I absolutely LOVE noodles! And not just any one specific way. They are so good in general that I could nearly live on them.
I won’t go into details about the massive number of pasta “types” there are. After all, I’m betting anyone reading this has been through that aisle in the grocery store.
And how many ways are there to eat noodles anyway? I love them with pesto, especially my own homemade kind. They’re great with tomato or cream based sauces. If you like stretching meals, you can add them to soups, especially chicken or veggie soups. I’ve even heard some people eat them sweet.
Our family eats so many noodles, in fact, that I found myself just begging for a recipe! When I found it, I was thrilled! It does take a little time, but it is SO worth it. Especially when I can pick up discount flours at our local Mennonite grocery store for less than a dollar.
Make sure to read the note in the recipe below about “adding enough flour to make a stiff dough.” The first time I ever heard that I was pretty put off. I mean, what was that suppose to mean?? Then, I started working with the recipe and found out.
The truth is, sometimes it might take a certain number of cups (generally 3, give or take) to make a stiff dough. Other times, it takes a little more, or a little less. This can depend on the humidity in the air, your elevation, or how old the flour is. It can even be different depending on how much you “work” the flour.
YOUR Noodles, YOUR Recipe
The truth is, now that you have this recipe, it’s all yours. It’s actually pretty old. I remember getting a rough sketch of this recipe from a book dated around the turn of the century.
Use this recipe for noodles more than once. Because that’s the best way to get used to making noodles! Once you get this recipe down pat, you can tweak it. You might want to add flavors, colorings, or something you come up with yourself.
Whatever you do, please, by all means… ENJOY IT!
- 2 egg yolks beaten
- salt to taste
- Flour Enough to make a very stiff dough
- Beat the egg yolks along with a little salt and one tablespoon of cold water. Stir in enough flour to make a very stiff dough.
- *NOTE: This instruction – "to make a very stiff dough" – may seem a little vague, but there's actually a reason I list it this way. Flours can vary as to how much water they will absorb. In very dry climates, where there is little humidity, flour will react very differently than if it were in a very humid and damp climate. To say that you should add enough flour to make a very stiff dough simply means to add flour until everything is well incorporated and no longer sticky or wet. It should nearly resemble a pie crust, but yet be flexible. To achieve this, you can add your flour a half cup at a time until you start seeing thicker results. Don't be discouraged if it takes a little time to perfect this.
- Roll the dough out as thin as paper, if possible, and then roll it up. Let this stand for at least one hour.
- Cut dough, while still rolled, with a very sharp knife, such as a filet knife. You can now unroll the noodles and cook them immediately or let them dry.
- Noodles made this way keep for a good long while and can be used in many ways. As a main dish, topped with pesto, tomato, or a cream sauce. Shredded meats can be added, or you can use them to make a soup go farther.