Egg Noodles

Egg Noodles

When I think back to holidays as a child, there are certain traditions that stand out above the rest. These things made our holiday gatherings special and unique. Thanksgiving, in my family includes turkey as more of a side dish. The real reason for having turkey on thanksgiving is to use the broth and drippings to flavor Grandma Walker’s Egg Noodles. Egg noodles were the main dish in our family’s Thanksgiving. When the whole family got together, there would be a table full of egg noodles drying. My cousins and I would take turns stirring the pots of noodles, cooking and thickening them on the stove. Sometimes all four burners would have pots filled with egg noodles! To this day I always make some for my family at Thanksgiving, but they are also a favorite of ours year round.

The Family Tradition

The recipe for egg noodles is actually very simple. It’s the process of making them that is special. With a few simple ingredients, you can have a delicious homemade meal for your family. Egg noodles can be cooked on their own in any flavor broth, or used in a recipe like Homemade Chicken Noodle Soup.

To make the egg noodles, start with the beaten eggs. When I would ask grandma how many eggs to use she would say, “well, it depends on how many noodles you want to make.” This recipe can easily be adjusted up or down depending on the size of your family, but I recommend starting with 4 Eggs. Beat them together, then add 1 teaspoon Salt and 1 cup Flour. Mix this together, then slowly start adding 1 additional cup Flour, a little at a time until you cannot mix more in with a fork. Spread the remaining flour out on a clean surface and turn the dough onto it. Work more of the remaining flour into the dough with your hands, then roll out the dough until it is very thin, turning and flouring it occasionally so it doesn’t stick.

Drying and Cutting

Let the dough dry for about a half hour. Sprinkle more flour on top of the dough and roll it up lightly into a log, like a jelly roll. Make sure you add enough extra flour when rolling so the noodles don’t stick together when cut. Cut the dough roll into thin slices to make little pinwheels. Once your pinwheels are all sliced, toss them up a little and run your fingers through to separate them. Some pinwheels might stick together and have to be unrolled by hand. When all the spirals are unwound, spread them out across the surface to dry.

Let dry about an hour, then transfer to a pot with 4 cups boiling stock or broth. Reduce to a simmer and cook the noodles about 15 minutes until the broth is thickened into a sauce. If you would like to save your noodles for later, freeze them after the drying process, but before cooking. Then when ready, simply drop the frozen noodles into boiling stock to cook.

Grandma Walker’s Egg Noodles

4 Eggs

1 teaspoon Salt

2 cups Flour

6 cups Stock or Broth

 

Mix beaten Eggs, Salt, and Flour together. Roll out dough on a heavily floured surface. Let dry 30 minutes. Roll dough up into a log and cut into thin slices. Unroll spirals of dough and let dry 1 hour. Boil 4 cups Stock or Broth and add in noodles. Reduce to a simmer and cook about 15 minutes, until broth has thickened into a sauce.

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4 thoughts on “Egg Noodles

  1. now that sounds like an awesome recipe. never had occurred to me that noodle dough could be that simple, or how tp easily cut the stripes using the roll and cut technique. thanks for sharing 🙂

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