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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

GRANDMA'S HOMEMADE EGG NOODLES Recipe

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This recipe for GRANDMA'S HOMEMADE EGG NOODLES is from Country Cookin' in the Bighorns, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 EGGS
2 CUPS ALL-PURPOSE FLOUR, DIVIDED
1 TSP SALT
Directions:
Directions:
In a small bowl, beat eggs well. Add 1 cup flour and salt; beat until combined. Mix in remaining flour using a dough hook attachment until dough pulls away from the side of the bowl. Place dough on floured board and knead until smooth and elastic. Divide dough into 4 equal parts. Roll out dough pieces using a pasta machine or by had to desired thickness, adding flour to keep them from sticking as needed. If using a pasta machine, start rolling pasta at a #1 setting, roll again at #2 setting and again at #3 setting. You can go as thin as you want. Lay pasta sheets out on paper towels and let dry for an hour or 2. Cut pasta using the pasta machine to desired size. Hang pasta or lay out on paper towels to complete drying.


Noodles may be used fresh before drying. To cook, bring pot of slightly oiled and salted water to boil over high heat. Carefully add noodles and continue to boil until tender, yet firm to the bite -- 5 to 7 minutes. Dried noodle will take more time to soften. Drain and serve as desired.
Personal Notes:
Personal Notes:
If hand cutting, slightly floured and dried pasta can be cut with a pizza cutter or rolled as for cinnamon rolls and cut with sharp knife.

 

 

 

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