Sunday, November 11, 2007

Homemade Egg Noodles

Once again, here's a recipe I got from my mom, but I've adapted it a little bit here and there. Fall is just such a "soup" time for me, so I thought I'd share this one. Diplowhat, maybe these will work for you since you can't find your thick, frozen egg noodles out there. Mr. Kluges loves these noodles in homemade chicken noodle soup.

Note: These need to be made at least a day ahead of time to allow for drying time, but can easily be made weeks ahead and kept in the freezer until needed. 1 batch of noodles is usually enough for 2 batches of soup. This are not a recipe to do if you're in a hurry because the rolling out takes a fair amount of time, as does laying out the noodles to dry.

Homemade Egg Noodles

2 c. flour
2 tsp. salt
3 egg yolks
1 egg
1/2 - 1/4 c. water

Mix the flour and salt in a bowl, then make a well in the center. Add the 3 yolks and 1 egg to the center and mix - first with spoon, then with hands to thoroughly mix in the egg. It will end up kind of crumbly.

Gradually add the water 1 Tbl. at a time, mixing thoroughly after each addition. (Once you've made it a few times, you can do a little more at once at the beginning, but too much water will wreck it beyond repair, so be careful.) Add only enough water to form dough into a rough ball.

Turn dough onto a well-floured (or well-floured, cloth-covered) board or table. Knead about 10 minutes until smooth and elastic. Cover, let rest 10 minutes.

Divide dough into 2-3 parts and roll out one part at a time until it's paper thin, keeping remaining dough covered. To make it easier to cut into strips, gently fold the rolled-out dough sheet over into thirds. Cut the dough the short way into narrow strips (1/4" or LESS). Shake out the strips and place on a towel or wire rack or floured cutting board to dry. Repeat with remaining dough. Mom says to let them dry about 2 hours; I say 4 hours to overnight.

When dry, break strips into smaller pieces if desired. Store in a baggie in the freezer until needed. No need to thaw before using.

To use: Add to boiling or nearly boiling soup and cook to desired doneness. This past week I made soup in the slow cooker and added them to that about an hour before it was supposed to be done and that worked fine. Mom's recipe says you can cook them in 3 quarts boiling salted water 12-15 minutes, then drain thoroughly if you don't want to cook them in soup, but I've never tried that. If you do, let us know how it goes in the comments, ok?

Note: These noodles swell up a LOT when cooked, so cut them thinner than you think you should at the beginning and they'll probably be nice and thick once cooked. If you have leftover soup, don't be surprised if the noodles soak up even more of the broth and it gets a little more casserole-y and the noodles get even bigger.


Allknowingjen said...

Interesting! My grandmother's recipe doesn't use any water, but does use butter. I never thought of freezing them- that is a great idea.

DiploWhat said...

They look exactly like the frozen ones I was talking about! Yum! I'll have to refer to this one in the future.