Spaghetti, linguine, fusilli, penne, acini di pepe…the list goes on. You can find just about any type of noodle for any type of pasta dish at your local grocery store. Most of the noodles will be stacked neatly and orderly on the shelves next to your canned and jarred pasta sauces. Others, like Reames®, are in the frozen sections of your local markets.
When making a soup from scratch wouldn’t you prefer the taste of a homemade noodle versus a dried or frozen noodle? Homemade noodles are not only better for you, as they do not have the level or sodium or preservatives as most packaged noodles do, but they taste so much better! Here is a simple “how to” for making scratch egg noodles!
Items you will need:
- Medium mixing bowl
- Measuring cups
- Butter knife
- Rolling pin
- Herb cutter or wheel type pizza cutter
- Large pot
- 1-1/2 cups of flour
- 2 eggs
- Cooking oil (olive, vegetable, peanut, whatever is your fancy)
- Bullion or broth of your choice
- First add your flour (1-1/2 cups) to your mixing bowl.
- Crack both eggs into your flour. Try and crack one of the eggs in half as best as possible for measuring purposes
- Using a 1/2 an egg shell, fill the eggshell with oil and add it into the bowl.
- Again, using the 1/2 egg shell, add 2 eggshells of water.
- Using your fork mix the flour, egg, oil and water mixture together gently until all flour is wet and a soft dough forms.
- Sprinkle your surface lightly with flour and lay the ball of dough on the surface flipping your bowl over on top of it. Let dough rest for approximately 20 minutes.
- After you’ve let your dough rest you need to roll it out. Making sure the surface you are rolling the dough on is lightly floured roll the dough out to about a 1/4″ thick. You can make them thinner or thicker depending on your taste.
- Now to cut your noodles! Using your herb cutter or pizza cutter cut your noodles into strips that are about 1/4″ wide (or your desired thickness). Then, depending on what you are using the noodles for, cut them into your desired length.
- Move the noodles around the surface so they are separated. Noodles will stick a little bit so try and keep them from being piled on top of each other. Let dry for 1 to 24 hours.
- Last, but not least, once the noodles have dried for the desired time, you much cook them. You can do this by adding them little by little to a pot of flavored broth. Bring the broth to a boil and slowly add the uncooked noodles to your boiling pot of broth stirring them so they don’t stick together. Cook on a low boil for about 30 minutes or until tender.
- Soup. Add these wonderful homemade noodles to your favorite soups. Just follow the directions above but instead of adding them to a separate pot of broth just add them into your boiling soup and cook at a slow boil for 30 minutes.
- Noodles & Gravy. Prepare as directed above and add them into your favorite gravy. Serve over mashed potatoes or even as a side dish to a meal.
- Use them as your foundation for stroganoff, beef tips & noodles or vegetable stir-fry.
Be warned; this is an old, passed down homemade noodle recipe that might ruin all appeal of you going back to packaged noodles altogether! Enjoy!