Homemade Noodles


Ever considered making your own noodles?? I’ve been meaning to try this for a while, and just haven’t gotten around to it yet. But I came across this recipe at Tried-and-True cooking with Heidi tonight, and just had to share it with you. It looks super easy!

Thank you, Heidi, for sharing this with us all! Can’t wait to give it a shot.

NEVER FAIL HOMEMADE NOODLES

  • 1 cup flour
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp butter
  • 1/4 tsp baking powder
  • 2 1/2 TBSP milk

In a bowl, place flour and make a well. Drop remaining ingredients into well. Mix with fork, then fingers until it forms a very stiff dough. Roll out on a floured surface until very thin. Let stand 20 minutes and cut as you desire (I use a pizza cutter). Spread noodles out and use or dry for 2 hours. Drop into broth and cook until tender.

And if you are feeling a bit more ambitious, Razor Family Farms has a great tutorial on making your own egg noodles!

Do you make your own homemade noodles? If so, I’d love to know your favorite recipe!!


Kendra
About Kendra 1103 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

11 Comments

  1. Sounds a lot simpler that what I was thinking it would be. Can’t wait to try it. What shape(s) did you wind up making?

  2. My homemade noodles are nothing to spit at, lol. It is an old recipe from my great grandmother and all she ever did was used flour and eggs. Literally, that’s it. She was from depression era and that was what her grandmother did for noodles when supplies were low. I love these noodles because any soup I throw them into take on the taste of the soup. I have no measurements because I would just put some flour into a bowl and keep adding eggs until I get the consistency I want. If I still thought it was a little dry even with just eggs I would add very little milk, but that’s on a rare occasion. So that’s it, my noodle recipe!

  3. I too have been making noodles for years. I use a food processor to mix the dough. I use a tiny little Oskar and do as many batches as I need, but a KA works, anything that can mix a stiff dough.
    I use an egg to about 3/4 c flour since we have chickens, I want to use up as many eggs as possible. This makes a very stiff dough that works well with a pasta cutting machine. (Thrift store) My “dough” looks more like cornmeal almost, I want it to just stick together when pressed. I dump the crumbles into a large baggie and press them into a ball which I let rest to develop the gluten.
    I roll it out with the pasta machine and either cut it or use the large strips to make Pierogies. My dough dries very quickly, so often I make up the potato filling balls(instant mashed potato with garlic, salt and cheese added) then flip the noodle over to cut and seal. I have tried every gadget and by hand is just as fast. If you aren’t completely it is sealed all the filling leaks out when it is boiled, a waste of effort. Kids like “pieogie” snakes or bagels. Where instead of cutting the long strip into individual dumplings, I lay the filling out in a log and fold over the whole strip of dough. I pinch them into rings, but they often unfold in the cooking into long fat snakes. This is easier to make for a bunch of children, as 1-2 usually fills them up rather than having to make 6 pierogies per serving.
    To make whole wheat noodles, just use whole wheat flour and let it rest longer or add some gluten. WW noodles often bring outs a tomato based sauce, but is rather strong for chicken or white sauce.

    My next noodle making goal would be to learn to do this which I always stop and watch if I am in China Town.
    http://www.eatmedaily.com/2009/09/hand-pulled-noodle-making-narrated-by-alton-brown-video/

    His dough is MUCH less stiff than the one I use with a noodle machine.But this is so fast. Even with a machine I find I have never wanted make noodles in bulk. According to Alton there are no eggs in this type of dough though.

  4. I didn’t eat homemade noodles growing up. But, they are pretty much reign supreme in Indiana where my husband grew up. One of the first things he asked me after we got married was if I would have his mom teach me how to make noodles. I’ve been making them for almost 15 years now and the recipe is super simple:

    For every cup of flour you use (depends on how many noodles you want to make) add 1 egg and 1 egg shell full of water.

    Put your flour in a bowl and make a well in the center. Add the egg and water to the well and start mixing it in until you have a dough. Roll the dough out as thin as you can possibly get it and then cut it into thin noodles. Let them dry. They freeze well also.

    We usually have them either as chicken and noodles or beef and noodles.

    Most of the time I ‘cheat’ now. I mix it all up in my stand mixer. Then, a few years ago my parents bought me the pasta rolling and cutting attachments for my kitchen aid – so I also use those to cut the noodles. It saves a lot of time without diminishing the fact that you’re still eating yummy homemade noodles.

    Hope you find a recipe that you want to try. You’ll be glad you did!

  5. I used to make my own noodles for chicken noodle soup, but I can’t find my recipe. 🙁 It was a basic egg noodle recipe with added sage, black pepper, salt, and whatever other herbs I decided needed to be in it. One of these days I’ll have to figure out what box my cookbooks are in.

  6. I haven’t tried making noodles yet, but it’s on my “to do” list. Somewhere I bookmarked a whole wheat noodle recipe . . . but I somehow doubt I’ll be able to find it when I’m finally ready 😉

  7. I’ve done the generic egg noodle recipes before. Like four ingredients or something usually. Cutting them is the time consuming part. Wish I’d thought of using a pizza cutter. *sigh*

Leave a Reply

Your email address will not be published.