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The HBHW Recommends
Homemade Noodles
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Homemade noodles: I triple the ingredients and freeze two portions. Enjoy! These noodles are a standby in our house. They are hearty, filling and very versatile. I use them as a side dish, in soups and in casseroles. I hope you enjoy them as much we do.
2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil
Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended.
Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough.
Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.
To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft. Yield: 10 servings. Freeze uncooked noodles in serving-size portions to enjoy months later. Defrost and cook according to directions above.
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This post was submitted by Vicky Fox.
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4 Responses to “Homemade Noodles”
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September 23rd, 2009 at 12:37 pm
These sound wonderful! Thank you for submitting this recipe! I hope I can do the recipe justice. I have always wanted to make good homemade noodles.
September 23rd, 2009 at 2:41 pm
I love homemade noodles! I can’t wai to try this recipe! I use the food processor first mix the the dry ingredients then drizzle in the wet. As soon as it forms a ball, turn off. Rest 10 minutes, then roll. For cutting, I roll up loosely then use my pizza wheel to cut.
September 23rd, 2009 at 5:23 pm
My grandmother was famous for making the best noodles ever. She decided to hand her “recipe” down to me. So I came over one day to learn how to make noodles. Imagine my surprise when I learned that she uses the same recipe as everyone else, but she adds yellow food coloring! She said, “It’s the color that counts. Everyone sees the yellow color, and instantly these noodles taste richer and better than everyone else’s.” She was right - at carry-ins, her noodles flew out of the bowl, and everyone else took theirs back home!
September 23rd, 2009 at 8:32 pm
I learned from a good friend, who is now 85 years old, to add a tiny bit of vinegar to make the noodles (& pastry crust) more tender. You never taste the vinegar.