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Quick Egg Noodles

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1 Quick Egg Noodles on Mon Nov 17, 2014 8:18 pm

bethk

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For anyone unsure if they can make homemade noodles....well, it's easier than you think.  For one pot of chicken soup (about 2 quarts of chicken broth) I mix 2 egg yolks with enough flour to make a thick batter, along with a teaspoon of salt and, because we like it, a teaspoon of ground pepper.  I mix with a spatula enough to combine and then dump it on a pile of flour on the countertop and start to knead to add flour until it's smooth and very stiff.  I wrap the dough in a piece of plastic wrap and allow it to rest for at least 20 minutes on the countertop.  That is usually enough time to allow the flour to absorb the liquid of the egg and relax enough to roll out.

I roll and flip, roll and flip....always being sure I have plenty of flour to keep it moving on my countertop.  You can always brush off the excess flour but if your noodles get stuck to your countertop...well, let's just say it'll be time to remodel!  LOL  You can roll as thin or thick as you prefer.  I usually end up with what looks like a pie crust.



Then I cut my round into strips about 2" to 2 1/2" wide



I stack my strips



and cut into 3 sections



and then I stack my sections together



finally slicing my stacked noodles into thin strips



The noodles get dropped into boiling broth and allowed to cook for 15 - 20 minutes or until at the correct texture for you. Stir occasionally to be sure the noodles are not sticking together.

2 Re: Quick Egg Noodles on Mon Nov 17, 2014 9:33 pm

Bugster2

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Interesting. I just made some fresh noodles the other day for the very first time. I used a KA pasta roller set. When I was looking for a recipe to try, all of them said to cook only one or two minutes. Do your noodles take that much longer because they are much thicker than those rolled by machine? They look much more substantial than the fettucine I made. The jury is still out on whether I actually like fresh pasta. I must try thicker noodles like yours.

3 Re: Quick Egg Noodles on Mon Nov 17, 2014 10:25 pm

Imelda HL

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interesting.. it looks so easy.. I was thinking to make some fresh noodles and ravioli, but haven't done it yet

4 Re: Quick Egg Noodles on Tue Nov 18, 2014 7:39 am

bethk

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Yes, Bugster, I think mine cook longer due to the thickness and the fact that I like them to absorb enough liquid to 'settle in' the broth. In the last pic the noodles are cooking and are on top of the pan of broth. After 15 minutes I can turn off the pot and the noodles will stop floating and just settle into the soup.

********

Give it a try, Imelda. It's not difficult. Well, I'm not sure how thin you need to roll for ravioli. But regular egg noodles aren't difficult.

And here's a hint I just thought of - Sometimes I'll use 5 egg yolks and a whole egg (if I'm making something like my beef and noodles and I'm cooking a whole big Dutch oven of the stuff). Anyway, I always reserve the egg white until after I've added the flour. Sometimes I get a little too much flour to mix into the eggs and then I can just add a bit of the reserved egg white to get the flour moistened. Whatever you do, do NOT add water. Water will cause the noodles to break apart into bits when you add your noodles to your boiling broth. Ask me how I know.

5 Re: Quick Egg Noodles on Thu Nov 20, 2014 3:54 pm

Imelda HL

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bethk wrote:Yes, Bugster, I think mine cook longer due to the thickness and the fact that I like them to absorb enough liquid to 'settle in' the broth.  In the last pic the noodles are cooking and are on top of the pan of broth.  After 15 minutes I can turn off the pot and the noodles will stop floating and just settle into the soup.

********

Give it a try, Imelda.  It's not difficult.  Well, I'm not sure how thin you need to roll for ravioli.  But regular egg noodles aren't difficult.  

And here's a hint I just thought of - Sometimes I'll use 5 egg yolks and a whole egg (if I'm making something like my beef and noodles and I'm cooking a whole big Dutch oven of the stuff).  Anyway, I always reserve the egg white until after I've added the flour.  Sometimes I get a little too much flour to mix into the eggs and then I can just add a bit of the reserved egg white to get the flour moistened.  Whatever you do, do NOT add water.  Water will cause the noodles to break apart into bits when you add your noodles to your boiling broth.  Ask me how I know.

thanks for the tip Beth.. will try it, and what was that Crate and Barrel thing you used? was it some kind of mat? and how big it is?

6 Re: Quick Egg Noodles on Fri Dec 05, 2014 8:22 am

bethk

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Imelda HL wrote:
thanks for the tip Beth.. will try it, and what was that Crate and Barrel thing you used? was it some kind of mat? and how big it is?

Don't know how I missed this post....but I just saw it.

Imelda, the Crate & Barrel pastry mat is very similar to a Silpat baking sheet - it's designed to stay put on your countertop and helps in rolling dough as you don't have to add as much flour as at other times.

It measures 25" X 17.5" - larger than a half sheet pan.

My friend, Lyn, found it for me a long time ago and gave it to me so I don't even know how much it might have cost. But it's really nice to have, especially since I have tile countertops. I just wash it in hot, soapy water and hang to dry. Then I can roll it up and stash it in the corner of a cabinet - takes up very little storage space that way.

7 Re: Quick Egg Noodles on Fri Dec 05, 2014 10:17 am

cookingirl

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Beth, This brought back memories of me coming home from school to my hanging noodles all over the kitchen!!! My mom used to make her own thin ones. We had it with brown gravy and a very tender chuck roast...almost like a 'gravy' where the meat was tender enough to cut with a fork!
One of my favorite comfort foods from my childhood!

8 Re: Quick Egg Noodles on Fri Dec 05, 2014 11:49 am

bethk

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cookingirl wrote:Beth, This brought back memories of me coming home from school to my hanging noodles all over the kitchen!!! My mom used to make her own thin ones. We had it with brown gravy and a very tender chuck roast...almost like a 'gravy' where the meat was tender enough to cut with a  fork!
One of my favorite comfort foods from my childhood!

Yup, Cookingirl - my grandma use to roll her noodles into big circles, like a pie crust, then roll them up and slice into thin noodles. Then they got hung on the back of all the kitchen chairs and everything else to dry.

I can remember my mother spreading an electric blanket on the kitchen table, covering it with newspaper and putting her noodles on top (with the blanket turned to high) to dry.

Crazy memories, but good ones.

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