How do you make good homemade noodles?

Question

I've tried and tried and my noodles come out very long and thick! but they do taste great.They also sometimes fall apart! What am I doing wrong???? any al suggestions wil be greatlt appreciated. Yes I rolled the dough til I thought it was thin enough.

Answer 1

"Homemade Noodles" - 8 servings

3 eggs
2 tbsp. milk
1/2 tsp. salt
2 cups all-purpose flour
8 cups water or chicken broth

1) In medium bowl with fork, beat eggs, milk and salt until foamy. With wooden spoon, stir in flour to make a stiff dough. On floured surface, roll dough Very Thin; let stand 10 minutes or until dry enough to cut.
2) Sprinkle dough with flour; loosely roll up dough, jelly-roll fashion. With sharp knife, cut dough into 1/4" slices. Unroll noodles and let dry 2 hours.
3) In 4-quart saucepan over high heat, heat water to boiling. Add noodles; cook about 10 minutes until tender. Drain; serve at once. Yields 7 cups.

Answer 2

Noodles:
2 large eggs
4 tablespoons milk or cream
1/2 teaspoon salt
2 cups all-purpose flour
To prepare the noodles, beat the eggs with a fork in a medium- size bowl. Stir in the milk and salt. Add the flour, and blend with the fork until the dough can be worked with your fingers. Separate the dough into two pieces. On a floured surface, roll out each piece of dough with a rolling pin until thin, keeping the rolling surface floured to avoid sticking. Slice the dough into thin strips. Place on waxed paper, and allow to dry for 20 to 30 minutes. Add the strips to hot broth, and cook for about 10 minutes, until tender.

Answer 3

I take a whole chicken, boil it for a few hours, til the meat is falling off the bone, pick out the bones, saving the meat and broth. I roll out my dough til it is almost paper thin. When I have a large piece rolled out, then roll that piece up like a scroll. Take a very sharp paring knife, and slice it in thin strips. They will look like pinwheels. Make sure that you put lots of flour on the dough before you roll it up, on both sides. Then take all the pin wheels, and fluff them up and they will come undone in long strips. Add them to the broth when they have laid out and dried for a few hours or overnight. The extra flour on the pinwheels will help to thicken the noodle broth. I sometimes have to add some chicken stock to the broth for more flavor. I use flour, eggs, garlic powder and chopped parsley in my dough. My noodles are a big hit whereever I take them. Good Luck

Answer 4

Are you adding too much water to the flour ?Or did you let the dough sit for 30 minutes before working with it? Next time try not to roll the dough too thin. Instead you should hold the noodle strands up and pull lightly after cutting them. And remember to scatter some flour to prevent them from sticking together. Good luck !