Wednesday, September 24, 2008
Homemade egg noodles
2 cups all-purpose flour or wheat flour
3 egg yolks
2 teaspoons salt
1/4 to 1/2 cup water
Make a well in center of flour. Add egg yolks, egg and salt; Mix thoroughly. Mix in water, 1 Tablespoon at a time until dough is stiff but easy to roll.
Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-thin rectangle on well floured cloth covered board ( keep remaining dough covered ). Loosely fold rectangle lengthwise into thirds, cut crosswise into 1/9-inch stripsfor narrow noodles, 1/4 inch strips for wide noodles. Shake out strips and place on towel until stiff and dry, about 2 hours.
Break dry strips into smaller pieces. Cook in 3 quarts boiling water ( 1 Tablespoon salt ) until tender, 12 to 15 minutes, drain..( To cook half the noodles, use 2 quarts water and 2 teaspoons salt ).
Do-Ahead Tip: After drying, noodles can be covered and stored no longer than 1 month
I don't roll mine out as thin as they say because we like a thicker noodle..and I make mine wide..
I have never made these cooked in plain water..I most usually cook some good chicken ..You need a good broth I have used beef and pork but chicken is our favorite..
I don't break my noodles up either..You see how I cut them ..I just throw them in the broth like that..and I have never stored them because I throw them all in the pot..I have added pictures of my noodles so you can see..If you make them let me know how you guys like them..
I have been making these for probably close to 30 years and they are a favorite over store bought in our house..
I am somebody. I am me. I like being me. And I need nobody to make me somebody. Louis L'Amour