Wednesday, November 9, 2011

Homemade Egg Noodles

 Homemade Egg Noodles
1 1/2 C. flour
1 tsp. salt
3 egg yolks
6 Tbsp. water

Combine flour in salt in bowl of food processor with S blade attached.  Pulse once or twice to combine.

In a small bowl, mix together egg yolks and water.  With food processor running, add the egg yolk mixture through the feed tube.
Dough should form a solid ball.  If dough is still to crumbly, add water a tablespoon at a time till dough comes together.  This will be a fairly stiff dough.

Coat dough with flour and let rest covered with a towel for about 5 minutes.  This makes the dough easier to roll out.
Roll dough out on floured surface, being sure it doesn't stick.
Using a noodle cutter, knife, or pizza cutter, cut dough into desired length and width of noodles.
Assorted cutting devices 
If you don't have a noodle cutter, you can also flour the dough, roll it into a log and cut it with a knife.
Separate noodles and hang on pasta rack to dry.  If you don't have a pasta rack you can use a cooling rack set on cans, the back of a chair or even a piece of string that has been tied across an opening.
Noodles drying on rack
To store noodles:  Dry overnight and then package in airtight containers.  Use in your favorite recipes.

To Make Bavarian style noodles:

Boil noodles in chicken broth until tender (3-5 minutes, depending on thickness).
Drain noodles and place in bowl.  Top with 1-2 Tbsp. butter.  Let melt and toss to coat noodles.
Top noodles with 1 C. of bread crumbs that has been toasted in 1 tbsp. butter.
Sprinkle with some fresh or dried parsley.  Serve warm or cold.
Bavarian Style Noodles

5 comments:

Anonymous said...

These look fantastic, thank you

elaine said...

I am going to make this on the weekend thanks for the recipe:)

skeeter9947@aol.com said...

How long can you keep them stored

trish said...

How hard would it be to convert this recipe to gluten free?

Beth Jenkins Sowell said...

Have you made this with whole wheat flour?