Making Homemade Noodles

Homemade Noodles

Ingredients:

• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking powder
• 3 eggs, lightly beaten
• milk, as needed

Directions:

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

Pizza Cutter for Cutting Homemade Noodles

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Food Processor Homemade Noodles

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

Cutting Homemade Noodles

Make Homemade Noodles In Your Bread Machine

Basic Pasta

Ingredients

• 2 cups all-purpose flour
• 1 cup semolina flour
• 1 teaspoon salt
• 1 tablespoon olive oil or vegetable oil
• 7/8 cup water

Directions

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