Homemade noodles from scratch?

Question

anyone have a receipe for this...couldn't find one on the net. Of course, i did look half @ssed. Thanks!

Answer 1

Gramma's Homemade Noodles

Ingredients:


3 eggs
2 cups flour (approximately)
1/2 teaspoon salt
A pot roast, or chicken, cooking on the stove. When tender, shred the meat and keep in the broth. Season however you like. I just use a little salt, pepper, and a bit of garlic.

Directions:

Beat eggs until frothy. Add to flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. The dough should look like this:

Roll dough turning often until thin. Let noodle dough dry 45 minutes, then turn and dry another 1/2 hour. Properly dried, the noodles don't stick together.

Cut into noodles. My Gramma always just used a butcher knife and cut the noodles. I prefer rolling the dough like a jellyroll and cut them that way. Or, you could put the dough through a pasta machine

Drop the noodles into your boiling pot of shredded meat (make sure there is plenty of broth). Reduce heat and cook at rolling boil for about 20 minutes. As the noodles boil, they will make their own gravy. Season to taste.

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Answer 2

Here is a basic one- Good Luck!
Egg Noodles
INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
DIRECTIONS
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

Answer 3

3 egg yolks
1 whole egg
3 tablespoons cold water
1 teaspoon salt
2 cups flour


Beat the egg yolks with the whole egg until very light.
Beat in the salt and water.
Stir in the flour and work with hands until blended.
Divide dough into 2 parts.
Roll out each part as thin as possible on a lightly floured board.
Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
Shake out strips and allow them to finish drying before using or storing them.

Answer 4

Flour Eggs Salt

Answer 5

3 quarts homemade chicken stock, or canned low-sodium chicken broth
3 carrots, cut into 1/8-inch-thick rounds
Salt and freshly ground black pepper
8 ounces medium egg noodles
Cooked chicken meat, shredded
1/4 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley

Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

Answer 6

milk flour water