Grandma Olas Old Fashioned Egg Noodles Recipes

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GRANDMA'S NOODLES II

Homemade soup noodles.

Provided by Sandy

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 5



Grandma's Noodles II image

Steps:

  • Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
  • Roll out dough, and let stand for 20 minutes.
  • Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
  • Drop into hot soup--cook for about 10 minutes.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g

1 egg, beaten
½ teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
½ teaspoon baking powder

GRANDMA'S EGG NOODLES

-Mary Stout, Topeka, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 5 servings.

Number Of Ingredients 7



Grandma's Egg Noodles image

Steps:

  • In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.

Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 large egg
1/3 cup water
1 tablespoon olive oil
6 cups chicken broth

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



Grandma Ola's Old Fashioned Egg Noodles image

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.

1 egg, slightly beaten
2 Tbsp milk
1/2 tsp salt
2/3 c flour
1/2 tsp baking powder (optional for tenderness)

EGG NOODLES

This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

Provided by Linda

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 33m

Yield 7

Number Of Ingredients 5



Egg Noodles image

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.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 35 g, Cholesterol 58.9 mg, Fat 3.8 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 39.7 mg, Sugar 1 g

2 ½ cups all-purpose flour
1 pinch salt
2 eggs, beaten
½ cup milk
1 tablespoon butter

GRANDMA'S BUTTER NOODLES

This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.

Provided by MOMOFADDY

Time 2h10m

Yield 4

Number Of Ingredients 5



Grandma's Butter Noodles image

Steps:

  • In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
  • When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
  • To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g

2 eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt

HOMEMADE EGG NOODLES, THE OLD-FASHIONED WAY

I learned to make these from a woman in Colorado who still cooks and heats her house with a wood stove. We love them in Turkey Noodle soup right after Thanksgiving or Chicken Noodle any old time. They're pretty good in any old broth. The challenge is knowing when "it feels right." If you've been cooking a long time, you'll get the knack pretty easily. If you're a novice, it might take a few disappointing tries before you get the right texture. Once you do, you'll never go back.

Provided by mary134e

Categories     Lunch/Snacks

Time 35m

Yield 2-24 serving(s)

Number Of Ingredients 5



Homemade Egg Noodles, the Old-Fashioned Way image

Steps:

  • Starting with approximately 1/2 to 1 cup of flour per egg, make a mound of flour with a nest in the middle on a large pastry board or flat surface.
  • Sprinkle with the pinch of salt.
  • Mix the eggs and water in a bowl until well beaten. Pour the egg mixture into the nest.
  • Fold the flour into the eggs and knead the dough, adding flour until you achieve a soft, elastic dough that holds together, but doesn't shine, until it "feels right.".
  • Let the dough set for about 10 minutes. (at room temperature).
  • Roll out in batches to 1/8 inch thick or less (It expands when it cooks) -- make sure there is still flour on the board or flat surface you are using to roll out your noodles -- and cut in strips, as narrow or wide as you prefer. (caution: more than 3/4 inch wide strips becomes like dumplings when you cook them) [if you have a pasta press, this last part is much easier, and less messy, but in some ways less of the traditional fun, too].
  • If possible let the cut noodles dry for about 10 minutes before adding them to the boiling broth in which you are going to cook them (water works, too).
  • If you are too eager, you can just throw them in the soup as you cut them, but they will expand into thicker, softer noodles, if you do. [my family loves them both ways, with frozen peas added after the last noodles go into the pot.]
  • It only takes 3-5 minutes for fresh noodles to cook, unless you didn't roll them out thin enough. Then it might take 7-8.
  • Enjoy!

1 egg, for every two people
water, 1/2 eggshell full for every two people
flour, enough until it feels right
1 pinch salt
broth, for boiling

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