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2 recipes for making homemade noodles, the second recipe below is a smaller batch. Make noodles, lasagna, bow ties, ravioli, or thicker and cut in short pieces for a mock gnocchi....

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Homemade Noodles #1

 

Nothing beats chicken soup with homemade noodles, as well as other dishes with homemade noodles. Here's my go to recipe, it is actually quite easy to make them, and doesn't take a lot of time. After much experimentation, this is the amount of whole wheat our family accepted in homemade noodles, but you could use more. [next project with this recipe is to cut the noodles

into larger pieces and make lasagna]

2 large eggs
2 and 1/2 eggshells of water (using a half shell)
1/2 c. whole wheat flour
about 1 and 1/4 c. unbleached flour
1/2 tsp. salt

Beat the eggs and water with a fork.  Using the fork, stir in flour gradually,1/4 cup at a time until mixture pulls away from sides of bowl.  Turn dough out onto a clean, floured surface. Knead it very gently just until smooth, (if flour is added too fast or kneading is too hard, it will produce a tough noodle). Roll dough very thin a little at a time, turn over, spread a bit of flour on surface of dough, roll that side, turn and repeat. When it gets too large to turn, just try to have it floured enough to not stick, but it usually will stick some anyway. Cut with a pizza cutter into strips: they

can be any size you want. Also, some people like their noodles a bit thick, but they do puff up

when cooking so I roll to around 1/8 inch thick. Have broth or water boiling quite hard.  Add noodles a few at a time until all are in, turn broth/water down to med. high. Just cook, covered, around 5 minutes, taste test for done-ness, turn off heat/remove from heat.

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NOTE: Chicken Noodle Soup is way awesome with homemade noodles.....a friend gave me some

of her homemade chicken noodle soup: it was far superior to mine, and mine is tasty!! The secret

is to add thyme (this has a fairly strong flavor so be careful how much)

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Homemade Noodles #2

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A smaller batch, about one pound.  Could use a bit more whole wheat flour, a bit less unbleached

flour....

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1 c. unbleached flour

1/4 c. whole wheat flour

1/4 tsp. salt

2 eggs

1 T. water

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Put the flours and salt in a mound in a large bowl. Make a well in the middle with your finger.

Place eggs and water in the middle of the well. Using a fork, gradually/gently whisk the eggs, slowly incorporating your flour until all ingredients are somewhat stiff but still moist and dough

is formed. Knead until smooth, but not sticky (about 10 min); cover with a damp cloth or put in plastic wrap, let rest for 20 minutes. 

Sprinkle flour on clean workspace for rolling out the dough. Place dough on the workspace and

cut into sections to roll out as needed (if dividing, keep portion covered that is not being rolled).

Use a pizza cutter or knife to cut the noodles. [Works great in pasta machines as well.]

Once the noodles are cut, sprinkle them with a little flour to keep them from sticking. Cook in a

large pot: boil 6 quarts water with salt added; when fully boiling, add cut noodles, will cook in

1 to 3 minutes depending on how thick.

 

 

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