Old Fashioned Homemade Noodles Recipes

OLD-FASHIONED CHICKEN NOODLE SOUP

Steps:

• In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
• Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
• Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
• Makes 8 servings (10 1/2 cups)

OLD-FASHIONED TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

EGG NOODLES

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

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.

OLD FASHIONED EGG NOODLES

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

EGG NOODLES

Steps:

• In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
• Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
• Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

OLD-FASHIONED BEEF & NOODLES

Steps:

• 1. Place beef in a Dutch oven in enough water to cover beef. Add the beef broth. Bring to a boil over medium-high heat; reduce heat and simmer, covered, 1 hour.
• 2. Skim off any fat, bring to second boil. Add more water if need be, up to 2 qts. total. When water begins to boil, add the noodles and the seasonings.
• 3. You can use 1 large can of beef broth and less--or no--water, for a beefier flavor.
• 4. Reduce heat and simmer, covered for 30 minutes. If broth is too thin, uncover and turn heat to medium for another ten minutes or until it reaches desired thickness.
• 5. Serve beside, or over, mashed potatoes.

OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES

Steps:

• For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
• Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
• For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
• Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
• Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
• Taste and adjust salt as needed.
• May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

OLD-FASHIONED HOMEMADE NOODLES

Steps:

• Measure flour into bowl and make a "well" in the flour.
• Drop the remaining ingredients into that "well."
• Work dough until it is stiff.
• Roll very thin.
• Let dry a minimum of two hours then cut into strips (I use a pizza cutter to cut the strips). You may dry longer.
• Bring boullion to a boil. If you are cooking the noodles with meat, you will want to bring the cooked meat to a boil with the broth.
• Add noodles and bring back to full boil. Lower heat to low-medium and cover pan.
• Cook covered for 18 - 20 minutes.

HOMEMADE EGG NOODLES, THE OLD-FASHIONED WAY

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!

OLD FASHIONED CHICKEN AND WAFFLES

Steps:

• Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
• Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
• Drain the chicken and vegetables from the pot, save the cooking liquid!
• Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
• While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
• Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
• Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.

FARMHOUSE CHICKEN AND NOODLES

Steps:

• Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
• Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
• Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
• Strain the broth and return to the pot. Discard the vegetables and herbs.
• Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

OLD FASHIONED BEEF & NOODLES

Steps:

• Place vegetable oil in a large skillet and place skillet over medium-high heat. Once hot, add chuck roast and sear for 3-4 minutes per side.
• Using a large slow cooker, add minced garlic, diced onions, onion soup mix, beef stock, Worcestershire sauce, salt and pepper; stir until well combined.
• Add chuck roast and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Once the beef is tender enough to fall apart easily, break roast into bite-sized pieces. Reserve 4 cups of cooking liquid from slow cooker to make gravy.
• Meanwhile, cook egg noodles according to package instructions.
• To serve, place egg noodles on a large plate and top with beef.
• Pour several spoonsful of gravy on top of beef before serving.
• Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
• Using a large saucepan, add butter and place over medium-low heat. Once butter has melted, add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
• Add 4 cups of reserved liquid from the slow cooker along with the ketchup and apple cider vinegar; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
• Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
• Continue cooking, stirring often, for 3-5 minutes, or until gravy thickens noticeably.
• Reduce heat to low to keep gravy warm.