My mom would tell me stories of her grandma, a natural born fermenter and maker. Sour milk, sourdough, and homemade noodles drying on the bed.
Making noodles always seemed like a difficult experiment to me, and I am not sure why. Pasta is literally my favorite thing to eat.
Given that I had mounds of excess tomatoes and fresh eggs in my kitchen, I decided to tackle making homemade egg noodles! Plus, I like know what is in my food, and where the ingredients come from (I am not not allergic to gluten, but sensitive, so knowing what flour I am ingesting is important. Not all wheat is the same. ).
Honestly, super simple. You will need somewhere to dry your noodles. Laying them on a towel on the bed will not work in my house, due to the big black dog that is virtually everywhere. I took a tension curtain rod and hung it between tow cabinets (see photo) and covered it with plastic wrap. You can roll and cut noodles, but make sure you roll them out thin!
Here is the recipe:
2 cups of flour
1 tsp salt
3 egg yolks, 1 egg
1-4/ to 1/2 cup of water
Mix it all to form a ball, not too wet and not too dry. Roll out thin, then cut in strips or use your pasta machine. If you flour the dough well, you can gently fold it into thirds and cut the strips. Let dry about 1 hour. Cook in boiling water for 5-7 min.
Here is what really happened: My pasta was too thick, because I hand rolled it and cut it. I have no idea where the pasta machine is hiding I have hoarded for years, but will find it for next time. Noodles were yummy, but had the consistancy of dumplings. Other than that, YUMMY.