Homemade Egg Noodles, the Old-Fashioned Way
- Ready In:
- Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface.
- Sprinkle with the pinch of salt.
- Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
- Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn't shine, until it "feels right.".
- Let the dough set for about 10 minutes. (at room temperature).
- Roll out in batches to 1/8 inch thick or less (It expands when it cooks) -- make sure there is still flour on the board or flat surface you are using to roll out your noodles -- and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too].
- If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too).
- If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.]
- It only takes 3-5 minutes for fresh noodles to cook, unless you didn't roll them out thin enough. Then it might take 7-8.
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I don't like recipes that use the phrase, "until it feels right". If a person has never been told what it supposed to "feel" like" or has not had anyone who knows the appropriate feel working with them to identify it, how is a person to know? I really don't like guesswork because it often results in a failed recipe.
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I am a fourth generation Angeleno -- born in Los Angeles -- and not Hispanic. I come from a very Catholic and very spiritual family. I have worked in one form of ministry or another most of my life. I cook for pleasure and relaxation. I adapt recipes to suit my whim, people's food needs, what I have available, what I feel like eating, what I'm allergic to, etc.