EGG NOODLES

[SneakyP86]

Hi everybody I joined the other day and this is my first post, I need to make a intro thread I guess when I can.I am wanting to start making as much of my food fresh as possible and recently got I a Marcato 150 pasta machine. I am wanting to make some egg noodles for my homemade chicken soup. I have a recipe for the dough so that's taken care of. But what I need to know is how thin should I make them? I know this is a fairly stupid question but than again I have always believed that the only stupid question is the one you don't ask. I would appreciate any help I can get so thanx in advance this probably won't be my last question.

[Dee514]

Hi SneakyP,
I'm afraid i won't be much help (I have never owned a pasta machine), but I have been making pasta for decades, so I have some experience.

As for the thickness of the dough....for fettuccine type pastas, I like to roll it about 1/16 inch thick. As to the width of the noodles/pasta that is personal preference. Do you like a wide noodle or a thin one in your soup? Since I cut the dough by hand, I tend to cut the dough into varying widths - about 1/4 inch wide for fettuccine, about 1/2 inch wide for soup and some pasta dishes. Occasionally, I will cut the dough very narrow (maybe 1/8 inch wide) for a spaghetti like pasta.
If I am making dough for lasagna sheets or for ravioli, I usually roll it a bit thicker than 1/16 inch, but less than 1/8 inch..

Perhaps this video will be of some help:

http://www.youtube.com/watch?v=704OOV7kwDE

**Tinkerbell** (one of the hosts) in our Kitchen gadgets & Appliances forum is very helpful too.

[SarasotaCook]

I do have a pasta machine ... well sort of. I gave it to a friend to use because she makes pasta all the time; I don't. If I need it, I can just pick it up. I get a bunch now and then, make, and freeze.

For soup, I prefer a wide about 1/2" noodle, especially for chicken soup.

I do use a thin noodle for a beef soup or Asian type of soup, but always wide for chicken.

[AbsGramma]

Hi Dee514

Would you mind sharing your recipe for the pasta dough. I have made fresh pasta a couple of times and it has turned out fine, but I would like to give yours a try since you have been making fresh pasta for awhile.

Thanks
AbsGramma

[Dee514]

Hi AbsGramma,
No problem, my (grandmother's) recipe is already posted. My grandmother used the same dough for ravioli that she used for pasta. Here is the link: Ravioli (Dough and Choice of 4 Fillings)

[AbsGramma]

Thanks....

[Dee514]

You're very welcome...I hope you enjoy it!