Homemade Egg Noodles
Noodle making is an art. If you haven't done it before you can find a video on the internet (try eHow). The dough does not "come together" like a pie crust dough. You have to "work it". Grandma used her hands. Don't work it too much or the noodles are tough. Work quickly & roll out very thin.
Try it. The ingredients are inexpensive. Your results will improve with practice.
And homemade noodles are SO GOOD
- egg yolks from fresh large eggs
- 1 large
- whole fresh egg
- 3 Tbsp
- cold water
- 1/2-1 tsp
- 2 c
Beat together egg yolks and whole egg. Beat in water and salt. Stir in flour and work with hands to help dough come together. Grandma would "rub" flour and eggs together to make a dough. I use a fork. Dough should be stiff.
(Be sure to use FRESH eggs. If dough is too dry add 1 more egg yolk, but it should NOT need this.)
Then roll up dough as for jelly roll. With sharp knife, cut into strips of desired widths, 1/8 inch for fine noodles to 1/2 inch for broad noodles. Shake out the strips and allow to dry completely before using or storing.
Grandma used the egg whites for home made angel food cakes, pie meringue, or she added them to scrambled eggs. Nothing ever went to waste.