Hand Made Egg Noodles

2 1/2 c flour
1 pinch salt
2 eggs, beaten
1/2 c milk
1 T butter

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

Plain Pasta
Ingredients


2 cups   semolina flour
1/2 tsp.       salt
1/4 tsp.       baking powder
1/2 cup       warm water
1 tbsp.   butter or margarine
Directions
       Mix together flour, salt and baking powder.  Add warm water and
butter;
knead dough until stiff.  Let rest a few minutes.  Roll into a ball
and quarter.  Using 1/4 ball at a time. roll out to 1/8 - 1/16" thick.
Cut into desired shapes.  Let dry for 1 - 3 hours on flat surface.
Cook as you would bought pasta.
Makes 4 servings.

Amish Egg Noodles

3 eggs
2 cups all-purpose flour (approximately)
1/2 teaspoon salt
Beef or chicken stock

Beat eggs until frothy. Add flour and stir until of dough texture. Knead until
smooth. Turn into floured cutting board. Roll dough turning often until thin.
Let noodle dough dry 45 minutes, then turn and dry another 1/2 hour.

Cut into noodles. Drop into boiling beef or chicken stock. Reduce heat and cook
at rolling boil for about 20 minutes. As the noodles boil, begin their own
gravy. Season to taste.

Easy Homemade Egg Noodles

2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

In a medium bowl, mix the flour and salt together.
In a small bowl or large cup, whisk the eggs, oil, and water
together. Form a depression in the flour mixture and add the egg
mixture. Mix well.
Turn the dough out onto a floured countertop. Knead for eight to
ten minutes or until the dough is smooth and elastic.
Divide the dough in half with a sharp knife. With a rolling pin,
roll each dough piece until it is 1/16 to 1/8-inch thick. Cover
the dough with a cloth and let rest for 20 minutes to relax the
gluten.
Using a sharp knife, slice the dough on the counter into strips
3/8-inches wide. Drop the noodles one at time into the simmering
soupor boiling salted water. Cook until tender

Fresh Pasta
Submitted by: Holly

"If you can't find frozen pasta sheets or prefer to make your own, here's a
recipe that's virtually foolproof. Herbs and spices compatible with the dish
can be kneaded into the dough toward the end. This recipe makes 1 1/2 pounds
pasta."
Original recipe yield: 6 servings.
Servings: = 6 (

INGREDIENTS:
. 6 cups all-purpose flour
. 6 eggs

DIRECTIONS:
1. Heap the flour, and make a well in it. Break the eggs into the well. Beat
eggs with a fork. Stir into the flour from the bottom of the well with the
fork until the dough in the center is smooth or shiny.
2. With your hands, gradually incorporate the flour from the outside of the
well toward the center, kneading gently until the mass of dough comes
together.
Knead the dough until it is smooth and resilient. You may need to add more
flour, or you may not be able to incorporate all of the flour, depending on
the humidity and the size of the eggs. If the dough is sticky or extremely
pliable, knead more flour into it.
3. Divide the dough into three portions, cover with plastic wrap or an
overturned bowl, and allow to rest for at least 30 minutes.
4. Roll the dough out very thin on a lightly floured surface, one portion at
a time. If you have a pasta machine, follow the manufacturer'<WBR>s instructions
for rolling out the dough into sheets about 1 millimeter thick. Use as
desired.

Lemon Pasta

3 1/3 cups flour
1/2 teaspoon salt
2 eggs, beaten
6 ounces fresh lemon juice
1 teaspoon olive oil

In a mixing bowl, stir together 3 cups of the flour and salt. Combine eggs, lemon juice and olive oil; add to flour. Mix well. Sprinkle kneading surface with remaining flour and knead for 10 minutes. Cover and let rest 10 minutes. Roll out and cut into desired shapes. Makes 1 1/2 pounds. Cook like regular pasta.

Easy Homemade Egg Noodles

2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

In a medium bowl, mix the flour and salt together.
In a small bowl or large cup, whisk the eggs, oil, and water
together. Form a depression in the flour mixture and add the egg
mixture. Mix well.
Turn the dough out onto a floured countertop. Knead for eight to
ten minutes or until the dough is smooth and elastic.
Divide the dough in half with a sharp knife. With a rolling pin,
roll each dough piece until it is 1/16 to 1/8-inch thick. Cover
the dough with a cloth and let rest for 20 minutes to relax the
gluten.
Using a sharp knife, slice the dough on the counter into strips
3/8-inches wide. Drop the noodles one at time into the simmering
soupor boiling salted water. Cook until tender

EASY HOMEMADE EGG NOODLES



1 cup flour



1 egg



1/2 egg shell of milk



Note: this makes a small batch -double the recipe if making a large pot - or

triple if a crowd. The milk makes the noodles so tender they melt in your

mouth.



Place flour in a small bowl, making a dent in the center. Carefully the

crack egg shell- put egg in the center of the flour. Use 1/2 of the egg

shell you just cracked, fill it with milk and stir into the flour and egg

mixture using a fork. Dough needs to be slightly sticky and form a ball, so

if needed, add just a touch more milk until the right consistency.



On a well floured bread board or surface, carefully roll out the dough until

very, very thin (almost paper thin). Dough will be stretchy and very tender.

Using a Pizza cutter, cut the dough into thin noodles -length of your choice

It is okay if the noodles are not perfect and it is not necessary to dry

the noodles.



Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or

beef broth mixture (see below for broth suggestions) it is important to put

the noodles in this way - so they do not stick together in a lump. Turn down

heat and keep broth mixture at a low boil and cook noodles until tender

(approx. 1/2 hour). Stir constantly while adding the noodles and frequently

while cooking to prevent sticking.



Recommendations for broth: Cook cubed chicken or beef in canned broth or

bullion and water (enough to cover everything in the pot) in a large pot

until tender with chopped vegetables of your choice - onions, carrots, and

celery work best, add color and flavor. Add salt, pepper, and parsley for

spice. Cook at a low boil until meat and vegetables are done and meat is

tender. Bring mixture to a high boil before adding noodles.

Homemade Noodles I

Ingredients

• 1 egg
• 1 Tbsp. cooking oil
• 1 Tbsp. water
• 1/4 tsp. baking powder
• 1 or more cups flour

Directions

Combine egg, oil and water. beat well. Combine flour and baking powder with liquid. Roll out paper thin. Let rest. Slice and let dry before cooking. There is no salt in this recipe.

By Robin

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Homemade Noodles II

Ingredients

• 3 egg yolks
• 1 whole egg
• 3 Tbsp. water
• 1 tsp. salt
• 2 cup flour

Directions

Beat the egg yolks and the whole egg together until light. Beat the water and salt in. Stir in floured and work with your hands. Divide dough in 3 parts. Roll out on floured board and let dry. Roll up and cut when they have dried. These can be rolled and cut with a noodle machine, if you like.

By Robin

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Homemade Noodles III

Ingredients

• 6 eggs
• 6 Tbsp. light cream
• 4 1/2 cups flour
• 1 tsp. salt

Directions

Combine eggs, cream and salt. Beat thoroughly and stir in flour gradually to form a dough that can be formed into a ball. Knead on a lightly floured surface for 10 minutes. Divide dough into 4 portions. Roll each portion, stretching dough until paper thin and transparent. Let dry 30 minutes. Cut into strips of desired widths and drop into boiling salted water and cook for about 6 minutes. Portions to cook: 2 cups noodles, 2 qts. water and 2 tsp. salt.

By Robin from Washington, IA

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Homemade Noodles IV

Ingredients

• 1 egg
• 1/2 t. salt
• about 2/3 cup sifted all purpose flour

Directions

Beat the egg, then add the salt and enough of the flour to make a stiff dough. Knead on a floured board for 3 or 4 minutes. Then roll out in a thin sheet. Cover with a towel, and let stand about 20 minutes. Then roll as you would a jelly roll; cut into strips. Unroll and lay out to dry thoroughly; store until needed. Then cook until tender in boiling water to which salt has been added, about 10 minutes. Avoid overcooking, especially if the noodles are to be added to a sauce.