Homemade Egg Noodles By Geraldine Food

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DELICIOUS HOMEMADE EGG NOODLES



Delicious Homemade Egg Noodles image

This is one of our family's best recipes ever! It came from my great-grandma who was the best cook in our family. I love it, my family loves it, and we hope you do too!

Provided by kindcook

Categories     Healthy

Time 1h12m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4-1/2 cup water

Steps:

  • Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
  • With hands, thoroughly mix egg into flour.
  • Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
  • (Add only enough water to form dough into a ball.).
  • Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
  • Cover; let rest 10 minutes.
  • Divide dough into 4 equal parts.
  • Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  • Roll rectangle around rolling pin; slip out rolling pin.
  • Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
  • Shake out strips and place on towel to dry, about 2 hours.
  • When dry, break dry strips into smaller pieces.
  • Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
  • Drain thoroughly.

Nutrition Facts : Calories 112.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 475.1, Carbohydrate 19.3, Fiber 0.7, Sugar 0.1, Protein 3.9

HOMEMADE EGG NOODLES BY GERALDINE



Homemade Egg Noodles by Geraldine image

This comes down the pike though at least 100 years of noodle makin' here in Southern Indiana. Geraldine was quite the cook and her noodles were known Statewide. Enjoy the journey.

Provided by BakinBaby

Categories     Pasta Shells

Time 1h

Yield 1 cup, 6 serving(s)

Number Of Ingredients 6

1 egg
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup flour
1 drop yellow food coloring

Steps:

  • Beat egg, water and salt together.
  • Add baking powder and 1/4 cup flour.
  • Add more flour (enough to hold together) and turn on floured board.
  • Knead a few times until smooth.
  • Keep board and rolling pin well floured and roll dough thin.
  • Let dough dry out (about 1 hr) then roll dough into a jelly roll & with a sharp knife cut dough into 1/8-1/4" slices.
  • Carefully unroll dough and allow noodles to finish drying.
  • Cook in 1 quart or more of boiling chicken or beef broth, cook 25 minutes or until tender.
  • Noodles can be frozen for future use.

Nutrition Facts : Calories 69, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 236.8, Carbohydrate 12.1, Fiber 0.4, Sugar 0.1, Protein 2.7

WIDE EGG NOODLES



Wide Egg Noodles image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 2 pounds

Number Of Ingredients 7

5 cups semolina flour
3 eggs
3 egg yolks
1 teaspoon plus 1 to 2 tablespoons olive oil
1 teaspoon plus 1 tablespoon salt
2 to 12 tablespoons cold water
1/4 cup chopped parsley

Steps:

  • Place semolina in a large bowl. In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour into flour. Stir with a wooden spoon until the flour clumps together and forms a dry, firm ball.
  • Knead 5 to 7 minutes, until smooth. Dough should be quite stiff. Cover with a damp cloth and set aside to rest 15 minutes. Divide dough into 4 equal pieces. Set 3 pieces aside, under cloth, and begin rolling fourth.
  • First flatten by hand. Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns. It should be smooth and wide as the rollers. Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting.
  • Trim dough into 12-inch lengths, dust with flour, and cut with fettucine blade. Fluff strands to separate and set aside on floured trays. Repeat procedure with remaining 3 portions.
  • To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 tablespoon salt. Cook pasta until al dente, about 3 minutes. Drain in a colander and serve. If making in advance, immediately transfer to a large bowl of iced water and chill. Drain and place in a plastic container. Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use.
  • Finished pasta can be reheated in a shallow pan, on top of stove. Combine with 1 tablespoon oil, 3 tablespoons water, or a scant 1/4 cup cream. Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching.

HOMEMADE EGG NOODLES



Homemade Egg Noodles image

This is an easy recipe to make your own noodles for Chicken Noodle soup. Start these noodles about 30 minutes before you would like to add them to your homemade soup.

Provided by CJAY8248

Categories     Healthy

Time 35m

Yield 1 batch noodles, 4-6 serving(s)

Number Of Ingredients 5

2 cups flour
1/2 teaspoon salt
2 large eggs
1 teaspoon oil
1/3 cup water

Steps:

  • In a medium bowl, mix the flour and salt together.
  • In a small bowl, whisk the eggs, oil and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.
  • Turn the dough onto a floured board. Knead for 8-10 minutes or until dough is smooth and elastic.
  • Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece to 1/16 to 1/8" thick. Cover the dough with a cloth and let rest 20 minutes.
  • Using a sharp knife, slice the dough into strips 3/8" wide. Drop the noodles one at a time into the simmering soup. Cook until tender.

Nutrition Facts : Calories 274.2, Fat 4.2, SaturatedFat 1, Cholesterol 105.8, Sodium 327.3, Carbohydrate 47.9, Fiber 1.7, Sugar 0.4, Protein 9.6

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

GENUINE EGG NOODLES



Genuine Egg Noodles image

These egg noodles are the original egg noodles.

Provided by Mr. Flour 1

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 3h50m

Yield 5

Number Of Ingredients 5

2 cups Durum wheat flour
½ teaspoon salt
¼ teaspoon baking powder
3 eggs
water as needed

Steps:

  • Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.
  • Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 46.6 g, Cholesterol 111.6 mg, Fat 4.9 g, Fiber 8.1 g, Protein 12.7 g, SaturatedFat 0.9 g, Sodium 293.9 mg, Sugar 0.7 g

EGG NOODLES



Egg Noodles image

Five ingredients are all you need to make these homemade egg noodles - perfect side that's ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 5

2 cups all-purpose* or whole wheat flour
1 teaspoon salt
3 large egg yolks
1 large egg
1/3 to 1/2 cup water

Steps:

  • In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
  • Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
  • Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving (about 3/4 cup), Sodium 410 mg, Sugar 0 g, TransFat 0 g

HOMEMADE EGG NOODLES



Homemade Egg Noodles image

Make and share this Homemade Egg Noodles recipe from Food.com.

Provided by threeovens

Categories     Healthy

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 cups all-purpose flour, plus more for work surface
4 large egg yolks
2 large eggs
water
1/2 teaspoon salt

Steps:

  • On a large, clean work surface, mound flour; make a well in the center and add egg yolks, eggs, 2 tablespoons water and salt.
  • Use a fork to beat eggs in the well; gradually incorporate flour.
  • Once flour is incorporated, form a round ball and begin kneading the dough; discard any dried bits.
  • Lightly flour work surface and knead dough until smooth and elastic; form a flat rectangle, wrap tightly with plastic wrap, refrigerate 20 minutes to 6 hours, to rest.
  • Unwrap dough and flatten to about 1/2 inch thick.
  • Set the rollers of a hand cranked or electric pasta machine to it's widest opening; run dough through, fold dough lengthwise and repeat.
  • Do this 4 or 5 times until dough is smooth and elastic; cut dough in half.
  • Set pasta machine to next smaller setting and roll one piece of dough through once (keep other piece covered by a clean kitchen towel); decrease setting and roll through again, repeating until it has run through on the lowest setting.
  • Repeat with other piece of dough.
  • Cut dough into 7 inch long pieces; roll up each piece and cut into 1/2 inch wide strips.
  • Boil noodles in a large pot of salted water for 2 minutes; drain and serve.

Nutrition Facts : Calories 288.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 210.3, Sodium 223.8, Carbohydrate 48.2, Fiber 1.7, Sugar 0.4, Protein 10.3

EGG NOODLES



Egg Noodles image

This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

Provided by Linda

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 33m

Yield 7

Number Of Ingredients 5

2 ½ cups all-purpose flour
1 pinch salt
2 eggs, beaten
½ cup milk
1 tablespoon butter

Steps:

  • In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  • On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  • Allow to air dry before cooking.
  • To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 35 g, Cholesterol 58.9 mg, Fat 3.8 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 39.7 mg, Sugar 1 g

GRANDMA'S HOMEMADE EGG NOODLES



Grandma's Homemade Egg Noodles image

Grandma's egg noodle recipe has been passed down through the generations of my family. We serve this for holidays with buttered crumbs to accompany the turkey.

Provided by Cari Pow

Categories     100+ Everyday Cooking Recipes

Time 3h55m

Yield 4

Number Of Ingredients 3

3 eggs
2 cups all-purpose flour, divided
1 teaspoon salt

Steps:

  • Beat eggs in a bowl using an electric mixer until combined. Add 1 cup flour and salt; beat until combined. Mix in remaining flour using a dough hook attachment until dough pulls away from the side of the bowl.
  • Place dough on a floured cloth or board; knead until smooth and elastic. Divide dough into 4 equal pieces.
  • Roll out dough pieces using a pasta machine or by hand to desired thickness, adding flour to keep them from sticking as needed. If using a pasta machine, start rolling pasta at a #1 setting, roll again at a #2 setting, and again at a #3 setting.
  • Lay pasta sheets out on paper towels and let dry for 2 to 3 hours.
  • Cut dried pasta using a pasta machine to a fettucine-sized cut; let dry once more, about 1 hour.
  • Bring a large pot of lightly salted water to a boil over high heat. Add noodles and continue to boil until tender yet firm to the bite, 5 to 7 minutes. Drain and serve as desired.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 4.3 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 1.3 g, Sodium 635.1 mg, Sugar 0.5 g

HOMEMADE EGG NOODLES



Homemade Egg Noodles image

This recipe comes from www.allrecipes.com. It is the first time that I have ever made homemade egg noodles, and they turned out perfect, and it was so easy to do! I will make these ALL the time in the future! Try them!

Provided by crazycookinmama

Categories     Healthy

Time 35m

Yield 6-8

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, Beaten
1/2 cup milk
1 tablespoon butter

Steps:

  • In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  • On a flour surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  • Allow to air dry before cooking.
  • To cook fresh pasta, In a large pot with boiling salted water cook until al dente. About 3-5 minutes.

Nutrition Facts : Calories 244.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 78.4, Sodium 73.8, Carbohydrate 40.8, Fiber 1.4, Sugar 0.3, Protein 8.2

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