Cooking homemade noodles

[fkj2]

My mom used to make her own egg noodles when I was a kid. Nothing fancy, just scrambled an egg or two and mixed in enough flour, adding a little salt, and let them dry on a cutting board. I've tried to replicate that but without success.

Does anyone make their own noodles and what do you do?

 

[htmom]

I make homemade noodles all the time. I usually use about six eggs and mix them with some salt then add flour to make a dough. Let that dough rest about a half an hour then run it through my pasta machine. If I am only making a few I don't use the machine and just roll them out with the pin and cut with a pizza cutter.
I spread them out and let them dry overnight then freeze them in baggies until I need them.
Sometimes I make them fresh and just drop the "wet" noodles in my homemade chicken stock. YUM!

 

[saremca]

My grandma always made noodles too. She taught me to make them, but of course she never measured ANYTHING, just kind of threw everything together. I had to come up with measurements for a friend who was new to noodle making and this is the recipe:

1 cup flour
1 tsp salt
1 egg
1 Tablespoon vegetable oil
3 Tablespoons water

Put the flour in a bowl and make a well in the center. Add the rest of the ingredients, and stir with a fork to combine. Turn out onto a lightly floured board and knead until you have a smooth dough (takes about 5 minutes). Cover the dough with a towel or invert the bowl over the dough and let it rest for 45 minutes.

Cut the dough in half and roll out into a long rectangle. The dough should be almost paper thin, but not quite. Sprinkle the dough with flour, flip it over and sprinkle with flour again. Let the dough rest again for 20 minutes or so. Roll the dough up from the long side, jelly roll style, and slice the noodles to the width you prefer. Unroll the noodles (I usually sprinkle them with flour and sort of jumble them around in my hands to get them to unroll). Spread the noodles out onto a towel and sprinkle with flour. Let them stand to dry out.

When you're ready to use them cook them in simmering salted water or stock for 5-7 minutes or until tender.

 

[MazdaUK]

I use a machine (so I don't have to clear the table to roll ) and put them to dry over clothes airers - I usually cover the rungs with clean tea towels. I never thgouht of freezing them! Mind you, we usually eat the lot!

 

[jax677]

I use semolina flour. The recipe is on the bag I buy. After mixing it, I let it rest under a damp towel for about 20 minutes. Then I use a pasta machine to roll and then cut it. Or sometimes I just roll it out, roll it up into a rope and cut it out. Then I unroll and let it dry with a bit of flour to keep it from sticking.

 

[fkj2]

Thanks for everyone's replies.

Now, the next question, do you use homemade noodles in halushki?

 

[Disneyaholic]

Thanks for everyone's replies.

Now, the next question, do you use homemade noodles in halushki?

I'm not sure I understand this question. My mom is from Slovakia, so I grew up on halusky and make them often for my family. I think you're asking how to make them, so I will share what I do. Sorry I don't have an exact recipe; I learned from my mom who (like so many others of her generation) never measured anything!

For halusky, I beat eggs (with a whisk or fork) -- usually 1-2 per person. (In our family it's usually 2 pp, except for 20-year-old son, who could probably eat at least 6 eggs' worth!).

I add about 1/4 tsp salt and 1-2 tbs water per egg. Then I add flour, a little at a time. (My son did measure it once, but I can't remember what it turned out to be.) I just keep beating in the flour by hand until the dough is very thick and heavy, but still sticky. If it turns smooth on the outside, you have added too much flour. If you don't add enough flour, the dough will absorb too much water when you cook them and they won't taste as good or have the right texture.

Transfer the dough to a cutting board and use a knife or spoon to drop small amounts into boiling water. If you're making a lot, do it in batches to keep the water at a steady boil. The halusky are done when they float to the top. (Don't stir them to bring them to the top because you may end up with halusky that are raw on the inside. ) I remove them with a "spider" to a bowl and add a little butter to keep them from sticking together.

My mother always cooked them directly in soup, but I prefer to cook them in water and add soup in the bowl. When my kids were little, this was always their favorite "sick day" food -- just halusky with a little butter! (They're now 23 and 20 and STILL ask for it if they are not feeling well; I think I'm being scammed sometimes!)

Good luck! I wish I could be more specific...