Grandmas Homemade Noodles Recipes

GRANDMA'S HOMEMADE EGG NOODLES

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.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

GRANDMA'S BUTTER NOODLES

Steps:

• In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
• When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
• To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

GRANNY'S HOMEMADE NOODLES

Steps:

• Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
• Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

GRANDMA BAKER'S EGG NOODLES RECIPE

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.

GRANDMA'S NOODLES II

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.

GRANDMAS HOMEMADE NOODLES (BY LINDA)

Steps:

• 1. Mix eggs flour and water in small bowl.
• 2. Pour out on floured surface knead about 5 minutes. Cover let rest 10 minutes.
• 3. Cut into 3 sections roll out first section thin spinkle flour on and roll up.
• 4. Cut into thin strips shake loose and layout on a floured surface. Repeat with other two sections.
• 5. When dry add to boiling water or to simmering soups
• 6. When doing low fat noodles do everything the same.

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

GRANDMA'S EGG NOODLES

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.

HOMEMADE EGG NOODLES

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.

GRANDMA'S HOMEMADE NOODLES

Steps:

• 1. Beat egg yolks and whole egg together.
• 2. Add baking powder, salt and cream and mix well.
• 3. I make my dough in my big Kichenaid Stand Mixer, using the dough hook. It works great!
• 4. Add enough flour to make a really stiff dough. Knead flour in.
• 5. Roll out really thin on a floured surface. Roll up the dough and cut into thin strips.
• 6. Unroll strips and lay on tea towel or hang on noodle drying rack to dry. NOTE: If you want to cook them right away, they do not have to be dry. The drying is really only for making them in advance or for storing them. That having been said, the drying rack is the best way to get them completely dry for storage. My boyfriend made the one in the picture, but you can also buy them on line.
• 7. Drop into hot boiling broth and cook until tender.
• 8. For Beef and Noodles, I put them right into my roasting pan or crockpot for the last hour of cook time. Either dried or not. For Chicken and Noodles, I drop them right into the chicken broth mixture, without drying them. I include a little extra flour to thicken them up and then I serve them over mashed potatoes.