Request: Homemade Egg Noodles
From: Walt Roberts >
I am looking for the recipe homemade egg noodles from Linda/Tennessee

Hello
This is Linda from Tennessee
Very happy to help you out.....honored, in fact
Been making these for more years than I can remember
Always making a double batch, as the boys loved to eat them raw.........

Homemade Egg Noodles

Linda, Tennessee (2001)
Makes about 3/4 pound

Homemade egg noodles may be cooked at once or covered tightly with plasti
c wrap and kept in the refrigerator for as long as 24 hours. Cook them in
6 to 8 quarts of rapidly boiling salted water for 5 to 10 minutes, or
until ju st tender (al dente). To test, lift out a strand and taste it.
Home made noodles cook different than store bought. It depends on how
thick you roll them out and cut them..... I roll out the dough on a
floured boa rd, to the thickness I like. I then roll them up, jelly roll
style, the take a knife and cut them the thickness I want. Then unroll
them and lay them on a towel to dry. Or anyway they can dry all the way
through. This is when th e boys would sneak in and take some....then you
can cut them to the length you want them to be

My 1970's recipes is

1 beaten egg
1/2 tsp salt
2 Tbsp milk
1 cup sifted flour

Combine egg milk and salt. Add enough flour to make a stiff dough. Roll
very thin on a floured surface; let stand for 20 minutes.roll up, jelly
roll style and slice 1/8 of and inch thick. Spread out and dry for 2
hours. Cu t into lengths you want. Drop into boiling soup or boiling
salted water and cook approx 10 minutes

This recipe explains how to make - by hand or with the aid of a pasta
machine - the basic dough for egg noodles. Using this recipe, you can cut
the dough into a variety of sizes and shapes to prepare Cannelloni,
tortellini, ravioli, tagliarini, Fettuccine, Tagliatelle and lasagna.

1-1/2 cups unsifted all-purpose flour
1 egg
1 egg white
1 tablespoon olive oil
1 teaspoon salt
A few drops of water

Pour the flour into a large mixing bowl or in a heap on a pastry board, m
ake a well in the center of the flour and in it put the egg, egg white,
oil, and salt. Mix together with a fork or your fingers until the dough
can be gathered into a rough ball. Moisten any remaining dry bits of flour
with drops of water and press them into the ball.

TO MAKE PASTA BY HAND: Knead the dough on a floured board, working in a
little extra flour if the dough seems sticky. After about 10 minutes, the
dough should be smooth, shiny and elastic. Wrap it in wax paper and let t
he dough rest for at least 10 minutes before rolling it. Divide the dough
in to 2 balls. Place 1 ball on a floured board or pastry cloth and flatten
it w ith the palm of your hand into an oblong about 1 inch thick. Dust the
top lightly with flour. Then, using a heavy rolling pin, start at one end
of the oblong and roll it out lengthwise away from yourself to within an
inch or so of the farthest edge. Turn the dough crosswise and roll across
its width. Repeat, turning and rolling dough, until it is paper thin. If
at any time the dough begins to stick, lift it carefully and sprinkle more
flour unde r it. To make tortellini and ravioli, follow the cutting
directions in thos e recipes. To make tagliarini, Fettuccine, Tagliatelle
and lasagna, dust th e rolled dough lightly with flour and let it rest for
about 10 minutes. The n gently roll the dough into a jelly-roll shape.
With a long sharp knife, slice the roll crosswise into even strips- 1/8
inch wide for tagliarini, 1/4 inch wide for Fettuccine or Tagliatelle, and
1-1/2 to 2 inches wide for lasagna. Unroll the strips and set them aside
on wax paper. In the same fashion, roll, shape, and slice the second half
of the dough.

A PASTA MACHINE will do both the kneading and rolling. Pull off about a
third of the dough at a time, set the smooth rolls on the pasta machine a
s far apart as possible and feed the piece of dough through them. Re-roll
t his strip 4 or 5 more times, folding under the ragged edges and dusting
the dough lightly with flour if it feels sticky. When the dough is smooth,
sh iny and elastic, it has been kneaded enough. Now start to roll it out,
setti ng the machine to the second notch and feeding the dough through
with the ro lls closer together. Then set the machine at the third notch
and roll the dou gh thinner. Repeat, changing the notch after each
rolling, until the dough i s about 1/16 inch thick. To make tagliarini,
feed the dough through the nar row cutting blades of the pasta machine; to
make Fettuccine or Tagliatelle, f eed it through the wide blades. For
lasagna, roll the dough into a jelly-roll shape and cut it by hand into
1-1/2 to2 inch wide strips.

\My personal site
http://lindatn37932.tripod.com/

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