Click to View Latest IssueClick to View Latest Issue

Homemade Egg Noodles

By  0 Comments

It’s springtime; the flowers are blooming in the backyard and my daughter’s chickens are working overtime in the hen house. We have oodles and oodles of eggs every day. What can you do with all these eggs?  

In one of my articles last year, “It’s a Breeze to Freeze,” I let you know how you can freeze eggs that can be used in the winter for baking. But winter is over and the spring weather makes everyone feel like doing something fun. For me, that probably has something to do with cooking. Of course it does, you say. You’re right; it does have to do with cooking. There are a couple of things that come to mind on how we can use up some of these eggs. One is a sweet bread my grandmother would make for us; it took nine eggs for a loaf of bread.

The other is good old-fashioned egg noodles. Noodles in the store are cheap and easy to pick up when shopping. You can make wonderful meals out of them, so why would anyone want to take the time to make their own noodles? I would say for the fun of it, or just the experience of making them, not to mention great taste and freshness that makes them melt in your mouth. I was reminded of a story the other day from my sister and the Christmas my brother-in-law bought her a Ronco Pasta Machine. When we all got together the day after Christmas, we dove into that machine and made pasta like crazy. The creativity that this machine encouraged was amazing, not to mention the laughing and joking that went on during the process. Don’t forget the great food we created!

We have oodles and oodles of eggs, so let’s make oodles and oodles of egg noodles. There have been some great inventions since the Ronco Pasta Machine; one is the food processor. Making noodles before the processor required a good eye for the amount of flour versus egg needed to make the perfect soft yellow dough for noodles, then the time combining the flour and eggs and kneading the dough to gently mix it so the noodles stayed soft and tender, not becoming tough when cooked. I have found that the food processor can make this easy, giving you plenty of time to let the dough set and the gluten to make its magic work for the noodle to turn out amazing.

In your processor, put in 2 cups of all-purpose flour and ½ teaspoon salt, then pulse it together to add air to the dry ingredients. Now add 4 eggs and pulse until it turns into a crumble dough. Using the chute of the processor, add half-and-half or cream about 2 tablespoons at a time until the dough forms a ball. If it seems it’s still dry, add a little more cream. When you have successfully created your dough ball, take it out of the processor and cut it into four equal pieces. Take each piece, form a smaller ball and cover it with plastic wrap. Let the dough sit for 20 minutes to let the gluten relax. This step will make your noodle tender; if you skip this step the noodles will tighten up and become tough when you cook them.

When the dough has rested, uncover one ball of dough at a time and use a rolling pin or pasta machine to flatten the dough. To roll dough by hand, start by dusting the dough lightly with flour. Flour the work area and the rolling pin to prevent sticking as you roll. Lift the dough and turn frequently as you roll it out; this will also prevent sticking. Keep rolling until the dough is one-sixteenth-inch thick. Use a knife to cut the pasta sheets into noodle shapes. Place the noodles on a lightly floured tea towel and let them dry.

If you’re using a pasta machine, run the dough through the machine using the thickest setting of your machine. Carefully run it through and once it has cleared, fold the dough into thirds and then run it through the machine two more times. Reduce the setting to the next lower level and run the dough through the machine. Do not fold. Run it through the machine again, each time lowering the setting until you reach one-sixteenth-inch. Make sure you flour as needed to prevent the dough from sticking. Once the dough is one-sixteenth-inch, cut the sheet to the size noodle you want, which could be anywhere from 2 to 10 inches. I find working with 6-inch pieces are the best for my family. Now that you have the size you want, run your dough through the pasta machine’s wide noodle cutter. Again, dust the noodles with flour and spread them out to dry. These noodles are best cooked fresh but can also be stored in the refrigerator for up to three days.

Cook your noodles in a large pot of boiling salted water. Drop the noodles into the boiling water a few at a time and stir to keep them from clumping. Cook for 2 to 4 minutes or until done. Drain and serve with your favorite sauce.

Enjoy this wonderful way to use up eggs and have fresh and delicious noodles. Once again, here’s a wonderful recipe from my recipe box to yours.