Wednesday, January 16, 2019

Home Made Egg Noodles

Have you ever made your own Egg Noodles?  I used to make them a lot and used them up in soup, in fact I'm sharing a post on using them in soup in a couple of days.
I thought I'd share this latest adventure, as it were, on not only making the noodles, but also what I used them in.

I made a Rakott Teszta for Baking Bloggers this past week, and used up the entire batch of noodles in there, but never shared how I make them.

As I said, I used to make these a lot, and just used a basic recipe, egg, flour and salt.  But this time round I wanted to use my lovely little pasta maker and make some broad noodles and also some for lasagna (I'll make some more for the next time Lasagna is on the menu).

I'd looked up a lot of recipes to see if maybe there was one out there that was better than mine, but honestly they were all about the same, some used more eggs, but also a lot more flour.

There were a couple that added a little semolina to the base dough, and some added some water.
I also choose not to add any salt as the noodles cook in salted water and honestly, I try not to use a lot of salt anyway when I cook. 

So I played.    And I will say, they are a little fiddly, but satisfying to make.
After breaking the egg into the flour well, use your fork to break it up and start mixing flour in.  
 Keep, stirring it around, gathering more flour in as you go.
 Time to push the flour towards the egg.
 Using a scraper, push the flour in towards the egg mixture.
 Keep on going until you've the majority of the flour incorporated.
 After forming it into a ball, divide it into quarters.
 Let it rest, covered with plastic wrap for at least 30 minutes, the dough needs to recuperate a little.
 After the rest, take each ball of dough, and knead a little before flattening it out and feeding it through the pasta machine rollers.  Feel free to flour pasta a little, and even the rollers.  This helps to prevent it from sticking.

The two pieces on the the left are the first pass through on the narrowest setting, and the one on the right is the final pass through.
 And here are three of the four pieces, ready to be cut up or to hang around and be made into lasagna noodles.  These were all about 30 inches or so long, so I cut them in half before hanging them to dry.
 Kinda looks like washing on the line, doesn't it?
 I did cut some wide noodles with part of it. I keep a nice plastic ruler in my utensil drawer, just for occasions like this.  And that pizza cutter, perfect for cutting the strips.
 I even tried playing with some angel hair pasta using the cutters on the pasta machine.

Yield: 2-4 servings

Home Made Egg Noodles

prep time: 15 minscook time: total time: 15 mins
These egg noodles are perfect for a bowl of soup, or making them into any baked pasta dish that uses noodles.


  • 1 cup bread flour
  • 1 large egg
  • 1 tablespoon Semolina 
  • 1-3 tablespoons water


  1. Mix the semolina and bread flour together and  dump into in a mound on a clean work surface.  Make a well in the middle and  add an egg.   Using a fork whisk the egg together, gathering flour into the egg from the sides. 
    Continue to incorporate the flour into the egg with the fork, pushing the flour in towards the egg mass with a scraper, until almost all the flour is incorporated.  Gathering in the flour from the sides until you've gotten almost all the flour in the ball.  Then using your hands, press the dough together and add one tablespoon of water at a time, working it into the dough and kneading it together until it is a smooth dough.  You may not need all the water, but you should have a nice elastic dough.  Cover with plastic wrap and let rest for 30 minutes. 
    After 30 minutes, divide the dough into quarters and using either a rolling pin or a pasta machine, roll out the dough thinly. 
    If using a rolling pin, roll out as thin as possible, then fold the dough in thirds, like an envelope and roll out again.  Repeat at least 3 times.  This makes for silky soft noodles.  Roll the dough out as thin as you can.   Cut into noodles or leave as a large sheet.   Leave to dry for at least an hour before cooking it.  As this is fresh dough, it will only take a minute or two in boiling water. 
    If using a pasta machine, place each piece through the machine on the widest setting, then fold it in thirds, and put through the machine one to two times. 
    Then go to the next setting, and repeat. 
    Finish off with the lowest setting.  When you get to this step, do not fold the dough over, just feed it through the setting one or two more times.  This makes the dough very thin, but it should still be fairly elastic. 
    Since this is fresh dough it only needs a minute or so to cook. 

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Monday, January 14, 2019

Rakott teszta (Hungarian layered noodles)

 As many of you might know, or even if you don't, I'm going to tell you anyway.  I love Pasta, in fact, I don't think I've met a pasta I don't like.   I also love Kugel  and when I was searching for a recipe to make for this month's Baking Blogger Challenge of a baked Pasta dish, I found thisRakott teszta means layered dough but it is also known as rakott metelt, which means layered noodles. 

Rakott teszta (Hungarian layered noodles)

And pardon me, but I did make a couple of minor changes to the recipe.  I made my own noodles, and also had to make my own sour cream.  I had a, well let's just call it a brain freeze, I totally forgot to pick up some sour cream, even though I'd been in three, count it, three separate stores that sold sour cream in the space of 36 hours. sigh.
I did however, have some heavy cream in the fridge and lemon left on my tree and I made some substitute sour cream I'll tell you all about those adventures in another post. 
Noodles mixed in and ready to go into the oven. 
Rakott teszta (Hungarian layered noodles)
After taking out of the oven.  You can see the little bits of almonds on top.
Rakott teszta (Hungarian layered noodles)
In all of its glory.  Before I sprinkled the confectioners sugar on top.
Rakott teszta (Hungarian layered noodles)
And here is a piece.  You can see the noodles, and the raisins.  I think this was a hit, because there's only enough left for one breakfast.
Rakott teszta (Hungarian layered noodles)

I didn't have any sliced almonds, so I chopped up some almonds and sprinkled them on top.
I will also say, you do not sprinkle the almonds on top at the beginning, they will sink into the pasta. 

Yield: 12 Servings

Rakott Teszta (Hungarian Layered Noodles)
Rakott teszta (Hungarian layered noodles)

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
This is a fun take on regular old baked Noodle Kugel.


  • 1 pound wide egg noodles (cooked until tender in salted water and drained)
  • 4 ounces butter (1 stick, melted)
  • 2 cups sour cream (see notes at end)
  • 2 cups cottage cheese (full fat 4 %)
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup raisins (white)
  • 1/2 cup sliced almonds
  • 1/4 -1/2 cup confectioners sugar (to sprinkle on top after baking)


  1. Heat oven to 350 degrees. Lightly coat a 13x9-inch pan with cooking spray.  Spread with 1 tablespoon melted butter.

    I used my immersion blender and blended the eggs and cottage cheese together and then whisked in the butter, sugar and sour cream. You can also place all the ingredients into a blender and mix til smooth.  Fold in the raisins.
    Pour over the cooked noodles and mix gently. Pour into the greased 9x13 pan, cover and bake for 30 minutes.  
    Then remove the cover and sprinkle a half cup of sliced almonds on top and continue to bake for an additional 20-30 minutes or until a knife inserted in the middle comes out clean. 
    Sprinkle with some confectioners sugar and serve hot or even warm.   
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Wednesday, January 9, 2019

Orange cake

A friend gave me some lovely satsuma oranges before Christmas and I had to play with them.  I bake and make a cake every couple of weeks for the Legion for them to raffle off.  The proceeds go the community for various projects.
This is just my small way of giving back, but it's more of a selfish act on my part.
It really is.  I love to bake and decorate cakes. 

This time I wanted to make a cake using some of the frozen egg yolks I had in the freezer from a wedding cake I made last summer.
Those egg yolks weren't getting any younger, and I also wanted to use some of the lovely oranges I'd been given.
Guess what I found.  This recipe, but I did change it up a little.   I also wanted to make it a little more festive and didn't feel like running into town to buy pineapple (note to self, keep some canned pineapple on hand), or vanilla pudding for the frosting.  

I actually found several online recipes for Orange cakes,  but most of them used a cake mix as a base, and I don't use cake mixes, except once a year when I bake a birthday cake for the hubs.   By his request. 
I just frosted this cake with a good butter cream frosting.   And then had fun decorating it.
If I can't play with my food, I don't want to play.
So there.

I didn't get any pictures of the process with my camera and only just remembered to use my phone to get a couple shots of the cake. sigh, I was too much fun, what can I say?

Orange Cake

prep time: 10 minscook time: 28 minstotal time: 38 mins


  • 1 cup softened butter ( I always use salted butter, but if using unsalted add 1/2 tsp. Salt)
  • 1 1/4 cup sugar
  • 10 egg yolks
  • 4 peeled  and segmented satsuma oranges, with each segment of orange cut into thirds.
  • 1 tsp. Vanilla extract
  • 1  tablespoon Grand Marnier liqueur
  • 3/4 cup milk + 1 tablespoon
  • 2 cups self rising flour
  • 1/4 cup potato or cornstarch mixed into the flour


  1. Preheat oven to 350 degrees.  Grease 2 8 inch cake pans and flour or use Bakers Choice spray which already has the flour in it.
    Cream the butter and sugar together for at least 5-7 minutes or until the sugar has broken down and the mixture is light and fluffy looking.  Beat in the egg yolks, and the 1 tablespoon milk.
    Add the cut  up orange segments, the vanilla extract and the Grand Marnier.  Mix together well. 
    Add half the flour mixture and fold in. Add the milk and mix until just combined, then add the rest of the flour.  Mix until it is just incorporated.  Pour half the batter into one greased pan and half into the other.   Bake for about 25-30 minutes or until just done.  The center will spring back lightly when touched or use a toothpick inserted into the center of the cake.  If it comes back clean the cake is done. 
    Take out of oven and let cool in the pans for 5 minutes then turn out onto a cake rack.   I use a small cake rack and then turn the cake right side up to allow it to finish cooling. 

    When ready to frost, place the cake top side down onto a cake plate to frost. 

    Using your favorite butter cream frosting, pipe a line around the edge of the first layer, then make concentric rings around the cake.  This helps to ensure not only an even layer of frosting in the middle but by piping a ring around the edge, you can then place the second layer on top of it and press down lightly.  The frosting will try to escape, which just fills in the gap in the layers.   Always frost the bottom of the cake, this keeps those pesky crumbs from invading the frosting. 
    Frost the sides and top with more buttercream frosting.  Reserve some of the frosting and tint it various colors if desired.

    I took some of the butter cream frosting and colored it a dark green, made a wreath around the top of the cake with my leaf tip.  I also took a christmas tree cookie cutter, and pressed it lightly into the top of the cake to get a tree shape.  I then outlined it in green and filled it in.  I 'decorated' the tree with dots of various colored frosting also made some 'presents' to go under the tree. 
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