Homemade Egg Noodles
Nothing compares to homemade Egg Noodles. These will make that next dish of yours special.
One of my favorites is Beef Tips and Noodles with a rich brown gravy and coarsely chopped Portabella Mushrooms or your mushrooms of choice. I also make this with a rich Tomato Gravy at times. I prefer to use Rib Eyes cubed for this dish.
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- 2 1/4 to 2 c
- all purpose flour
- 1/3 c
- additional egg yolk raw
- 1 Tbsp
- olive or vegetable oil
- 1 tsp
1In large bowl mix 1 cup flour with remaining ingredients. Beat 2 or 3 minutes, scraping side of bowl.
2With wooden spoon mix in additional flour to make a soft dough. (I use my large cast aluminum fork)
3Turn dough onto lightly floured surface and knead dough until smooth and elastic, about 8 to 10 minutes. Cover dough and let it rest for 30 to 40 minutes.
4On floured surface and floured rolling pin roll half of dough into a 14" to 16" rectangle. Then fold in half crosswise the long length. Then fold the same again. You should have a 14" by 5 " rectangle of dough 4 layers thick.
5with sharp knife or pizza cutter, cut noodles in 1/8" wide strips for narrow noodles, 1/4" wide strips for medium, or 1/2" wide strips for wide noodles.
6Unfold noodles and lay on clean dish towl or hang on rod or dowel. Let strips dry for at least 2 hours before boiling them. I use Chicken or Beef Broth to boil them. You can cut or break noodles into shorter lengths. Boil until noodles are tender but firm to the teeth.
7After cooking, these do well in the fridge for a few days or they freeze well.
8Brings your meat and poultry dishes to a new level.