Homemade Noodle Recipes Anyone?

[jwright]

oh.. and I forgot to mention... I usually make the noodles.. cut them.. fold them or twist them if needed.. then let them dry for a while--like 2 hours+.

[Pudge99]

OK the noodles were a hit the beef was nice and tender but my sauce was lame.

Here's how I made my noodles.
1 cup Whole Wheat Flour
1cup Unbleached Flour
Some Garlic Powder (didn't measure)
2 eggs

I mixed that all together.
Then kneaded it and rolled it out as flat as I could get it.
Cut them with the pizza cutter (some too wide, some too narrow)
Left them on the counter while I went to the library (2 hours?)
Came home and peeled them off the counter (some of them were stuck pretty good)
Tossed them in a bowl with flour to make the bottoms less sticky.
Then sprinkled them into the pot.

For the stew/meat.
I used precooked brisket (more than a pound)
6 + cups of beef broth
Brought it to a boil
added the noodles
looked too thin so I made a corstarch slurry and thickened it up a bit.

Served it over mashed potatoes and a bit of corn and carrots


I will be looking for a different sauce before I try it again. Anybody with suggestions for sauce please share.

[Bama]

That sounds pretty good.

[jwright]

That sounds really good!!

[SheliaHC]

I use cream of mushroom soup and french onion soup when cooking beef in the crockpot. It can be thickened if necessary. I serve over potatoes, noodles or rice.

Shelia

[jwright]

I wonder if it would be any good if you used totally wheat flour... like none of the bleached and over-processed white flour...

Has anyone tried that?

[HeyJudee]

I wonder if it would be any good if you used totally wheat flour... like none of the bleached and over-processed white flour...

Has anyone tried that?

Nope never tried it but I have the Company's Coming - Pasta cookbook and there is a variation for making Whole Wheat Pasta. This recipe doesn't use any eggs which would be better for me as eggs are bad for my cholestrol ....So I'll copy the recipe here in case someone would like to try it.

FRESH PLAIN PASTA
2 cups (450 ml) all-purpose flour
2 tbsp. (30 ml) olive oil (or cooking oil)
1/4 cup (60 ml) water

Mix all ingredients together. Dough should be stiff. Add more water or more flour as required. Roll out paper thin. Cut into short wide strips or long narrow strips. For noodles, roll up as for jelly roll and slice thinly. Boil in boiling salted water for 4 - 8 minutes until tender but firm, depending upon thickness. Serves 4

WON TON WRAPPERS: Cut rolled dough into 3" (7.5cm) squares.
EGG ROLL WRAPPERS: Cut rolled dough into 8" (20 cm) squares.
WHOLE WHEAT PASTA: In any one of the fresh pasta recipes in this book, use whole wheat flour instead of all-purpose flour. Using half whole wheat flour and half all-purpose flour mades a more tender product.

[Pudge99]

Jen,

Whole wheat pasta tends to be tough and chewy, at least the ones at the store are. I like my noodles soft and tender.
I buy unbleached flour to mix with my whole wheat and do a 50/50 split.

[DorothyL]

Wow, I remember coming home from school and my mom having noodles hanging all over the house!
You guys bring back such memories but I'll stick to whole wheat pasta in a box. I'd rather be sewing but they sure were good when Mama made them.
Dorothy