I decided to make beef stroganoff, which I’ll post about tomorrow, but we needed egg noodles. Since Hurricane Sandy was knocking at our door I figured it was best to make the noodles rather than head to the store. We were on the upper reaches of the storm so we were actually ok but we weren’t sure at the time how bad it was going to be. So I went digging through my pasta books and couldn’t find a recipe. So I checked out allrecipes.com.
The cool bit about this site is you can adjust the serving quantities and it adjusts the recipe. I tried 2 but it would have given me less than an egg. So I had to bump it up to 4. I still had to adjust the recipe on my own as it called for 1 1/4 eggs.
So to start with I got a medium size bowl and put in 1 1/3 cup of flour and made a well in the flour. Then I added 1 3/4 tsp of olive oil, 1/4 cup + 2 tsp of milk, 1 egg beaten, and a bit of salt.
I mixed it with a fork until it was clumping together and turned it out onto the counter.
Then I kneaded it like bread until it became smooth and formed a ball.
I wrapped it in cling film and let it rest for at least 10 minutes. Now the recipe I was following said to roll it out to 1/8-1/4 inch thick. That’s awfully thick for pasta as it will expand when cooking. So I used the kitchen aid and thinned it to three on their pasta roller. This is a wet dough so when you are rolling it out make sure it is floured well so it doesn’t stick. Once I had a sheet rolled out I used a pasta roller to cut the ribbons.
Cook in salted boiling water until al dente. It came out well but it is different from the everyday pasta we make. It is much more firm.
I am 44 and just learned how to make egg noodles last year. I know, I’m sad in the culinary world…lol! 😉 I do love homemade noodles though.
I’m not far behind you! 🙂
I love home-made pasta, but normally stick with the Italian styles. Perhaps it is time to branch out…
I have to admit I prefer the Italian pasta we normally make but this worked with the stroganoff. So it’s good to know how to make it.
Well, apart from the Eastern European noodles there are also Asian noodles, so it’s really so much more than Italian pasta, and if we make our own pasta for an italienate dish, why not for a stroganoff or a stir-fry…
I haven’t tried Asian noodles yet but I should. We do love a good stir fry or a pad thai.
This post reminds me of handmade noodles made in a New York restaurant called Lam Zhou. Can’t make it there right now so this recipe will do 🙂
Did you get hit by the storm?
Total miss. All is well. Thanks for asking!
Oh good. It was definitely harsh in some areas.
I keep saying it, so maybe one day it will come true, but I must get around to making my own pasta !!
It really isn’t hard to do. Just a little time consuming but worth it.
Homemade noodles! YUM:) Thanks for sharing.