Making Noodles

[Liketobake]

Does anyone here make their own noodles/pastas (as in from scratch)? If so please share your tips and tricks and your recipes!

Thanks from liketobake and any other pasta lovers..

:D

[Semigourmet]

Like to bake I have made my own pasta since I was at home. I was raised on it. There are some dishes I refuse to use store bought noddles in. Such as beef and noodles, and home made chicken noodle soup. there is no comparison to fresh pasta for some dishes.

My mom's recipe is about 4 cups flour (in a medium bowl) Add 1/4 teaspoon salt; mix well. make a well in the center of the flour and add 2 to 4 eggs. (the more eggs the more pasta) with a fork, poke each yolk to break them, then with the fork make small circular movements around the well in the flour, and with the other hand turn the bowl approx. a 1/4 turn for ever circle of the fork, and keep turning the bowl, and stirrring until the fork slowly knocks the flour off the sides of the well and incorporates it into the egg at a moderate pace.
don't worry what it looks like it looks a bit crazy for a while, (very lumpy), then it will smooth out. When you can't mix any more flour in with the fork, turn it out onto a board or table, and knead enough flour into the dough to make it firmish, and not sticky. let it rest.

After about 10 minutes, pinch off about a 2 to 2 1/2 inch ball (size in diameter) and on a floured board you can roll them out slowly, turning frequently, and sprinkling flour when necessary to keep the dough from sticking to the rolling pin. after you get each piece of dough to the thickness you want. lay it out on floured news paper on a table to start drying.

After they get dry enough to be still pliable but not will not stick to each other. Stack then one on top of the other and roll them up fairly tightly, then you slice then as thin or thick as you want them. after you are done, separate them and spread them back out onto the news paper again to finish drying.

You can leave them all day. won't hurt it. Then what ever you want to use for your recipe now you use, put the rest in a baggie or other freezer container and they will freeze just fine for a month or two.

If using them out of the freezer, let them defrost and come to room temp. before using. And keep in mind it will take a few minutes longer to cook the pasta that has been frozen.

[Liketobake]

Thanks for the recipe Mary:)

I will give it a try one of these days when I have more time. I should hopefully graduate this September from nursing school and then I will have soooo much more time for cooking and baking goodies. I can't wait!

:D

May try it before then we shall see...

[NOCHEF&JUSTLOVESFOOD.YUM]

I am not sure this qualifies as "pasta", but my Grandmother made this as a "food stretcher" when I was a kid. We had beef and noodles, chicken and noodles, tuna etc, etc LOLHomemade Old Fashioned Egg Noodles

4 eggs
2 3/4 cups flour -- sifted
1 teaspoon salt

Beat eggs well with salt in a bowl. Stir in one cup of flour, mix in balance
of the remaining flour to form a stiff dough.

Lay out onto a lightly floured pastry cloth or board. Knead, mixing in a
little extra flour to keep dough from sticking. (Leave for five minutes or
until smooth)

Let stand for about thirty minutes.

Divide, roll out half at a time, into a large thin sheet, hang dough on a
towel spread over a straight back chair. Let dough hang for about thirty
minutes, or until dry but still workable.

Roll up sheets, cut into 1/4" wide slices.
Separate and unroll strips, spread out on board, Let stand to dry, turning
several times for about thirty minutes. Cut strips in half.

[Tyler]

Holy crap I didn't know you could make noodles with only 2 ingredients basically.. flour and eggs..

Do the "old fashioned egg noodles" also taste old fashioned.. as in they were made in 1852? Or are they good noodles? Because I had no idea making noodles was so simple...

[NOCHEF&JUSTLOVESFOOD.YUM]

LOL, Well they can be slimey and/or tough. Depends on how long you cook them ( longer is better) and what you cook them with. I like to add them 10 minutes before the dish is done. Grandma put them in right away with the broth and the meat and they tasted like dumplings. Not a bad thing, just different.

[mikex1337]

I hate it when homemade noodles taste mealy and uncooked because they were put in boiling water the wrong way. This sounds good though.

[Semigourmet]

Holy crap I didn't know you could make noodles with only 2 ingredients basically.. flour and eggs..

Do the "old fashioned egg noodles" also taste old fashioned.. as in they were made in 1852? Or are they good noodles? Because I had no idea making noodles was so simple...


Past is Very easy. the shapes are harder. but machines will take care of that. But, you can make spaghetti type, (sliced smaller) and linguine/fettuccine are the easiest ones to make.

And the taste is Very good, it is a delicate pasta though. you can make it less so by either using a machine, or by drying and freezing it first. as it tends to toughen it a bit.

[Semigourmet]

I hate it when homemade noodles taste mealy and uncooked because they were put in boiling water the wrong way. This sounds good though.

Mike, I wasn't aware that there was a wrong way to put pasta into boiling water. anyway. the mealy part maybe from too much flour and being under cooked. doughy or anyother texture but perfect soft pasta is under done in my book. (and I don't mean mushy either).

[Liketobake]

I agree with you cooknfool perfectly soft pasta is done in my books too.

:D

[Semigourmet]

So... Liketobake have you tried making your own pasta yet? Just curious!

[kutedymples]

Home Made Chicken and Noodles (Southern Dumplings as I learned they were called since moving to KY)

When my husband and I was first married he took me to meet his Mom (specifically for the reason for her to show me how to make his favorite dish, home made noodles and chicken). It was the easiest recipe I have ever made.

Two to three eggs, scrambled in a bowl about a cup of water mix in with eggs well and add some salt to taste. Then just add enough flour to make a nice dough, not sticky or not too stiff. Separate the dough into about 4 pieces and roll on a well floured board. Cut into 1 inch by 2 inch noodles by first cutting strips. Boil the chicken in salted water until done, remove chicken and de-bone and remove skin and fat return it to the pan and after noodles are cut drop them in the broth one by one as for them not to stick together and cook them until they are done. Approximately 10-15 minutes. It is delicious and very easy to make. I never have any leftovers and I have been ask to make this for every Christmas dinner every year since we have been married. You can also add some extra chicken boullion or chicken broth for flavor. The hardest thing about it is rolling out the dough and cutting the noodles but I have learned over the years to use a pizza cutter and it makes it much easier and faster.