This last weekend I made homemade noodles. Quite tastey, I might add. I remember my Mother making noodles when I was little, having me help unroll them and laying them out to dry on the counter.
So lately, I have been craving these noodles.. especially after telling Bryan how fantastic they were when I was little. My stories of my Mother's cooking always prompts cravings and brings nostalgia.
Here is the recipe I used:
* 2 cups flour
* 3 egg yolks
* 1 egg
* 2 teaspoons salt
* 1/4-1/2 cup water
1/4 teaspoon baking powder
Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
With hands, thoroughly mix egg into flour. (fun part)
Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
(Add only enough water to form dough into a ball.).
Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
Cover; let rest 10 minutes.
Divide dough into 4 equal parts.
Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
Roll rectangle around rolling pin; slip out rolling pin.
Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
Shake out strips and place on towel to dry, about 2 hours.
When dry, break dry strips into smaller pieces.
Cook in 3 quarts boiling salted water (1 tablespoon salt) (or use chicken broth.) 12 to 15 minutes or until tender.
I decided to use whole wheat flour (King Arthur has proven to be pretty yummy). I must say that kneading the noodle dough is quite a bit harder than kneading bread dough. Also, when it came to rolling out the dough... *whew*! What a workout! I thought tortillas were hard.. maybe because of the elasticity of the dough? The whole wheat flour? Whatever it was, I found myself grunting and making occasional "whew" noises.. and hearing Bryan laugh all the while. :o) After finally rolling all four sections out, my hands were red and honestly, I think a bit swollen. In fact, my right hand, where the thumb and palm connect seems to be a bit bruised... however, the noodles came out beautifully. I made some that night into chicken noodle, and froze the rest.
A couple of notes: because I used whole wheat flour, the noodles took just a tad longer to cook. Also, be sure to keep stirring while simmering the noodles, so they don't stick together. Otherwise, you'll have hunks of conjoined noodles. I think homemade noodles seem to want to stick more than store-bought ones.
All in all, the noodles were lovely. Hard work, but it definitely paid off. Not only that, but I felt like I was little all over again.. helping Momma unravel noodles and thinking about how tastey she was going to make them...