Monday, January 11, 2010

Homemade Egg Noodles

I was in the mood for Light Broccoli and Cheese Soup (You have to scroll down quite a bit. In my beginning posts I posted a lot of recipes in each food post. Sorry!) with fresh egg noodles. I used to make them with my roommates my freshman year at BYU. Even then I kept lots of recipes, but I can't find that one anywhere. So I looked online and found My 3 Little Women's version of Homemade Egg Noodles. They are nothing like the dried, pre-packaged kind. This was very easy and tasted just like the ones we used to make. I will NOT lose the recipe this time. (Aren't computers great?) I made half of the recipe since it was a taste-test. Then I diveded it in half and rolled out half of the dough at a time. This photo is of the first half. I rolled out the second half thinner and made the noodles smaller. The noodes do grow a bit when cooked. I think the thinner second half turned out better, but I liked them all.

Elisa wasn't home when I was cooking. When she came home and ate dinner, she couldn't believe I made the noodles. I told her I was hurt that she thought I couldn't make something that good. Then she asked if there was yeast. I told her there wasn't and then she believed I made them. Yep, I am bad with yeast. But these noodles are so easy and taste so great. I just rolled them out and then put them into the soup at the end of the recipe. Now I'll have to find other ways to use these.
Homemade Egg Noodles
2 c. flour
3 egg yolks
1 egg
2 t. salt
1/4 - 1/2 c. water

Measure flour into bowl. Make a well in the center and add egg yolks, egg and salt. Mix thoroughly with hands. Add water, a little at a time. Add only enough water to form dough into a ball. Turn dough onto a well-floured surface. Knead until smooth and elastic. Return the dough to the bowl and cover with a clean towel. Let it rest about 10 minutes.

Divide dough into 4 equal parts. Roll each part into a paper-thin rectangle. Cut dough into strips. You can use your noodles immediately, if desired, by boiling them in salted water until tender. It doesn't take long. Or you can lay them out on a clean, lightly floured towel to dry and use later.

8 comments:

  1. Yummy! I love making egg noodles since I saw that you just roll it out and use a pizza cutter. When we were little, mom would roll out with a rolling pin and then roll it up like a cinnamon roll and we kids had to sit and unroll them for homemade chicken noodle soup. It would take forever. I never thought I would make homemade noodles as an adult because of that torture (LOL). I love the easy way we do it now. :-D

    Your Broccoli and Cheese soup looks soooo good.

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  2. I've made egg noodles a couple of times. The first time was a disaster! The second time went much better. I have my grandma's recipe, she made them all the time. I have been buying the frozen ones and they are reasonably good...
    I'll have to try your broccoli soup recipe! My daughter worked at Subway and loves their broccoli soup, so I'm sure it would be a hit at our house! I love all your recipes!

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  3. These look good. I am trying to eat more things with wheat. I wonder if they would work as well with wheat flour as with white flour? Hhhmmmm
    I'll have to give it a whirl and let you know.
    Thanks for the recipe - this is something I have never made.

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  4. You're pretty impressive in the kitchen, I've noticed! These look great!

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  5. I make a broccoli cheese soup.. but I have never had it with noodles! -- Homemade at that!!

    Your husband and children are lucky..
    You makes lots of goodness..

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  6. That soup looks so yummy! I wish I had your energy and determination. I could save a whole lot of money if I would cook more at home -- although I have been doing it lately.

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  7. Oh thank you for this recipe! I have been wanting to make noodles at home!

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  8. Other than the gnocchi (which was a 5 hour ordeal!) I haven't made any type of pasta despite having a pasta machine and moving it cross country twice now. I'll have to give these a try.

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