Homemade Egg Noodles

[SueR]

With the concern of eating raw eggs, is it safe to make homemade egg noodles, let them dry, and store in a plastic bag? Does it matter how long it takes them to dry? (Some of mine have taken over a day.)

[Kitchen Witch]

SueR - it's been done that way for so many years! Place the bag in the fridge to store.

KW

[SueR]

Thanks!

[Kitchen Witch]

You're quite welcomed!

[lvdkeyes]

The recipe I use is
1 1/2 cups all-purpose flour
2 extra large eggs.

If doing by hand, make a well in the center of the flour on your counter.
Drop the eggs in the center. Scramble the eggs with a fork and gradually introduce the flour to the eggs until the eggs are no longer runny. Using your hands, bring all the flour together to form a soft ball. Knead the dough by firmly pressing with the heel of your hand pushing toward the center. Give the dough a quarter turn and knead again until the dough is smooth and satiny. It should take about 8 to 10 minutes. If the dough sticks to your hand while kneading it, add a little flour. Let the dough rest about 10 minutes, covered with a lightly dampened kitchen towel.

Cut the dough into 2 pieces. Keep the second piece covered while you roll out the first. You should roll it quite thinly, dusting with flour if it becomes the least bit sticky. After you roll it to desired thickness; cut into strips after rolling it up loosely. Unroll as soon as possible to prevent sticking. Cook immediately or hang on a drying rack for later use.

I hope this helps you out.

[Kitchen Witch]

Genuine Egg Noodles


2 cups Durum wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
water as needed

1. Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours.

2. Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right. You can do it!

[lindalinda]

I add a tsp of vinegar to the eggs when making noodles, you don't need to let them dry then. just dorp in hot liquid. the vinegar doesn't change the flavor of the noodles.

[Miss Net]

Thanks for all the tips for egg noodles. That used to be our Christmas meal. I will give them a try.