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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 Free2B from North Royalton, OH
This is such a fast way to make homemade noodles (makes enough for a family or party of 8).
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.
I never dry my noodles. After rolling the dough out, I immediate cut them. Then I cook them at once. My husband suggested that I use a pizza cutter.
Pour your batter into a plastic ketchup bottle. Squeeze into boiling chicken broth to make quick noodles.
Mix ingredients in order given, adding enough flour to make stiff. Roll on floured surface. Let rest 20 minutes. Cut into strips. Use in soup or casseroles.
Ever get the urge to make homemade noodles? Instead of cutting them with a knife, which can take a long time and can be frustrating, get out your pizza cutter...
Use your bread machine to make the dough for homemade noodles. This guide includes recipes and instructions for how to make homemade noodles in your bread machine.
Mix well. Add enough sifted flour to make a dough that will roll out without sticking (like pie crust). Cut and cook at once or allow to dry and store to freeze. May want to double recipe.
Beat eggs and add milk, baking powder, salt, and flour enough to make stiff. Knead and roll out. Cut and cook 10-15 minutes. Need not be dried.
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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.
Roll out to 1/8 inch thick let dry for 2 hours or more if you need the time. Cut into 5x8 inch shapes, size is approximate. Stack the shapes and slice 1/4 inch slices across the 5 inch side.
Scatter them out on the floured surface to dry. If you make more than you are using that day, they freeze wonderfully. You can dry them out completely but they will be somewhat brittle. You will want to lay them out straight and flat instead of scattering them if you dry them completely. Still freeze them to be safe.
You can make your noodles as wide or thin as you wish.
Source: My mother's tried but true recipe.
By Ann/latrtatr from Loup City, NE
I give you big Kudos for the effort necessary to make homemade noodles! If I had enough kitchen counter space or a dining room table I certainly would give this recipe a try but will pass along to others who I know do have the space and will make this :-) (01/13/2010)
Combine 1 cup of flour with remaining ingredients. With mixer at low speed, beat 2 minutes, occasionally scraping bowl with spatula. With wooden spoon, stir in enough more flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 10 minutes. Wrap in waxed paper and let stand 30 minutes.
Roll out half of dough on floured surface with floured rolling pin, forming rectangle 20x14 inches. Fold in half crosswise and then in half again. Cut in 1/8 to 1/2 inch strips. Place in single layer on clean cloth towels to dry. Repeat with remaining half of dough. Let noodles dry 2 hours.
To cook, drop into boiling salted water or boiling soup; cook 10-15 minutes or until tender.
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. (Add a little water or milk if the dough is too dry.) Knead the dough until it is thin enough to cut into noodles. Cut the noodles to the desired thickness and let dry for 20 minutes. Or you can put the noodles in soup and slow cook them until they are done.
By Robin from Washington, IA
Combine eggs, cream and salt. Beat thoroughly and stir in flour gradually to form a dough that can be formed into a ball. Knead on a lightly floured surface for 10 minutes. Divide dough into 4 portions. Roll each portion, stretching dough until paper thin and transparent. Let dry 30 minutes. Cut into strips of desired widths and drop into boiling salted water and cook for about 6 minutes. Portions to cook: 2 cups noodles, 2 qts. water and 2 tsp. salt.
By Robin from Washington, IA
Beat the egg, then add the salt and enough of the flour to make a stiff dough. Knead on a floured board for 3 or 4 minutes.
Combine egg, oil and water. Beat well. Combine flour and baking powder with liquid.
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.