Grandmas Homemade Noodles By Linda Recipes

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 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:

• 1. Mix eggs flour and water in small bowl.
• 2. Pour out on floured surface knead about 5 minutes. Cover let rest 10 minutes.
• 3. Cut into 3 sections roll out first section thin spinkle flour on and roll up.
• 4. Cut into thin strips shake loose and layout on a floured surface. Repeat with other two sections.
• 5. When dry add to boiling water or to simmering soups
• 6. When doing low fat noodles do everything the same.

Steps:

• 1. Beat egg yolks and whole egg together.
• 2. Add baking powder, salt and cream and mix well.
• 3. I make my dough in my big Kichenaid Stand Mixer, using the dough hook. It works great!
• 4. Add enough flour to make a really stiff dough. Knead flour in.
• 5. Roll out really thin on a floured surface. Roll up the dough and cut into thin strips.
• 6. Unroll strips and lay on tea towel or hang on noodle drying rack to dry. NOTE: If you want to cook them right away, they do not have to be dry. The drying is really only for making them in advance or for storing them. That having been said, the drying rack is the best way to get them completely dry for storage. My boyfriend made the one in the picture, but you can also buy them on line.
• 7. Drop into hot boiling broth and cook until tender.
• 8. For Beef and Noodles, I put them right into my roasting pan or crockpot for the last hour of cook time. Either dried or not. For Chicken and Noodles, I drop them right into the chicken broth mixture, without drying them. I include a little extra flour to thicken them up and then I serve them over mashed potatoes.

Steps:

• 1. Put chicken, celery, and carrots in large soup kettle add water to cover chicken and veggies.
• 2. Add chicken base and spices stir well, cook till chicken and veggies are done.
• 3. Remove chicken and cool then remove from bone (I don't use the skin) Cut in small pieces.
• 4. Remove veggies from broth and cut in small pieces add to broth with chicken pieces.
• 5. While chicken is cooking make noodles.
• 6. Mix eggs, flour, and water together, pour out on floured surface and knead about 5 minutes, return to bowl cover and let rest 10 minutes.
• 7. Roll out, roll like jelly roll and cut thin, unroll lay on floured surface and let dry.
• 8. Add to soup when dry .

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

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.