Homemade Egg Noodles By Geraldine Recipes

Steps:

• Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
• With hands, thoroughly mix egg into flour.
• Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
• (Add only enough water to form dough into a ball.).
• Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 4 equal parts.
• Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
• Roll rectangle around rolling pin; slip out rolling pin.
• Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
• Shake out strips and place on towel to dry, about 2 hours.
• When dry, break dry strips into smaller pieces.
• Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
• Drain thoroughly.

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:

• Beat egg, water and salt together.
• Add baking powder and 1/4 cup flour.
• Add more flour (enough to hold together) and turn on floured board.
• Knead a few times until smooth.
• Keep board and rolling pin well floured and roll dough thin.
• Let dough dry out (about 1 hr) then roll dough into a jelly roll & with a sharp knife cut dough into 1/8-1/4" slices.
• Carefully unroll dough and allow noodles to finish drying.
• Cook in 1 quart or more of boiling chicken or beef broth, cook 25 minutes or until tender.
• Noodles can be frozen for future use.

Steps:

• Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
• Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
• Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.

Steps:

• On a large, clean work surface, mound flour; make a well in the center and add egg yolks, eggs, 2 tablespoons water and salt.
• Use a fork to beat eggs in the well; gradually incorporate flour.
• Once flour is incorporated, form a round ball and begin kneading the dough; discard any dried bits.
• Lightly flour work surface and knead dough until smooth and elastic; form a flat rectangle, wrap tightly with plastic wrap, refrigerate 20 minutes to 6 hours, to rest.
• Unwrap dough and flatten to about 1/2 inch thick.
• Set the rollers of a hand cranked or electric pasta machine to it's widest opening; run dough through, fold dough lengthwise and repeat.
• Do this 4 or 5 times until dough is smooth and elastic; cut dough in half.
• Set pasta machine to next smaller setting and roll one piece of dough through once (keep other piece covered by a clean kitchen towel); decrease setting and roll through again, repeating until it has run through on the lowest setting.
• Repeat with other piece of dough.
• Cut dough into 7 inch long pieces; roll up each piece and cut into 1/2 inch wide strips.
• Boil noodles in a large pot of salted water for 2 minutes; drain and serve.