I want to make homemade noodles for my turkey soup. I've seen it done
a thousand times on tv, but never done it myself, being Incredibly
Lazy(tm). Just your basic flour and egg noodles. So, how much all
purpose flour per large egg? Also, how long to knead. I've read as
long as 20 mins. Forget that. What's a realistic minimum? Lastly,
should I boil the noodles in salt water prior to adding to soup or
just add directly to soup?

nb

notbob wrote:
> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb
When I make pasta dough, I don't measure- just want your dough to stick
together. I have heard that when you pass your dough thru the roller,
you fold it and pass it thru a few times, which is enough kneading. I
would think that since they're fresh, they won't absorb as much water
as dry, so you may be ok just tossing them in your soup

notbob wrote:

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?


One egg per cup of AP flour, then just enough water
to bring it together.

You want the dough baby's butt smooth. Sorry, kneading
is important here. If you want to trade time for effort,
mix the dough initially, let it rest a few minutes,
then finish mixing. The rest will cut the total
mix time slightly.

--
Reg

notbob wrote:
> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb


Ask Barbara. Hers are wonderful. She sent me some for Christmas and
I can't think of anything nicer to give or get.

> notbob wrote:
>> I want to make homemade noodles for my turkey soup. I've seen it done
>> a thousand times on tv, but never done it myself, being Incredibly
>> Lazy(tm). Just your basic flour and egg noodles. So, how much all
>> purpose flour per large egg? Also, how long to knead. I've read as
>> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
>> should I boil the noodles in salt water prior to adding to soup or
>> just add directly to soup?
>>
>> nb
Sometimes putting uncooked noodles will absorb too much of the liquid in
a soup and cause problems. If you want a thin broth, I'd suggest cooking
the macaroni separately and adding it cooked to the pot. If you want
something thickened, like chicken and dumpling noodles, add it uncooked.

In article >,
notbob > wrote:

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

You _know_ you can google this... ;-)

You are just being obstreperous!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

notbob said...

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb


Basic Egg Pasta

4 eggs
1/2 cup water
3-1/2 cups AP flour
1/2 tsp salt.

Combine with beater for 30 seconds.

Knead with dough hook (on Speed 2) until it pulls up onto the hook.

Should look shiny and smooth.

Let rest for 20 minutes

Cut into golfball size hunks.



Run each hunk through pasta roller at wide open setting. Fold in thirds on
first 2 or 3 feeds to form square corners.

If dough wants to stick to roller, sprinkle sheet with a little AP flour
and repeat.

Decrease the gap one step and repeat until as thin as possible.

Hang sheet to air dry.

Repeat with remaining dough.



Using the linguine cutter, feed and cut the sheet into strands, hang to air
dry.

Repeat with remaining sheets.



Gather up some linguine strands, dangle vertically and cut to desired
noodle lengh with scissors into a pile.

Repeat with remaining strands.



Let air dry again.

Cool in fridge until ready to use.



Bring soup up to a boil, add noodles, bring back to a boil and serve.


Or not.

Andy

notbob wrote:
> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
I may well have got this basic recipe here on rfc. At any rate, the
two things to note are to knead until the dough is very smooth, and to
roll and cut it much thinner than you want the finished product because
it swells a lot. -aem

Easy Homemade Egg Noodles Recipe

2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

1. In a medium bowl, mix the flour and salt together.

2. In a small bowl or large cup, whisk the eggs, oil, and
water together. Form a depression in the flour mixture
and add the egg mixture. Mix well.

3. Turn the dough out onto a floured countertop. Knead for
eight to ten minutes or until the dough is smooth and elastic.

4. Divide the dough in half with a sharp knife. With a rolling
pin, roll each dough piece until it is 1/16 to 1/8-inch thick.
Cover the dough with a cloth and let rest for 20 minutes to
relax the gluten.

5. Using a sharp knife, slice the dough on the counter into
strips 3/8-inches wide (or less). Drop the noodles one at time
into
the simmering soup. Cook until tender.

I've enver made either noodles not dumplings. But I do have tehimpression
maknig dumplings (at elast some types) may be easier. It is noodles you're
after or hom-madenss? In the latter case, I'd personally opt for dumplings.

On 2007-01-03, Omelet > wrote:

> You are just being obstreperous!

Oh yeah! Well, ..um.. ...er.... you're just being sesquipedalian!

neener neener

nb

In article >,
notbob > wrote:

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

notbob, Dollink, I make mine (and I made about 10 double batches in
December ‹ some for a gift, the rest for me for the next year) using 1
cup all purpose flour to 1 whole egg. I ONLY do it in a food processor,
thusly: Put the flour (2 cups) and about 1/2 tsp salt in a food
processor fitted with a steel blade. Buzz to mix. Put the eggs (2) in
and buzz until it looks like cornmeal. I use the pusher gizmo (it has a
small hole in the bottom of it) and let the water drip into the mixture
while it is buzzing steadily (in the ON mode rather than the PULSE mode)
-- start with about 2-1/2 teaspoons water for each egg. Let it process
for a minute or so. It will NOT or SHOULD NOT form into a ball. It
SHOULD hold together when you squeeze a handful. Remove it from the
workbowl and make a ball of it. COVER tightly and let it rest at least
an hour. Knead it a bit by hand if you can, then cut off pieces to roll
flat and cut.

My dough is VERY stiff so that when the pieces are rolled and cut, the
cut noodles are not inclined to stick to each other. If the dough is so
soft that you can knead it even moderately easily, the leetle noodles
will stick to each other while drying (if you plan to dry them) ‹ that
way lies an outburst of vulgar and scatological language.

I put the cut noodles on a wire cooling rack covered with a paper towel,
then put the rack in front of or over one of the heat vents in my home,
furnace fan on all the time. They are dry enough for storage within a
few hours. I typically leave them overnight. Dry storage in a glass
jar or airtight plastic container.

MIND YOU, I am doing all but the first flattening of rolling in a pasta
machine -- a 25-year old Atlas manually-powered unit. I roll to the #4
thickness, then cut in shorter pieces to cut the noodles. I like the
skinny noodles; IMO, the wider noodle is suitable only for hotdish, not
soup, and I'm not inclined to go to the bother of making the noodles for
hotdish.

If you're not inclined to dry these little suckers, your dough can be
softer. Have a pot of water nearly at the boil as you cut them. Drop
them into boiling water and cook for not very long. Drain and enjoy.

Ask Margaret.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
12/30, Popovers!
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
notbob > wrote:

> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

Cook them FIRST! Elsewise you'll thicken your soup. Don't do that.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
12/30, Popovers!
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article et>,
Margaret Suran > wrote:

> notbob wrote:
> > I want to make homemade noodles for my turkey soup. I've seen it done
> > a thousand times on tv, but never done it myself, being Incredibly
> > Lazy(tm). Just your basic flour and egg noodles. So, how much all
> > purpose flour per large egg? Also, how long to knead. I've read as
> > long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> > should I boil the noodles in salt water prior to adding to soup or
> > just add directly to soup?
> >
> > nb
>
>
> Ask Barbara. Hers are wonderful. She sent me some for Christmas and
> I can't think of anything nicer to give or get.

You suck-up! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
12/30, Popovers!
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
notbob > wrote:

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

Hey, nb, I dug up some pictures from a year ago ‹ making noodles with
Small Child. They're on my dotmac site, link info below.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1-3-2007, Noodles for notbob !
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> In article et>,
> Margaret Suran > wrote:
>
>
>>notbob wrote:
>>
>>>I want to make homemade noodles for my turkey soup. I've seen it done
>>>a thousand times on tv, but never done it myself, being Incredibly
>>>Lazy(tm). Just your basic flour and egg noodles. So, how much all
>>>purpose flour per large egg? Also, how long to knead. I've read as
>>>long as 20 mins. Forget that. What's a realistic minimum? Lastly,
>>>should I boil the noodles in salt water prior to adding to soup or
>>>just add directly to soup?
>>>
>>>nb
>>
>>
>>Ask Barbara. Hers are wonderful. She sent me some for Christmas and
>>I can't think of anything nicer to give or get.
>
>
> You suck-up! LOL!

Is the "suck-up" meant as a verb or as a noun in your post? Either
way, since I have enough noodles right now to last at least a year
(yes, Marcel wanted some more of your noodles tonight, in his chicken
broth with TJ's pot stickers) I will take either way as an insult. )

Tomorrow I will cook Fleckerln! With cabbage and onions. Kapusta.

On 2007-01-04, Melba's Jammin' > wrote:

> Hey, nb, I dug up some pictures from a year ago ‹ making noodles with
> Small Child. They're on my dotmac site, link info below.

I'll check it out. Thnx for the tips, Mel.

nb

"notbob" > wrote in message
. ..
>I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

It really depends on what you expect the noodles to be when you're finished. Are you
looking for smooth, thin, flat noodles like you'd find in the store? That would be
about 1 cup of flour for every 2 eggs. If you want just *really* good noodles without
worrying about beauty, then use about a half dozen eggs and roughly 2 cups of flour.
This is my grandma's way, and my mom's and all my aunt's, and my sister's and mine.

What you're looking for or a wet dough, not dry or floury. Use a good amount of flour
when rolling them out (which is why you leave the dough so wet...this makes tender
noodles instead of tough, trust me). Roll about 1/3 or 1/2 of the dough at a time.
Roll thin and then cut into slices. I sometimes use a knife, sometimes a pizza
cutter. I don't care about uniformity either. I *like* it when there are some thinner
and some thicker and some longer and some a bit shorter. They will not be smooth and
flat and uniform at all. But they will be damned good, simmered in the broth. Make
sure you get as much flour as you can off them (I give 'em a gentle shake in a
colander), and then let them dry 5 or 10 minutes. Then just add, sprinkling so
they're not going in a big clump, to the already simmering broth.

As for cooking time, well, I prefer mine a little more al dente, so I am ready to eat
after 10 minutes. My mom likes to go at least 20. Personal preference. Try a couple
noodles after 10 minutes, see what you think.

kimberly...who ain't kneading noodles for 20 minutes either.

notbob wrote:

> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

Well, I don't use regular flour for my noodles - I use
semolina (100%). I use the recipe in the booklet that
came with my pasta machine. I don't recall the proportions.
I also add a little EVOO according to that recipe. And
I can't remember if there's any salt or not. Anyway,
I don't knead very much, just enough to get the dough
smooth. I let it rest at least several hours or overnight
in fridge. I don't make the noodle as thin as you can.
I stop and the next to last setting on the machine. I like
my noodles "meaty". I hang them to dry on a wooden rack -
that's just "air dry" not dry like store-bought dry noodles -
for a hour or so. I always put them right into the soup to
cook. It's been so long since I made "flour" noodles I don't
know if it would make any difference but the semolina noodles
do not overcook or anything. They have a lovely bite and
always come our al dente. The think I remember about making
"flour" noodles was that the texture was never right no matter
how you cooked them.

I used to make turkey noodle soup every year with my leftover
T-day turkey. Always make the homemade noodles. Yum!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?