Homemade Egg Noodles
|3||egg yolks from fresh large eggs|
|1 lg||whole fresh egg|
|3 Tbsp||cold water|
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DirectionsNOTE: Work dough as little as possible to keep it tender. It helps to work very quickly when mixing and kneading dough.
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.)Divide dough in 3 parts. Roll out each piece as thinly as possible on lightly floured board. Make large rectangles of dough maybe 12 by 18 inches, depending on the size of your work space. Place on paper or cloth covered counter to partially dry for 1-2 hours depending on humidity levels.
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.When our church friends made big batches of noodles they laid long strips on dowel rods across the counters in the church kitchen. When almost dry they took them off and cut them into noodle sized pieces and laid them on brown paper covered tables to finish drying completely. Very dry noodles can safely be stored in the refrigerator for a week. Or they can be frozen for use within 6 months.To use cook these noodles the same as you would store bought noodles but remember they cook faster so test them for doneness earlier.
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.