times of extreme financial hardship my mother would relate to me how
my parents made it through University. Noodles, noodles, and more
noodles in all conceivable shapes and sizes. I think my Dad still
growls at the memory. In my quest for a simpler less chemically based
life. I figured I would give it a shot. Of course with a twist, I
would actually be making the noodles. To add a little variety
substitute 1 cup of the flour for buckwheat flour, corn flour (masa),
rye flour, or rice flour. When you use the buckwheat flour egg
noodles for stroganoff, a heartier filling taste results. Gourmet
taste on Dollar-tree prices, who knew? A simple sauce, gravy, melted
herb butter, or pesto can reach new heights. Dry them well and create
your own hamburger helper and tuna helper quick meals. I store mine
in used store packaging. They will look the same and no one will
Mix together the flour, egg yolks, eggs and salt.
Add warm water a little at a time, mixing well after
each addition until you have a dough that is slightly sticky to the
Turn dough out onto a floured surface and knead it,
adding flour when needed, until your dough has a nice silky smooth
feel to it.
Cut the dough ball into quarters.
Roll out each quarter on a rice floured surface
making it as thin or thick as you like.
Using a pizza cutter, cut the rolled out dough into
Use a spatula to loosen the noodles into a loose
Sprinkled a little bit of rice flour over the pile
and gently toss to coat. This will keep them from sticking together
until you can get them into your hot broth or soup.
Repeat with the other 3 sections of dough.
Add the noodles to your boiling broth or soup,
stirring well to prevent them from sticking to each other.
To freeze, loosely pack them into storage containers;
add frozen noodles to boiling liquid without thawing first, stirring
gently to break them apart.
Simmer noodles for about 20 minutes or until desired
consistency. I like my noodles a little thick and slightly chewy.
Divide the dough into four portions and feed each
ball of dough into the pasta machine through the pasta roller with a
setting of one, fold the resulting dough sheet in half, and pass it
through the roller again. Repeat this process a couple of times.
Change the setting to two and pass the dough through the pasta roller
again. Continue on in this way, increasing the setting each time,
until you get to a setting of five. With my pasta machine, the
setting of five makes a sheet of dough the perfect thickness for
noodles, but your pasta machine be may slightly different, so
experiment and make any needed adjustments. Spread the sheets of
dough out on a lightly floured surface for a few minutes. Usually by
the time I have rolled out the last of the four balls, the sheet of
dough from the first ball is ready to be cut into noodles. My pasta
machine has two thickness choices for cutting, and I usually use the
setting that makes the widest noodles and just run the sheet of dough
into the cutter rollers. Be ready to gather up the cut noodles as
they come out of the pasta machine so you can spread them out on the
floured surface or racks. Fresh pasta can be dried until it is
completely dried and then stored in a tightly covered container, or
it can be cooked fresh. You will find that freshly made noodles take
only a few minutes to cook… test them for doneness as you would a
- Semolina Noodles – Eggless (suburbhomestead.wordpress.com)
- My Grandma’s Home-Made Noodles (foodofthemediterranean.wordpress.com)