i need a recipe for egg noodles?

Question

i am making chicken noodles and i want a recipe for those thick egg noodles like the ones you can buy frozen, but i want to make them from scratch

Answer 1

Homemade Egg Noodles
yield: 6 to 8 servings.

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

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.

Cook fresh pasta in a large pot with boiling salted water until al dente.

Answer 2

Depending on how many you are cooking for, on average take 4 eggs, add a 1/4 tsp. salt, and flour. Mix together with your hands until you form a ball. You don't want it to be sticky, but not too dry either. Then pull a small ball from that and roll out on a floured table or counter top. Keep sprinkling flour on it so your rolling pin doesn't stick to it. Roll out very thin. Then roll up and cut your noodles about 1/4 inch or smaller. You can let them dry or use them immediately. I make up about 30 eggs at a time and let them dry and then freeze them for use later. Its alot of work at one time but it makes it easier in the long run if I decide on the spur of the moment to cook some.

Answer 3

This is not really a recipe but i make this for the Hoildays i steam a head of cabbage in a bit pot with some salt and pepper. Then i fry some bacon and break the bacon into small pieces then i boil the egg noodles in another pot and they are cooked i put some butter on them when the cabbage is done i pour out any reaminding water but the bacon and egg noodles in and mix it all togther then let it cook all togther on low. It's really good ,,,,,try it.

Answer 4

This is my own recipe

1. cook the chicken, you might fry it
2. Process the chicken
3. If you want to make them look fresh, then mix this with the dough
4. you will have something like a pate, you weigh this paté and you add the same quantity in flour.
- put flour in the table the strech the dough
5. Once you have the dough you will have to use a rolling bin and stretch the dough up to 1 or 2 mm, then you fold it like making a roll, but A. put flour in the ontop, fold from one side to the center, and the same with the other side, put more flour, and repeat this
procedure, then you will cut it with a very sharp knife, from one side to the other

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It is hard to explain without pictures.

good luck

this is a quote from other page

To make this pasta dough, we used 3 cups flour 000, 3 eggs, 1/8 teaspoon salt, and water as needed to moisten.

quote


Making Pasta Dough

Making your own pasta dough is a simpler process than you may think!

If you have an electric mixer , the process becomes even simpler than you may have even thought possible! The first and most important decision to make when beginning to make pasta dough is what type of grain you will use.

1. To make this pasta dough, we used 3 cups semolina flour, 3 eggs, 1/8 teaspoon salt, and water as needed to moisten.

2. We used an electric mixer for this process, however, pasta dough can be made by hand quite easily. If you are using an electric mixer, pour the flour into the mixer's bowl.
To make dough by hand, place the amount of flour that the recipe dictates on a large, flat, non-porous surface. Make a well in the pile of flour with a spoon, your hand, or a large ladle and pour the eggs into the well. Use a fork to slowly mix the eggs into the flour. Once the eggs become incorporated into the flour, begin kneading . Continue kneading until the dough becomes very firm. If making dough by hand, skip to step 6 to continue with the process.

3. It is important to put the flour into the mixer's bowl before adding the eggs because if the wet ingredients are at the bottom of the bowl they will have a more difficult time incorporating into the flour than if they are on top of the flour. Begin to mix the flour and eggs together with the mixture set to a low to medium speed.

4. We recommend adding salt to the pasta dough because salt will help the existing flavors in the pasta become more accessible and obvious.

5. Once the dough has been mixed, notice that it is smooth textured, very firm, and somewhat dry. If the dough is even a little too wet, it will be sticky. If the dough is sticky, it will have problems when you attempt to run it through the pasta machine or hand roll it out. The dough should be just wet enough that the dough sticks to itself, but to nothing else.

6. If the dough does not feel dry enough, knead it by hand, adding semolina to the dough as you knead. Start by dusting a non-porous surface with semolina and place the dough on the dusted surface. Sprinkle some more of the semolina over the top of the dough, then knead the dough until it is smooth and very firm.

7. When you can set the dough on a clean countertop (without a dusting of flour underneath it) and trust that it wont stick, the dough is ready. Because of the size of the semolina grain, the dough may not be as smooth as it would be with a flour-based dough.

8. Portion the dough into the amounts you will need to make sheets of pasta. When beginning to learn to make noodles, the balls of dough should be relatively small in order to keep them manageable. We recommend forming the dough into tennis ball-sized balls of dough for the first time you make noodles. As you become more skilled at noodle-making, form larger balls of dough.

9. Wrap the pasta dough into an airtight plastic-wrapped ball. Set the dough in a clean, dry area. Let it sit at room temperature for about an hour to give the gluten inside the flour a chance to unwind. If the dough isn't given a chance to relax, it will be too tight to work with and will yield tough noodles.
Once your dough has had a chance to rest, unwrap it and make noodles . We have illustrated how to make a very basic pasta dough, if you would like to get more creative you can make any flavorful additions you'd like. Some people add spinach, basil, or sun-dried tomatoes to their pasta dough.

If you are in the mood for experimenting with creative pasta, try this recipe:

Answer 5

2 eggs, well beaten
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
Flour - enough to make a stiff batter

Put flour on rolling surface and take a little of the dough and roll out thin. Spread to dry and roll all up together and slice.

Answer 6

I hope you will find it in recipe secrets site http://xrl.us/recipesecrets

Answer 7

http://www.foodnetwork.com/food/et_hd_new_years/0,1972,FOOD_9841,00.html