Yum! Can they be frozen? Next time I make it, I’ll take pics and write up a post (and also link it here!). One egg, half an eggshell of water, pinch of salt, and for until it’s dough. I do not. If you are rolling pin challenged, like me, try flattening your dough out using a tortilla press and wax paper. i always make noodles for our spaghetti. Thank You all for the recipes and advice, I’ve made it a priority to learn how to make just about everything from scratch for myself and my family. Measure out 1/2 cup of egg whites; it should work the same as regular eggs. To make sure noodles aren't tough, do not knead. This gets them really uniformly flat. I’ve not had luck just keeping them in the pantry, I think because air drying on the counter doesn’t get them quite dry enough. If noodles are left in the soup, they would get too soft. I’ve dried them completely and/or cut and boiled. In just seconds, it will form a ball. 1 tablespoon of water per egg, 1/4 t cream of tartar (for a fluffier noodle) Add flour till desired dough is formed. Just mix the egg & milk together in one bowl & put the dry ingredients in the processor bowl. Info. Ah, I’ve been wanting to learn to make homemade noodles for a while. They have a very long shelve life. You saved Grandma's Noodles II to your. Though I have known that they are pretty easy to make, I have never gotten around to it. I roll them out and then roll them up and slice them about 1 ” thick. If you are going to dry them dry them leave them on the rack for at least 24 to 48 hrs. Once noodles are ready. And we let both kind dry completely before storing or cooking. That’s actually not anything I’ve ever made. Hopefully another reader will have a suggestion? Thank you for the post. I was afraid ,because I couldn't test try these, of adding another egg or too much milk. My Mother Inlaw only used the egg yolks to make noodles, she used the egg whites to make Angel food cakes. Drop into hot soup--cook for about 10 minutes. Found they give lasagna just that little extra touch. I’ve not had luck storing them in the pantry, I don’t think these noodles get dry enough air drying on the counter to store any other way than the fridge. Freezes well too, just make sure to flour cut noodles well before freezing. Are you yoking? To cook, add them to a pot of boiling water or—as I almost always do—a pot of chicken soup. You can also add garlic to the doe or dry parley or what ever else you might like to make your noodles more flavorful. …and carefully lay them out to dry. Refrigerate for a few days. Thank you. Can you use this recipe to make lasagna noodles? Your email address will not be published. dry them good and freeze them on a cookie sheet then but them in a freezer bag,,but do not thaw them out before you cook them,Cook them frozen. After 20 minutes, it’s time to start cutting noodles. Sounds like I’ll have to tackle it! Could you use this recipe for spaghetti noodles? I’m ready to try again with your tips and hope it will work better. CUT WHAT EVER WIDTH U NEED WITH A SHARP KNIFE.. UN ROLL AND ADD TO CHICKEN BROTH FROM YOU RECENTLY PARBOILED CHICKEN. Again a general rule of thumb (i was taught by my mother) However long it would take a cup of milk to go bad in warm to moderate heat/weather…. After reading your excellent instructions I think I know where I went wrong. It only takes four ingredients and a bit of your time to have simple and delicious homemade noodles ready for adding to soup or to serve with pasta sauce for a yumtastic meal. Then refrigerate them? Love the way they thicken the soups they are added too. We have never used any liquid…flour, eggs and seasoning. She was a really good cook. Most people won't think twice about serving basic cornbread when is on the table. this link is to an external site that may or may not meet accessibility guidelines.