Homemade Egg Noodles

This was the first time I ever made homemade noodles, and I had so much fun! Instead of mixing the ingredients by hand, I used a food processor. I processed the flour, salt, and egg yolks (omitted the baking powder) until mixture formed fine crumbs. Then with the processor running, I slowly added about 1/3 cup of water through the feed tube just until the dough forms a ball. (Without the water, the dough was too dry and would not form into a ball.) I let the dough ball rest for 10 minutes before dividing it into quarters and proceeding with recipe. After rolling, I let the four sheets of 12" square dough rest uncovered for 20 minutes. Then I loosely rolled up dough jelly-roll style and cut into 1/4" wide strips. Lastly, I let the strips dry on cooling racks for a couple of hours. The noodles are then cooked in canned chicken broth for about 2 to 3 minutes with baby bok choy, Vietnamese beef balls and sliced fish cakes. What a delicious meal!

In my home section of Indiana, homemade egg noodles are about as common as fresh-baked bread! Noodle dinners are popular community events and there is some small amount of competition as to who's are best. The recipe passed down to me through at least 4 generations can be found in "Betty Crocker's Cookbook". My family has slightly altered that recipe by using half-and-half in place of water, which creates a richer-tasting noodle. If the dough is dry and crumbly before rolling, adding egg yolks or more half-and-half will easily fix the problem. We often fix them with beef or chicken for a family dinner, and Thanksgiving without noodles in turkey broth would be unthinkable! Also, if you are a real Hoosier, you eat your noodles on top of mashed potatoes!

Like the other reviewers, I also had to add 1/4 cup water to this recipe to get the dough to bind. I used my bread machine to mix the dough. Put the ingredients in the machine, selected "dough" setting, and let the machine mix it for 10 minutes, then removed the dough. It was perfect and easy to roll out. Noodles turned out delicious in our chicken soup!

These are very similar to my grandmother's egg noodles. I used one whole egg and three yolks (like my grandmother did) and they were great.

I have to agree with JORDANBENE because I'm a Hoosier too. After many moves I've lost my Betty Crocker cookbook so I had to improvise the day before Thanksgiving. I used the recipe given and added 1/2 cup of half and half. There was still some trouble with dryness so I added about 1 tablespoon of egg white. They are drying now so I can't comment on how they will actually taste but hoping for the best. Tips are always good: If you don't own a noodle cutter, try using a pizza slicer---works fantastic. A knife is too time consuming and harder to control the noodle size. Always use your turkey broth for cooking and scrape the pan to get the good bits and pieces off----it adds loads of flavor. Happy Thanksgiving! Upate: Don't roll these out TOO thin......I did and ended up with a globby mess that barely resembeled noodles!

Like many, I learned how to cook from my mom and her mom and her mom, but never have I made noodles and not used water, I am constantly trying new recipes to see how they compare to my own, but this one is probaby not one I will be repeating. I think I will stick my own. Thanks anyway, always worth a shot!!

This recipe was not very specific... I have never made home-made noodles before, and messed up the recipe the first time. When I re did it, it was allot better, but also had to add water... Not one of my favorite recipes!!!!

Very easy recipe. I added 3 egg yolk and one whole egg. It was easy dough to work with. We really enjoyed this boiled in chicken broth with shredded chicken, fresh carrots, and a few cubed potatoes. I thickened the broth after cooking with a little corn starch. Very yummy, hearty comfort food.

These were delicious.

First time I've ever made noodles and they were great! Used the leftover roast duck from Thanksgiving to make a big pot of soup -- tasty, but it wasn't very hearty until we added these. No mixer, so I did it by hand. Perhaps that's why I had to add 1/4-1/3 c. milk to get it all to bind. It didn't look too promising, but it rolled out OK. Rested it about 20 minutes then cut and air dried noodles for a few hours. Cooked them in the broth at a really low boil and they were tender but with substance to them. From now on leave the spaghetti noodles to spaghetti sauce -- this can't be beat for soups!