GRANDMA OLA'S OLD FASHIONED EGG NOODLES
Yes, this is really my grandmother's recipe for egg noodles as I received it from my mom. As with most recipes from my grandmother's era, the directions given are pretty sketchy. They always assumed you already knew something about cooking, or if you didn't, you would be working with someone who did. I have left these...
Provided by Maureen Martin
Categories Other Soups
Time 20m
Number Of Ingredients 5
Steps:
- 1. Mix very stiff. Roll thin (1/8"), using about 1/4 cup flour. Cover with flour, roll, slice (about 1/8" wide).
- 2. Cook in water or broth & use as directed in recipes.
- 3. NOTES: I recommend cooking these at a gentle boil in a 2 qt saucepan over medium high heat for about 3 - 5 minutes, stirring frequently to prevent sticking. Their appearance will change when they're done, but always cut off a bite and taste it to make sure it's "done enough" for you. I don't remember seeing my grandmother prepare these, but when my mom made them she kneaded just enough to make the dough hold together, rolled the dough into a rectangle and folded the long side into thirds, then sliced 1/4" wide noodles while folded (yes, wider than indicated in the written recipe she later gave me); the noodles always had little bends in them from the folds and they seemed somewhat fragile at this stage. Then she tapped the excess flour off and dropped them into boiling water. Sometimes she let them rest on the counter a few minutes while she did something else. Sometimes they broke apart, but they always tasted amazing! My guess is, however, that they would probably not break apart as much if they weren't folded...but it's up to you how long you want your noodles to be. These noodles are not like regular pasta; they are thick and chewy with substance! I have learned that this type of noodle is also known as "dumplings" in other parts of the country.
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Craig Dyxc
[email protected]These noodles were a little bland for my taste. I think I'll add some herbs and spices next time.
Ahmad Mughal
[email protected]I've never made egg noodles before, but this recipe made it so easy. I'm definitely going to be making these again.
Amada C
[email protected]These noodles were perfect for my chicken noodle soup. They were light and fluffy, and they cooked up in no time.
Elijah Fleming
[email protected]I'm so glad I found this recipe. These noodles are delicious and so easy to make. I'll definitely be making them again.
Kafuru Betoff
[email protected]These noodles were a bit too eggy for my taste. I think I'll use less eggs next time.
Demi Healy
[email protected]I made these noodles for my kids and they loved them. They're so much better than the store-bought kind.
rania Koki
[email protected]These noodles were perfect for my pasta salad. They held their shape well and didn't get too soggy.
Farhan Zafar
[email protected]These noodles were a little bland for my taste. I think I'll add some herbs and spices next time.
Furnez Santoyo
[email protected]I've never made egg noodles before, but this recipe made it so easy. I'm definitely going to be making these again.
Adam Wiggins
[email protected]These noodles were the perfect addition to my chicken noodle soup. They were light and fluffy, and they cooked up in no time.
Shafin Muntasir
[email protected]I'm not sure what I did wrong, but my noodles turned out really sticky. I think I might have added too much flour.
Ypg Webbie
[email protected]Loved these noodles! They were so easy to make and tasted great.
Lanio Vante
[email protected]These noodles were a bit too soft for my taste. I think I'll try cooking them for a shorter amount of time next time.
md niloy gaming
[email protected]I've been making these egg noodles for years, and they're always a hit. They're so versatile, and I love that I can use them in so many different dishes. I especially love them in chicken noodle soup.
Ssemwogerere John
[email protected]These egg noodles are a delicious and easy-to-make side dish. I followed the recipe exactly and they turned out perfectly. The noodles were light and fluffy, with a slightly chewy texture. I served them with a simple butter and Parmesan sauce, and th