Easyeggnoodles Recipes

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Steps:

• Cook the egg noodles according to the package directions and drain.
• Fry the bacon until crisp and remove from the fry pan.
• Add the onion to the bacon drippings and cook thoroughly.
• Add the crushed up stewed tomatoes and the brown sugar; let simmer 10 minutes.
• Add the drained noodles to the fry pan and put the bacon on top.
• Very simple but good.

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

Steps:

• In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
• Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
• Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

Steps:

• Mound flour in center of a large work surface, and make a well in the center. Add yolks, eggs, 2 tablespoons water, and salt to well.
• Using a fork, beat yolks, eggs, and salt; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
• Lightly flour work surface; knead dough until smooth and elastic. Form the dough into a flat rectangle and wrap tightly with plastic wrap. Transfer to refrigerator for at least 20 minutes before using, and up to 6 hours.
• Bring a large pot of salted water to a boil.
• Unwrap dough and flatten dough into a rectangle about 1/2-inch thick. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Run dough through the machine. Fold dough in half lengthwise and repeat this step four or five times, until the dough is smooth and elastic. Cut dough in half.
• Now change the rollers of the pasta machine to the next decreasing setting, and roll out one piece of dough once without folding, keeping remaining piece covered with a clean kitchen towel. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to a baking sheet and cover with a clean kitchen towel. Repeat process with remaining piece of dough.
• Cut pasta sheets into 7-inch long pieces. Roll up each piece of pasta starting with one of the short sides; using a sharp knife, cut into 1/2-inch wide strips.
• Add noodles to boiling water and boil for 2 minutes. Drain and serve immediately.

Steps:

• Heat a frying pan over medium heat and grease with nonstick spray.
• Add the beaten eggs to the pan, cover, reduce the heat to low, and cook until the eggs are set, about 5 minutes. Remove the pan from the heat.
• Transfer the cooked egg disc to a cutting board and cut into ½-inch (1 cm) wide strips.
• Toss with any sauce or in soup for easy egg noodles.
• Enjoy!

Steps:

• Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
• Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
• Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

Steps:

• In a skillet on medium to low heat, put roast in a large skillet.
• Pour can of beef broth over beef and add onion and garlic clove.
• Cook for 1 hour until broth is about 1/2 gone.
• After an hour, add Au jus, water, salt and pepper.
• Mix well until Au jus is disolved.
• Add sliced carrots and cook for additional hour until meat and carrots are tender.
• In a separate pan cook noodles until tender and drain.
• Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
• Pour remaining liquid from pan over noodles and beef.
• Stir well and serve.
• You can add more of less carrots.
• We like a lot of carrots.
• Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
• ENJOY!