Grandma Olas Old Fashioned Egg Noodles Recipes

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

Steps:

• In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.

Steps:

• 1. Mix very stiff. Roll thin (1/8"), using about 1/4 cup flour. Cover with flour, roll, slice (about 1/8" wide).
• 2. Cook in water or broth & use as directed in recipes.
• 3. NOTES: 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.

Steps:

• Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface.
• Sprinkle with the pinch of salt.
• Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
• Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn't shine, until it "feels right.".
• Let the dough set for about 10 minutes. (at room temperature).
• Roll out in batches to 1/8 inch thick or less (It expands when it cooks) -- make sure there is still flour on the board or flat surface you are using to roll out your noodles -- and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too].
• If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too).
• If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.]
• It only takes 3-5 minutes for fresh noodles to cook, unless you didn't roll them out thin enough. Then it might take 7-8.
• Enjoy!

Steps:

• In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
• When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
• To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Steps:

• Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
• Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

Steps:

• Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
• Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
• Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
• Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.