Homemade Noodles
posted by Lori- March 24, 2001
and Charlene- March 25, 2001
and Stephanie- April 7, 2001

Recipe 1:

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
3 to 6 Tablespoons of water

In a food processor, using metal blade process flour, eggs, and salt for 5 seconds or until mixture looks like cornmeal. With motor running, pour 3 Tablespoons water down the feed tube and process until dough forms a ball. If this does not happen add more water, by the teaspoon until the dough comes together but is not sticky. Turn onto a floured surface and knead until smooth and elastic. (2-3 minutes). If you intend to roll dough with a rolling pin, cover dough and let it rest for 21 minutes. If using a pasta machine, you can roll dough our immediately. Cut dough into four to six pieces. Roll out to desired thinness. Keep unrolled portion covered. Allow to dry for a few minutes before cutting into desired shapes. (My Granny made her own noodles for her chicken noodle soup. She would roll the dough out and let dry some. Then she would roll it like a jelly roll and slice to get her noodles. She would then let them dry some more. You can store them in the freezer.)

Recipe 2: 

2 egg yolks, plus enough milk to fill two of the egg shells halves, a pinch of salt, and enough flour to make a pliable dough ( not sticky) Roll out on a floured surface, as thin as possible, cut long thin strips with a sharp knife,. You can let them dry out on a table, or just go ahead and put them into your boiling liquid, which is what I normally do, as I haven't got the waiting patience, and they taste just as good to me.

Recipe 3:

1 1/2 cups flour
1 tablespoon plus 1 teaspoon cold butter
1/8 teaspoon salt
Cut together with a pastry blender or your fingers to form fine crumbs. Make a well in the center. Lightly beat together and add to the well 2 large egg yolks and 2 large eggs. Use a fork to mix the flour into the eggs and continue to mix until the dough comes together. Divide the dough in 4 pieces and start rolling out 1 piece at a time on a well floured surface. Roll with a rolling pin until pretty thin, they will swell a great deal when cooking. Set aside for 20 minutes on a pasta rack ( I use my oven rack). Cut into the size you would like, mine are about 2 inches long and 1/2 inch wide. I just use a pizza cutter to cut mine. Then I use 2 large cans of chicken broth, I drop the noodles in and cook until they are done on the inside, you'll have to taste test this. I also put shredded chicken in with my noodles.

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