I need a recipe for egg noodles. Thank you soooo much. I just need it for my dumb Lonestar project.?!
I need how to make the NOODLES tooWww@FoodAQ@Com
Answers:
MAKING EGG NOODLES AT HOME
3 1/2 cups unbleached flour (1 lb)
4 eggs, at room temperature
3 egg yolks (or 3 tablespoons water)
1 teaspoon salt (optional)
Remove any rings or other jewelry and scrub well with soap and water!. Prepare a clean surface for working!.
Measure flour and pile in a mountain shape on a clean board!. Scoop a well in the center, about 4 inches in diameter!. Break 4 eggs, one at a time into a small bowl and drop them into the center well (or if you're confident in your egg-breaking skills, eggs may be broken directly into the well!. Add the salt, for extra flavor!.
Using your fingertips, stir tiny portions of flour from the inner edges of the flour mound into the egg, incorporating just a little at a time (keep the walls intact or the egg will run out onto the board)!. Keep stirring until all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough!.
Gather the dough into a mound, make a new indent at the top and then add yolks (or water)!. Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much)!. Roll into a ball, and place a bowl or piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 minutes!.
Flatten, dust the work surface and rolling pin with flour!. Roll the dough flat, fold into thirds over itself, and roll out again, stretching the dough until it is flat and smooth!. Alternatively, the dough can be run through a pasta rolling machine instead of kneading and rolling flat!.
To use a pasta rolling machine, get the dough to a consistency where it is coherent and well mixed, roll it into a long thin flattened log shape and pinch one end to feed into the pasta rollers which have been set at the widest setting; feed through!. Fold the dough over itself and feed through again, folding either to make the dough narrower to fit the machine or wider if it is too narrow!. As the dough approaches the correct width, set the rollers to a thinner setting and continue to decrease until the dough is very thin (this is setting number 3 in the test kitchen's Imperia machine)!.
The dough may now be air dried for 10 minutes or so and put through a noodle cutter on the roller machine or rolled up jelly-roll fashion and sliced through with a knife at the desired width!. Or use the flat sheet of pasta to make ravioli or lasagne!.
Noodles will keep several hours covered loosely with a towel, but we use them right away!. Freeze the excess, or hang to dry over a broomstick or pasta dryer or dry in a food dehydrator on racks and store in an air-tight jar (be very sure they are thoroughly dried before storing this way)!.
Clean up: To make clean up easy, allow pasta to air dry, then scrape off surface using a flat-edged spatula, pancake turner, or dough scraper!. Clean pasta machines by using a brush!. Allow pasta in dies to dry overnight and clean with a pin!. Dried pasta flakes off and is easy to clean; do not use water or a glue will form!
JMWww@FoodAQ@Com
3 1/2 cups unbleached flour (1 lb)
4 eggs, at room temperature
3 egg yolks (or 3 tablespoons water)
1 teaspoon salt (optional)
Remove any rings or other jewelry and scrub well with soap and water!. Prepare a clean surface for working!.
Measure flour and pile in a mountain shape on a clean board!. Scoop a well in the center, about 4 inches in diameter!. Break 4 eggs, one at a time into a small bowl and drop them into the center well (or if you're confident in your egg-breaking skills, eggs may be broken directly into the well!. Add the salt, for extra flavor!.
Using your fingertips, stir tiny portions of flour from the inner edges of the flour mound into the egg, incorporating just a little at a time (keep the walls intact or the egg will run out onto the board)!. Keep stirring until all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough!.
Gather the dough into a mound, make a new indent at the top and then add yolks (or water)!. Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much)!. Roll into a ball, and place a bowl or piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 minutes!.
Flatten, dust the work surface and rolling pin with flour!. Roll the dough flat, fold into thirds over itself, and roll out again, stretching the dough until it is flat and smooth!. Alternatively, the dough can be run through a pasta rolling machine instead of kneading and rolling flat!.
To use a pasta rolling machine, get the dough to a consistency where it is coherent and well mixed, roll it into a long thin flattened log shape and pinch one end to feed into the pasta rollers which have been set at the widest setting; feed through!. Fold the dough over itself and feed through again, folding either to make the dough narrower to fit the machine or wider if it is too narrow!. As the dough approaches the correct width, set the rollers to a thinner setting and continue to decrease until the dough is very thin (this is setting number 3 in the test kitchen's Imperia machine)!.
The dough may now be air dried for 10 minutes or so and put through a noodle cutter on the roller machine or rolled up jelly-roll fashion and sliced through with a knife at the desired width!. Or use the flat sheet of pasta to make ravioli or lasagne!.
Noodles will keep several hours covered loosely with a towel, but we use them right away!. Freeze the excess, or hang to dry over a broomstick or pasta dryer or dry in a food dehydrator on racks and store in an air-tight jar (be very sure they are thoroughly dried before storing this way)!.
Clean up: To make clean up easy, allow pasta to air dry, then scrape off surface using a flat-edged spatula, pancake turner, or dough scraper!. Clean pasta machines by using a brush!. Allow pasta in dies to dry overnight and clean with a pin!. Dried pasta flakes off and is easy to clean; do not use water or a glue will form!
JMWww@FoodAQ@Com
Ingredients
1 cup flour
1 extra large egg
water, enough to fill half an eggshell
Directions
1) Beat the egg before adding it and the water to the flour!.
2) (I use regular all-purpose flour, not the fancy semolina kind!.) Add a little more flour if needed to keep dough from being too sticky!.
3) Knead until it is smooth and glossy, then run through pasta maker as per your usual procedure OR cut the dough into three or four balls and roll out each one, separately of course, o n a floured surface, until it is only around an eighth of an inch thick!.
4) Use a very sharp knife to cut into noodles of the width you desire and drape over something (yeah, I have a formal pasta drying rack!.!.!.but according to the latest COOK'S ILLUSTRATED, draping a broom handle between two chairs works just fine!.!.!.) to dry!.
5) If the noodles are very short, you can sit them on a cooling rack to dry but you'll probably need several cooling racks to make this work!.
6) Allow to dry at least an hour, up to overnight!. You shouldn't need to add oil to this recipe but if you insist, limit yourself to the ones without too distinctive a flavor (canola works for me, although some people say they can taste it, so perhaps soy or corn would work better for them; olive oil, for instance, is too flavorful for this!.) and never more than a tablespoon for this entire recipe!.!.!.even a tablespoon sounds like 'way too much to me!.!.!.!.Www@FoodAQ@Com
1 cup flour
1 extra large egg
water, enough to fill half an eggshell
Directions
1) Beat the egg before adding it and the water to the flour!.
2) (I use regular all-purpose flour, not the fancy semolina kind!.) Add a little more flour if needed to keep dough from being too sticky!.
3) Knead until it is smooth and glossy, then run through pasta maker as per your usual procedure OR cut the dough into three or four balls and roll out each one, separately of course, o n a floured surface, until it is only around an eighth of an inch thick!.
4) Use a very sharp knife to cut into noodles of the width you desire and drape over something (yeah, I have a formal pasta drying rack!.!.!.but according to the latest COOK'S ILLUSTRATED, draping a broom handle between two chairs works just fine!.!.!.) to dry!.
5) If the noodles are very short, you can sit them on a cooling rack to dry but you'll probably need several cooling racks to make this work!.
6) Allow to dry at least an hour, up to overnight!. You shouldn't need to add oil to this recipe but if you insist, limit yourself to the ones without too distinctive a flavor (canola works for me, although some people say they can taste it, so perhaps soy or corn would work better for them; olive oil, for instance, is too flavorful for this!.) and never more than a tablespoon for this entire recipe!.!.!.even a tablespoon sounds like 'way too much to me!.!.!.!.Www@FoodAQ@Com
How to make egg noodles:
http://www!.ehow!.com/how_2095846_make-egg!.!.!.
Egg noodle recips:
http://allrecipes!.com/Recipes/Pasta/Egg-!.!.!.Www@FoodAQ@Com
http://www!.ehow!.com/how_2095846_make-egg!.!.!.
Egg noodle recips:
http://allrecipes!.com/Recipes/Pasta/Egg-!.!.!.Www@FoodAQ@Com