I have an affinity for old things – I was one of those strange children that was old by the age of five, and have only become older since. 🙂 My heart goes out to old animals, I love old recipes and methods, The smell of musty old archived papers or books sends me into a tizzy. If they only made a perfume that smelled old and musty, I’d wear it, too.
So it seems natural that when, as a young woman, I rented a house with two roommates, I became fast friends with the elderly woman, Maxine, who lived downstairs. For some reason, she taught me how to make home-made egg noodles as she’d been making them all her life. And I’ve been making them ever since. Maxine, thank you – and you are remembered every time I make these.
These are rustic egg noodles, and you’ll want to roll them quite thinly if you want something resembling commercial egg noodle – they remind me more of the premium, frozen noodles you can buy now – but taste better. Roll a little thicker and they are more like a rolled dumpling, “sinkers” as they are called. These are hardier and have a bit more “bite” than commercial, dried noodles, but are perfectly tender and absolutely delicious.
Some recipes use more egg, but I like this simple ratio. No equipment needed but a rolling pin, and in a pinch, use a bottle or can. They’re really very easy and don’t take too much time, although sometimes dough can require a “rest” of about 15 minutes or so if it seems tough at any point, so you’ll want to allow about 30 to 45 minutes. After you make them once or twice it goes quite a bit faster – if all goes well and my dough doesn’t tighten up and become difficult, I can knock these out in about 10 minutes.
When I priced these out, I found they cost about 19 to 22 cents. Amazing, isn’t it, the mark up on “convenience” foods? Of course, compared to a good quality frozen noodle, $3.00 to $5.00 a package, the mark up is immediately apparent.
It wouldn’t be practical for me to make every noodle we eat, but I always try to make these when we have a special dish, like my home-made Chicken (or Turkey) Soup or Chicken and Dumplings. Every now and then, if I think about it, I might make a side of noodles, sprinkled with poppy-seed, caraway or some herb or another.
Maxine's Home-made Egg Noodles
As Maxine showed me: Put hands together and scoop up flour, place on counter, sprinkle with a little salt, put a well in the middle. Add egg, then fill up both halves of the eggshell with water and add. Smoosh around with your finger from the center out until dough forms a ball. Roll out. See the Photo Gallery, below, for detailed photos, instructions, and hints. It will scroll through the steps on its own so you can watch it as you work with the noodles!
- 1 cup flour
- 1/4 teaspoon salt
- eggshell full of water (use both halves)
Mix, using finger, from center out, using well-floured hands, until dough forms a ball. Do not knead or force flour in – depending on humidity and how dry the flour is, there may be a bit excess. Dough should not feel sticky, only slightly tacky. If time allows, cover with a kitchen towel for 15 minutes or so, and if any point, dough seems to be tough or hard to roll, cover with a clean towel and let rest for a few minutes.
Roll to desired size and thickness, keeping the dough moving freely on the counter, picking up and dusting flour under the dough as necessary.
Slice into desired lengths and sizes. May be used right away, but a short rest makes for a more tender noodle. “Nest” the dough and cover with a towel for 15 to 30 minutes or so. If desired, dust with flour and lay out flat, covered, for about four hours. If you wish to dry, hang over a clean dowel, chair back or broomstick, then gather and wrap tightly.
To cook, place in gently boiling water for 5 to 7 minutes. Noodles are done when they can easily be cut by a spoon against the side of the pan.
See the photo gallery at the bottom of the post for more detailed instructions, tips, and troubleshooting during the process.
Nutrition, based on 4 servings: Cal: 113, Tot Fat: .31; Sat Fat: .05; Sod: .63; Carb: 24g; Fib: 1g; Prot: 5g
Clean up Hints:
- Take a dry towel and collect all the flour into the garbage – I just pull the garbage over (some people use this for gravy or a roux – I tried it and got hard bits, so I don’t – if you make homemade paste for your kids, it will work for that.)
- Take your spatula or bench scraper if you have one and scrape what’s on your counter into the garbage.
- Use COLD water, first, to clean up. Cold water works so much better than warm for this. Use your scraper if you need to loosen any hard bits or residue.
- Rinse your rag and go over once more with warm water and soap. Sounds like a lot of steps, but it makes for a super easy cleanup.
Put Your own Spin on It:
You can make these with milk instead of water, and you can also double the egg for a richer noodle. You can easily double the recipe, too. I primarily use these for Chicken or Turkey Noodle Soup or make them thicker for chicken and dumplings.
I think they’re German in origin, although I could be wrong there – You can also use these in beef soup or cook in broth, then drain and heat through with a little butter. Sprinkle with poppy seeds. They’d be good with a white sauce or Al Fredo sauce, too.
In just a bit of time, I can make a quick noodle for my family and understand every ingredient in it! The cost over a commercial egg noodle is amazing! (Of course, a great couponer can often pick up the boxed commercial egg noodles for free, but I would compare these to the more expensive frozen varieties.)
Homemade Egg Noodles made March, 2012
Click on the gallery, below to pull up each photo, in sequence, with instructions.