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.

However...
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 dough has a chance to rest, knead it a little before rolling it out.

 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 servingsAuthor: Sidsel Munkholm adapted from several online recipes

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.

ingredients:

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

instructions:

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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