Yolkless Noodles Recipes

Steps:

• Prepare noodles according to package directions.
• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
• Bake 20 minutes or until casserole is bubbling.

Steps:

• In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
• Add to the dry mixture. Mix well.
• Sprinkle kneading surface with 1 Tbsp of the remaining flour.
• Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
• Cover and let the dough rest for 10 minutes.
• Divide dough into 4 equal portions.
• On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
• Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
• Shake the strands to separate and cut into 2 to 3" lengths.
• If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
• Cut into 1/4" wide strips.
• Cut strips into 2 to 3" lengths.
• To store cut noodles, spread them on a wire cooling rack.
• Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
• Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
• Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
• Drain noodles well.

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
• Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
• Transfer scrambled egg substitute to a plate and refrigerate until chilled.
• Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.