a “stack” of dough that is four layers thick. Starting on your right side (the side where the dough has been folded), use a ruler and knife (or cutting guide and soba knife) to slice it into thin noodles that are even in size, about ⅛-inch (3 mm) thick. Handle the noodles gently by lifting them from their middles and shaking off the dusting starch by tapping the noodles at their ends. Transfer the noodles to a parchment-lined baking sheet, laying them flat. Do not bundle or twist the noodles or they will break. When the sheet is full of noodles, cover it with a dry dish towel and plastic wrap and keep refrigerated until you are ready to cook the noodles. They are best eaten on the same day but will keep for up to two days in the refrigerator.

To cook the noodles, bring a large stockpot of unsalted water to a rolling boil over high heat. Gently drop the noodles into the boiling water, making sure the water stays vigorously boiling so the noodles don’t stick together. Soba noodles need a lot of space to swim in and don’t like to be stirred. It is advised to cook only two servings at a time until al dente, about 90 seconds to three minutes (depending how thick they are).

Scoop the noodles with a large sieve in one scoop. Transfer the noodles to a strainer that is set in a bowl of cold water to stop the cooking. Remove any surface starch by giving the noodles a vigorous rinse under cold running water. Drain and then rinse the noodles once more. Drain thoroughly by hitting the side and bottom of the strainer, but don’t toss the noodles. Transfer the cold noodles to plates and serve immediately.


Homemade Pasta Serving Suggestions

If you’ve never had fresh pasta before, you’re in for a treat! Its chewy, bouncy texture and rich flavor make it so much better than the dried pasta at the store. In fact, these noodles are so good that we usually serve them really simply. They’re fantastic with marinara sauce, pesto, homemade Alfredo sauce, or olive oil and vegan Parmesan or Parmesan cheese.

Of course, they’re delicious in larger pasta dishes, too. Use them instead of dried pasta in any of these recipes:


Watch the video: #AthanasiosKouris Φτιάχνω Βούτυρο και Ξινόγαλα με τον παραδοσιακό τρόπο - Τι πρέπει να ξέρω! (May 2022).