Mix the dry ingredients in a medium size bowl. Make a well in the center and pour in the eggs. Gradually mix the flour in until all of it is well incorporated. If the dough is too dry and crumbles, add some milk a tablespoon at a time. You want it to hold together well, but not be too wet, like pie crust dough. Cover the dough or put it in a large resealable bag and let it rest for 1/2 hour.
Cut the dough in 3 or 4 equal pieces. Work with one ball at a time, keeping the others covered or in the bag. With each one, sprinkle your working surface with a little flour, and dust the rolling pin with flour. Roll each ball out as thin as possible. Set each rolled out circle aside for about 1/2 hour let it dry a little.
When the circles of dough are dry enough that they won't stick together, stack them on top of each other. Roll them up into a fairly tight cylinder. With a sharp knife, slice across the cylinder into whatever width noodles you want. When done, pick up each piece, unroll it, and put each individual noodle on a pasta drying rack, or on a table to dry.
My mother always let the noodles dry out for a few hours. I don't. I let them dry as long as it takes to make the soup or sauce I am using them for.
Cook until tender. The length of time required depends on how thin you rolled the dough. I like them slightly thick, and they take about 15 minutes then.
Any leftovers can be put in a clean paper bag, closed, to store.
Source: My Mother's recipe
By Copasetic 1 from North Royalton, OH
Put 4 eggs in food processor, turn on until beaten (make sure you use the blade on the processor for the whole thing). Then turn the eggs on while adding self-rising flour to it, and make sure the dough ball is real stiff, but soft enough to roll out. Then just pinch enough to roll out very thin with a rolling pin, if you don't have a pasta maker. I have made them by hand since 1962.
After getting the dough rolled out, just roll it up and cut thin with a real sharp knife. Add self-rising flour on a large cookie sheet, spread the noodles on it. Keep lots of flour on them until all done then let them dry.
Either cook in chicken or beef broth, I use canned broth, and add a full stick of margarine, cook till done. Or make ahead and freeze (remember to pinch off several balls of dough to roll out). My daughter always makes hers ahead for Easter, Thanksgiving and Christmas dinners. And my granddaughter makes them several times a week.
Source: This recipe was taught to me on the farm when I was 10 years old, it's a family recipe.
By Rossington_R. from Reedsville, Ohio
Measure all ingredients into bread pan. Select Dough setting. Press "Start/Stop" and allow to mix 8 to 10 minutes. Then press "Start/Stop" to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if dough is sticky. Cut into 1/8-inch wide strips for narrow noodles or 1/4-inch for medium-wide noodles. Cook noodles in a large pot of boiling, salted water for 10 to 15 minutes. Drain in colander.
As you can see, the machine is used just for mixing the dough, so if you have a different machine, you'd just run it on the Dough setting for 8 to 10 minutes.
I got an email through Thriftyfun asking for this, but the emailer is no longer registered with Thriftyfun, so I can't send it directly to her.
By jantoo from Kenosha Co, WI
I have RH so my hands aren't very good for doing some cooking. Yesterday my grandson and I were a bit under the weather so I decided to make some home made chicken noodle soup. There are some stores that have the home made type but I couldn't find any yesterday so I decided to make some using my bread machine. I can't knead any kind of dough because of my crippled hands. Anyway, I put everything for the noodles in the bread machine and set it on knead. It worked great. I have a hard time making cookies so so now I'm going to try that next. I love it when I can find dual uses for my kitchen appliances.
By Deebomb from Lexington, SC
By Betty Scoggins
By Amalia Rinaldi
Combine egg, oil and water. beat well. Combine flour and baking powder with liquid. Roll out paper thin. Let rest. Slice and let dry before cooking. There is no salt in this recipe.
Beat the egg yolks and the whole egg together until light. Beat the water and salt in. Stir in floured and work with your hands. Divide dough in 3 parts. Roll out on floured board and let dry. Roll up and cut when they have dried. These can be rolled and cut with a noodle machine, if you like.
By Robin from Washington, IA
By Robin from Washington, IA
I have loved these since I was a kid and my mom and grandmother used to make them! Mix the flour, eggs and food coloring together to form a dough.
Combine 1 cup of flour with remaining ingredients. With mixer at low speed, beat 2 minutes, occasionally scraping bowl with spatula.
Nothing like homemade noodles, and they are so easy. Mix the egg, salt and milk well. Add flour, dough will be sticky and somewhat stiff. Pour out on well floured surface and knead to make smooth.