Grandma Olas Old Fashioned Egg Noodles Recipes

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GRANDMA BAKER'S EGG NOODLES RECIPE



Grandma Baker's Egg Noodles Recipe image

Learn how to make Grandma Baker's Egg Noodles. This easy egg noodles recipe uses four simple ingredients: eggs, flour, milk and salt.

Provided by Pam Baker, The Birch Cottage

Categories     Main Dishes

Time 35m

Number Of Ingredients 4

6 eggs
1/2 cup milk
1 tsp salt
2-3 cups all-purpose flour

Steps:

  • Combine milk and eggs, beat to combine. Add salt and stir to incorporate into egg mixture.
  • Add flour a little at a time until it forms a solid dough.
  • Roll out dough onto floured surface about 1/8″ thick. Cover the top of the dough with flour. Roll up like a jelly roll, starting at the edge, roll all the way across. Cut 1/4 inch slices across the roll. Shake out and drop into boiling broth, one at a time. When all are in the broth, bring to boil and cook about 1 minute.

Nutrition Facts : Calories 268 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 236 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

OLD FASHIONED EGG NOODLES



Old Fashioned Egg Noodles image

Old Fashioned Egg Noodles

Provided by Kitchen Nostalgia

Categories     Side Dish

Number Of Ingredients 4

1/2 kg (1 lb) all-purpose flour
3 eggs
1 tablespoon water
1/2 teaspoon salt

Steps:

  • Beat eggs. Add salt and water. Add enough flour to make a very stiff dough.
  • Turn onto flour until dry enough to roll in a thin rectangle. Let it set and dry for 1 1/2 hours.
  • Cut dough into 4 x 8 inch squares. Lay squares on top of each other and cut into 1/4 inch strips.
  • Shake to separate and spread out to dry for several hours. Can be stored in clean jars when completely dry. When ready to use, drop into boiling water or chicken broth or beef broth. Cook until tender

HOMEMADE EGG NOODLES



Homemade Egg Noodles image

Homemade egg noodles might not be as handy as dumping that box or bag of egg noodles into a steaming hot pot of boiling water. But how they make up for it in terms of taste, and texture, and even, yes, cooking time!

Provided by Michaela Kenkel

Categories     Pasta

Time 3h17m

Number Of Ingredients 6

1 3/4 cups all-purpose flour
2 egg yolks, slightly beaten
1 egg, slightly beaten
1/2 teaspoon salt
1/3 cup water
1 teaspoon cooking oil

Steps:

  • In a bowl, add flour. Make a "well" in the center of the flour.
  • Combine eggs, salt, water and oil in another bowl.
  • Add wet mixture to the well.
  • Mix together until ingredients are incorporated.
  • Flour a flat surface. Turn dough out and begin to knead the dough until it's smooth and elastic. About 8 minutes or so. (alternatively, you can use your dough hook attachment for your stand mixer.)
  • Form dough into a ball. Cover with a clean towel and let sit for 10 minutes before rolling out on a floured surface.
  • Cut noodles 1/8" thick and 1/4" wide.
  • Hang or lay on a lightly floured tea towel to dry for a couple of hours.
  • To cook, add noodles to a salted pot of water that has come to a rapid bowl. Noodles will rise to the surface in 4-7 minutes and be cooked. Stir to keep them separated.
  • Serve immediately, or add to soups or casseroles.

Nutrition Facts : Calories 85 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 ounces, Sodium 96 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

GRANDMA'S EGG NOODLES



Grandma's Egg Noodles image

-Mary Stout, Topeka, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 5 servings.

Number Of Ingredients 7

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 large egg
1/3 cup water
1 tablespoon olive oil
6 cups chicken broth

Steps:

  • In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.

Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

GRANDMA'S NOODLES II



Grandma's Noodles II image

Homemade soup noodles.

Provided by Sandy

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 5

1 egg, beaten
½ teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
½ teaspoon baking powder

Steps:

  • Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
  • Roll out dough, and let stand for 20 minutes.
  • Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
  • Drop into hot soup--cook for about 10 minutes.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g

GRANDMA'S HOMEMADE EGG NOODLES



Grandma's Homemade Egg Noodles image

Grandma's egg noodle recipe has been passed down through the generations of my family. We serve this for holidays with buttered crumbs to accompany the turkey.

Provided by Cari Pow

Categories     100+ Everyday Cooking Recipes

Time 3h55m

Yield 4

Number Of Ingredients 3

3 eggs
2 cups all-purpose flour, divided
1 teaspoon salt

Steps:

  • Beat eggs in a bowl using an electric mixer until combined. 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 a floured cloth or board; knead until smooth and elastic. Divide dough into 4 equal pieces.
  • Roll out dough pieces using a pasta machine or by hand 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 a #2 setting, and again at a #3 setting.
  • Lay pasta sheets out on paper towels and let dry for 2 to 3 hours.
  • Cut dried pasta using a pasta machine to a fettucine-sized cut; let dry once more, about 1 hour.
  • Bring a large pot of lightly salted water to a boil over high heat. Add noodles and continue to boil until tender yet firm to the bite, 5 to 7 minutes. Drain and serve as desired.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 4.3 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 1.3 g, Sodium 635.1 mg, Sugar 0.5 g

HOMEMADE EGG NOODLES, THE OLD-FASHIONED WAY



Homemade Egg Noodles, the Old-Fashioned Way image

I learned to make these from a woman in Colorado who still cooks and heats her house with a wood stove. We love them in Turkey Noodle soup right after Thanksgiving or Chicken Noodle any old time. They're pretty good in any old broth. The challenge is knowing when "it feels right." If you've been cooking a long time, you'll get the knack pretty easily. If you're a novice, it might take a few disappointing tries before you get the right texture. Once you do, you'll never go back.

Provided by mary134e

Categories     Lunch/Snacks

Time 35m

Yield 2-24 serving(s)

Number Of Ingredients 5

1 egg, for every two people
water, 1/2 eggshell full for every two people
flour, enough until it feels right
1 pinch salt
broth, for boiling

Steps:

  • 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.
  • Enjoy!

GRANDMA OLA'S OLD FASHIONED EGG NOODLES



Grandma Ola's Old Fashioned Egg Noodles image

Yes, this is really my grandmother's recipe for egg noodles as I received it from my mom. As with most recipes from my grandmother's era, the directions given are pretty sketchy. They always assumed you already knew something about cooking, or if you didn't, you would be working with someone who did. I have left these...

Provided by Maureen Martin

Categories     Other Soups

Time 20m

Number Of Ingredients 5

1 egg, slightly beaten
2 Tbsp milk
1/2 tsp salt
2/3 c flour
1/2 tsp baking powder (optional for tenderness)

Steps:

  • 1. Mix very stiff. Roll thin (1/8"), using about 1/4 cup flour. Cover with flour, roll, slice (about 1/8" wide).
  • 2. Cook in water or broth & use as directed in recipes.
  • 3. NOTES: I recommend cooking these at a gentle boil in a 2 qt saucepan over medium high heat for about 3 - 5 minutes, stirring frequently to prevent sticking. Their appearance will change when they're done, but always cut off a bite and taste it to make sure it's "done enough" for you. I don't remember seeing my grandmother prepare these, but when my mom made them she kneaded just enough to make the dough hold together, rolled the dough into a rectangle and folded the long side into thirds, then sliced 1/4" wide noodles while folded (yes, wider than indicated in the written recipe she later gave me); the noodles always had little bends in them from the folds and they seemed somewhat fragile at this stage. Then she tapped the excess flour off and dropped them into boiling water. Sometimes she let them rest on the counter a few minutes while she did something else. Sometimes they broke apart, but they always tasted amazing! My guess is, however, that they would probably not break apart as much if they weren't folded...but it's up to you how long you want your noodles to be. These noodles are not like regular pasta; they are thick and chewy with substance! I have learned that this type of noodle is also known as "dumplings" in other parts of the country.

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