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August 2, 2011
Homemade Egg Noodles
Homestyle Pasta
Prep time:
72 minutes, plus standingcooking time:
20 to 25 minutes“Buttery and chewy, these noodles were such a treat, I could eat them every day.”
Ingredients
Serves 6
- 5 large eggs
- 2/3 cup milk
- 2 1/2 teaspoons salt
- 5 cups all-purpose flour
- 4 cups water
- 2 (10-ounce) cans chicken broth
- 2 tablespoons chicken bouillon granules
- 8 tablespoons (1 stick) butter
Directions
1
Beat eggs in a large bowl. Add milk and salt and beat well. Add enough of the flour to form a stiff dough. Divide dough in half.
2
Roll each portion of dough 1/8 inch thick on a floured surface. Let stand, turning occasionally, for 2 hours.
3
Roll up each portion of dough, jelly roll fashion. Slice thinly with a sharp knife. Spread out the noodles.
4
Combine water, broth and bouillon granules in a large Dutch oven. Bring to a boil over high heat.
5
Reserve 1 cup of the noodles. Drop the remaining noodles into boiling broth mixture.
6
Cook, stirring occasionally, until liquid is absorbed, about 20 to 25 minutes. Spoon into a serving dish.
7
Melt butter in a medium skillet over medium-high heat. Fry reserved noodles in hot butter until browned, about 2 minutes. Sprinkle on top of the boiled noodles; serve.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When Grandma had a lot of leftover roasted beef or pork, she made one of our favorites: shredded meat and homemade noodles. She added 1 or 2 cups shredded beef or pork to the broth mixture with the noodles. Then she sprinkled on chopped parsley for a fresh flavor.
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