Thursday, January 6, 2011

Sneak peak: Homemade noodle recipe

The following recipe is from Homegrown and Handmade. If you get a chance to try it, let me know what you think, especially if you have any problems with the instructions.

Homemade Noodles

Cut and dried and waiting to be boiled
Although noodles are not expensive to buy, they cost only pennies to make, and you can use your own organic eggs. They are also incredibly easy and delicious. This recipe is enough for one serving of noodles as a main dish or two servings if it is part of a hearty soup or side dish. Feel free to double, triple, or quadruple as needed.

1 egg
½ cup flour plus more for rolling out
pinch of salt

Break egg into bowl and beat. Add flour and mix thoroughly. It’s easier if you add it ¼ cup at a time. The dough should form a ball. If it hasn’t formed a ball yet, add a little more flour. Roll it in flour to coat completely. Sprinkle flour liberally on countertop or waxed paper and press dough ball down on it. Flip dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point. Cut noodles into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, then roll up like a jelly roll and cut through the roll with a knife to make noodles. Dry for one or two hours, if you have time. If you want to cook them right away, they’ll puff up a little but will still taste great. Drop them into boiling chicken broth (made from a stew hen) for best flavor.


LindaG said...

Being one who often burns things or forgets ingredients all together, I love easy recipes.
Thanks for this. I'll try it whenever I manage the space to do so. :-)

Anonymous said...

Hi Deborah,

This brings back memories of growing up and how we ate. We would have our own steer butchered and packaged by the lockerman resulting in steaks and roasts and hamburger,and any number of soup bones. Do you know soup bones?

Mom would stir up a batch of noodles to add to vegetable soup she was making on a soup bone. As far as I was concerned, it was the noodles that were the best part of the soup!

Heidi said...

I was just thinking about making noodles the other day, because a friend who is moving gave me a package of Semolina flour. What kind of flour do you find works best in your recipe? I will give it a try too and let you know how it works out.

Spinners End said...

I love thick fat noodles in you know if these freeze well Deborah? I can see making a bunch up ahead of time and throwing them in the freezer to later slip into soup....

Penny said...

Gotta love those easy-peasey recipes!

Jane said...

this reminds me of making dumplings and they are delicious! thanks for sharing,I am following your blog,you are welcome to follow mine as well,blessings Jane

Deborah in Atlanta said...

This reminds me of my grandmother who always made homemade noodles/dumplings with her Sunday roast and gravy. The noodles were the best part. I'm going to give the receipe a try. Can't wait to see your book.


Related Posts with Thumbnails