Noodles

I was wondering if anyone could share a good old recipe for homemade noodles? My mother made them and we always used them to cover our mashed potatoes and dressing instead of gravy. She died four years ago and my dad and I long to have them again.

Re: Noodles

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Diann's picture

Re: Noodles

I've never had that happen, either. Must have been something in the feed they gave the chickens, maybe? You can just tell everyone they are St. Patrick's Day noodles! :)

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LOL...or just serve them with the green bacon and green eggs ;-)

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Has anyone ever had their noodles have a sort of greenish tinge to them after they have dried? Any idea why this would have happened? Used only egg yolks........thanks

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No, I have never had that happen! That is really weird.

Diann's picture

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Nope, haven't encountered any problems with the smileys. Hope I didn't just jinx myself!  Wink

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I've got a hand cranked cutter that I bought for like $20 that works pretty good. Recently from my constant searching for new and wonderful things I found out that we have a company that makes the egg noodles for all the Chinese restaurants in Charlotte and the surrounding area. I called them up the other day and they said the least they sold was 30 pound boxes which would take me a year or so at best to consume feeding them to everyone I know. I stayed on the phone with a lady who was one of the owners of the company (telling her how much I loved Chinese food and especially egg noodles) and as we were saying our goodbyes, she said "Drop by, I'll give you a 5 pound bag to see what you think of them". I picked them up yesterday and they are the best noodles I've ever had in my life! The ones I have hand made were decent, but these are fantastic! I even made spaghetti today for lunch, and it was good as the pasta for that. I've already told enough people about them that we're going to get a thirty pound box in a couple of weeks. I can't make them that good, and for about $23 for thirty pounds, I can't really beat that. We be having a noodle frenzy in Charlotte!
Thanks,
Charles

Re: Noodles

  I'm an avid noodle maker . I use two hand cranked noodle makers and it's become a full day or two family affair.   I found using brown eggs gives the noodles a nice golden color and adding 4 eggs and 3 cups of flour along with the salt and a table spoon of vegtable oil then kneading well helps the noodles glide through the dough press and cutters  without tearing and getting stuck. also keeping a small mound of flour on your cloth to sprinkle on the cutters and on your hands keeps the noodles from becoming a sticky gooey mess.  I also found using whole wheat flour in some of my batches is a tasty healthy alternative to  traditional noodles.   I learned over the years that  allowing the noodles to air dry a few hours to overnight then the breaking into  serving size pieces and placing in zippered freezer bags  works better then storing dry and risking mold forming if noodles are not completely dry,  this also allows you to serve fresh tasting noodles to your family or guests months down the road.  ENJOY!!!                 

Re: Noodles

GOD BLESS YOU

RE egg whites and salt

Mother, aunts and gandmothers all stated that the yolks only made tastier, more tender noodles and the salt was already in the broth they would be cooked in. And yes to save the egg whites for those wonderful angel food cakes and the cooked egg white frostings.  Oh yum. Nostalgia time for sure.

Diann's picture

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 Luv, the noodles didn't plump up much. My husband likes them thin, but they did have a little bite to them due to the fact that I only cooked them a couple minutes or so. Now that he knows I can make them, I am in trouble, lol  Smile  ~Diann

Re: Noodles/smileys

had any challenges with the smileys ??? I am a bit paranoid about clicking on things I am not sure about.  One set a few yrs ago made a mess for me.

Diann's picture

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Man, wish I had a pasta maker -- mine are attached to the end of my arms, lol!  Wink ~Diann

Diann's picture

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I mixed my noodles with roast beef and served them over mashed potatoes...yummm! Also, my MIL adds just a "bit" of baking powder to her noodles when making them, which I also do, but I'm not sure of the reasoning behind that. Anyone know the purpose of the baking powder? That's usually used to make something rise. ~Diann

Re: Noodles

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

Do your noodles "plump up" and get kind of fat?  If you like chunky noodles, the baking powder might be what does that.  My husband likes them really thin (like store-bought egg noodles), so that is why I use my pasta maker to roll them out.  Personally, I like them a little thicker and to have a little bit of "bite" to them.

Re: Noodles

I'm showing my ignorance here, but what are noodles - the recipe sounds like some type of spaghettii or macaroni?  Is there a difference between noodles and pasta? I've noticed that Lovina frequently has noodles on the menu.  What are they typically served with - some type of sauce or gravy? 

dcharrison's picture

Re: Noodles

Noodles are a form of pasta.  Most differences are really in the shape of pasta - although some would argue that.  But noodles are usually a flat, wider pasta - can be about the width of linguine to a extra wide noodle (1/2 inch to maybe 1 1/2-2 inches) & usually have more egg yolk in them than other forms of pasta.  If you are in the US in particular, you might know of Reames Egg Noodles in the frozen foods - this is the type that is being talked about here for the most part.  I usually cook them with beef, chicken or turkey and serve them over mashed potatoes.

Cindy/KS

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so in the recipe that Kevin posted, is that 3 whole eggs or 3 egg yolks?

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"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

I believe it is three whole eggs.

dcharrison's picture

Re: Noodles

I like just the egg yolks.  It makes them kind of yellowish & I think more tender.  I think they also "rise"better in that they thicken up.  I like a noodle that you kind of bite into a bit.  Uaually making them about 4-6" long.

I have never gotten the pasta maker for my Kitchen Aide, but I do have an electric noodle maker as well as a manual one that you clamp to the table.

Cindy/KS

Diann's picture

Re: Noodles

Well, since everyone made me hungry for noodles, I decided to make some Monday morning. I let them dry all afternoon, then made them for supper that night. They do cook up very quickly, so you have to keep a close eye on them! ~Diann

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Diann,

Pretty cool that you made them!  This is an interesting noodle discussion...If anyone has a copy of the book I co-wrote with Lovina's Mom called The Amish Cook: Recollections & Recipes, there is a photo in the front of the book of Elizabeth's homemade noodle dough drying....They sort of look like socks or pantyhose drying on a rack!  They were delicious, though...Elizabeth would use the whole egg, not just the yolks, but Cindy is right, you can use just yolks for a more "yolky" color....Kevin

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Kevin,

Do you have to let them dry or could you use them fresh?

Pam

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"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

No, you can use them fresh.  Usually you let them dry out about 30 minutes or so before you cook them.  My mom always rolled them out thin, then rolled the sheet of dough up jelly roll style and sliced into strips.  I like to use the pasta attachment with my Kitchenaid mixer because I can get them super thin, which is how my husband likes them.  Usually I just throw them in homemade chicken noodle soup!  Mmmmm.

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GOD BLESS YOU

Holidays,birthdays,family get togethers ALWAYS had homemade noodles. And my other could even be convinced that we NEEDED them just because. Only the last two years have we not had homemade and that is because my daughter visits Ohio and her grandfather and brings home a couple bags of them from Sugarcreek. When i get to feeling better the homemade ones will be back on the menu.

dcharrison's picture

Re: Noodles

Don't have the recipe here at work, but always just use egg yolks, milk & flour to the consistency that you want it.  We found that if you put salt into the batter, then they tended to be more tough than without.

Then take your egg whites & make an angel food cake!

Cindy/KS

Re: Noodles

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

Or use the egg white to make spectacular French macaron cookies! They are the bestest!

Re: Noodles

I love home made noodles, I have my husband's grandma recipe. My recipe is a little different. 2 eggs, 1 Cup flour, 1/2 egg shell milk, salt. I make them for the holidays and when every hubby ask for them.   Smile

Re: Noodles

 Sheesh, this is a dying art - noodle-making. This is Lovina's Mom's recipe.....

 

'HOMEMADE NOODLES

 

3 cups all-purpose flour

 3 eggs

 3 tablespoons water

 1/8 teaspoon salt

Put the flour into a small bowl and make a well in the center.  Drop the eggs, water and salt into the well. Using your hands, mix the liquid with the flour, starting from the center and moving to the outside of the well until a stiff dough is formed. Divide the dough in half and set one half aside. Roll the dough as thin as possible, about 1 /16 inch thick. Lightly dust the top of the dough with flour. Roll the dough into a log. Cut the log into 1 /2 inch wide strips. Unroll the strips and lay on a cookie sheet to dry. Follow the same stes for remaining dough.  Let dry for one week.

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