This is a wonderful recipe & so simple. I used my food processor. Just mix the egg & milk together in one bowl & put the dry ingredients in the processor bowl. Put the top on,turn on the processor & slowly pour the wet ingredients through the food chute. In just seconds, it will form a ball. Stop the processor immediately & VOILA that's all there is to it! Just have to roll it out. Thanks for the recipe.
I have made these for years. I don't use the baking powder and I roll them as thin as I can. The broth is what really makes them good. I just use some cans of chicken broth and add a few bullion cubes to it to make it stronger. Everyone loves it and I am asked to make it a lot. To keep from making a big mess you can roll it out onto some floured wax paper and toss the wax paper flour and all when you're done.
My family loves it when I make these noodles for my chicken noodle soup. I have made these several times with baking powder, w/o baking powder, rolled thin, rolled thick, dried out , not dried out. Personally like to add the baking powder it makes them a bit more airy, I also like them rolled thicker, & they don't need to be dried out at all. I make them & in to the pot they go,very quick & easy. These noodles are also great the next day as they sit over night in the soup they don't get mushy. Yummy comfort food!
Good recipe but should definitely double amount for a family of 4. To make sure noodles aren't tough, do not knead. Kneading this at all will make a rubbery, tough noodles. Mix the dough until ingredients are just combined. I mix all the ingredients in a KitchenAid mixer then rolled it out by hand. To minimize overworking the dough, mix all the wet ingredients first before adding to the flour. I then divided the dough ball into two halves (4 sections if doubling the recipe) and wrapped in plastic to let it sit for about 20 min to let the gluten relax. This will make rolling easier and prevent shrinking. I then cut the pasta with a pizza cutter and immediately cooked them. No need to wait 2 hrs. Also, I found 1/4 tsp of baking powder was plenty to give the pasta some airiness. Freezes well too, just make sure to flour cut noodles well before freezing. A great simple recipe. 4 stars for lack of directions, 5 stars for recipe itself.
I use an extra large egg and 1 1/2 cups of flour-no baking powder/Ukrainian recipe ( I am Ukrainian) I have been using for many years.
I boil my noodles separately in salted/oiled water. The flour in the noodles would make the soup too starchy therefore cook noodles separately el dente.
I fry pieces of chicken in spices, steam carrots separately and add green onions and finely chopped celery and then add all to the chicken.
I drain the noodles and add some to each bowl and pour soup over the noodles. If noodles are left in the soup, they would get too soft.
Once noodles are ready,
I, too, didn't realize how easy it is to make your own noodles! The only suggestion I have is to make sure you flour the surface that you are rolling them out on, otherwise the dough can be a little sticky. They do nearly double in size once you boil them. I boiled them for 5 minutes in a pot of water with one chicken stock cube, drained them, and then added the noodles to my homemade chicken noodle soup that was boiling for the last 5 minutes. I did not use the baking powder. I will definitely make these again! Thanks for this easy, yet delicious, noodle recipe!
I was surprised how little work it took to make noodles especially since I used my stand mixer and dough hook to mix the dough. Using a pizza cutter makes cutting the dough into strips quick and easy. Great addition to homemade chicken noodle soup! This is a keeper.
Great comfort food. Follow directions and there is no way to mess these up. I boil a whole chicken with onion, celery, bay leaf,salt and pepper corns covered in water. Strain broth and remove chicken from bone. Cook noodles in broth then add chicken at the last minute. YUM!
I love homemade noodles and these are easy and taste fantastic. The only thing I don't do is dry the noodles- not necessary. I throw them in a bowl, sprinkle in a little flour, so everyone gets coated a little and chuck them into boiling chicken stock (with shredded chicken already in it) and cook just until the noodles are done and the broth thickens up. I love chicken and noodles over mashed potatoes. Yes, it's heavy on the starch, but boy, is it ever good (Midwest-style) eating. My mom used to fix it that way when I was a little girl and I'm proud to carry on the tradition.
I wasn't very impressed with these, now a days, it's hard to come across recipes (at lest on the internet) where you don't need nifty and highly expensive tools or gadgets to do your prep work for you. I just found out that unless you use a blendeder, this recipe doesn't mix right. I was looking for something a little more old fashioned where you can make a flour and dry ingrediant mountain with a little pool at the top with your eggs and wet ingrediants to go into and mix all together, but I found this to be too much flour. I was afraid ,because I couldn't test try these, of adding another egg or too much milk.
