Grandma Ola's Old Fashioned Egg Noodles
Featured Pinch Tips Video
- egg, slightly beaten
- 2 Tbsp
- 1/2 tsp
- 2/3 c
- 1/2 tsp
- baking powder (optional for tenderness)
1Mix very stiff. Roll thin (1/8"), using about 1/4 cup flour. Cover with flour, roll, slice (about 1/8" wide).
2Cook in water or broth & use as directed in recipes.
I recommend cooking these at a gentle boil in a 2 qt saucepan over medium high heat for about 3 - 5 minutes, stirring frequently to prevent sticking. Their appearance will change when they're done, but always cut off a bite and taste it to make sure it's "done enough" for you.
I don't remember seeing my grandmother prepare these, but when my mom made them she kneaded just enough to make the dough hold together, rolled the dough into a rectangle and folded the long side into thirds, then sliced 1/4" wide noodles while folded (yes, wider than indicated in the written recipe she later gave me); the noodles always had little bends in them from the folds and they seemed somewhat fragile at this stage. Then she tapped the excess flour off and dropped them into boiling water. Sometimes she let them rest on the counter a few minutes while she did something else.
Sometimes they broke apart, but they always tasted amazing! My guess is, however, that they would probably not break apart as much if they weren't folded...but it's up to you how long you want your noodles to be.
These noodles are not like regular pasta; they are thick and chewy with substance! I have learned that this type of noodle is also known as "dumplings" in other parts of the country.