Ok yes, I know this is an artery clogging dish. But it’s good ‘ole, stick-to-your-ribs home cookin,’ and it’s not like I eat egg noodles 5 nights a week. Besides, my grandson thinks I rock because I can make my own noodles and will eat a pile of them without complaint.
Some folks like to eat these noodles in place of dumpling but I use them in a beef dish. I just boil salted stew meat in water till it falls apart. That usually takes the better part of the day. Then I make my noodles and add them to the beef mixture and simmer until the noodle soak up all that gravy.
But here you go Laura, this ones for you. You’ll have to forgive the aloof manner in which I present this recipe. It’s one of those I usually just throw together and eye out the measurements. This will get you close though, and this is a recipe that’s hard to mess up.
- 2 Cups flour
- 3 eggs
- 1 Teaspoon salt
- Splash of milk
- Mix all ingredients well. Dough should be gooey. If not add a little more milk.
- Turn dough out onto floured surface and incorporate more flour as needed to make dough pliable and workable. It should be sticky when you are through.(try not to over-knead)
- Roll dough out flat and thin (1/8 – 1/4 inch thick depending on your taste)
- Coat top of dough liberally with flour.
- Roll dough up like a jelly roll.
- Refrigerate, uncovered for at least 2 hours to make dough firm.
- With a sharp knife, cut noodles in widths depending on your taste (I do 1/4-1/2 inch) If you are squishing your dough when you cut it, you should put it back in the fridge for a little longer.
- After noodles are cut dust with flour to await boiling water. (All this extra dusting of flour is to keep the noodles from sticking together after they have been cut. Dough will become softer as it warms to room temperature)
- Boil noodles in a pot of water separate from your main dish. These are a super starchy noodle and will create a thick paste when cooked so you want to at least partially boil them alone.
- Strain and add noodles to your main dish.
Just on a little side note. These are not hard noodles to make. Just messy. Some people like to make large batches, use what’s needed for a meal, and freeze the rest.
These noodle freeze very well. You need to do it right though so you don’t end up with a big lump of dough.
- Prepare and cut noodles as directed in the recipe.
- Liberally toss with flour and place on a cookie sheet. Try not to handle the dough too much as it warms and softens it.
- Place noodles in freezer for as long as it takes noodles to freeze solid.
- Remove from freezer and break apart noodle placing them in zip lock bags for storage.
- These will keep in the freezer for several weeks.
To cook frozen noodles:
- Remove from freezer and drop in boiling water.