Rusty, Grandma didn't really have a "recipe". She put 3 cups of flour and a teaspoon full of salt (mixed well) in a pile on the table, made a well, added 3 eggs and mixed it up with her hands. If it was too dry she added a little water and if she needed a bigger batch she added one egg per cup of flour. These got rolled out and cut and then hung over a broomstick between two chairs to dry.

Voila! Egg noodles.

Annie

This is probably the recipe you are looking for:

* Posted by vicki_lv (My Page) on
Mon, Feb 1, 10 at 8:05

I use my Aunt Ruby's recipe:

8 egg yolks
8 tablespoons cream
2 cups flour
pinch of salt.

Combine egg yolks and cream. Stir in salt, then flour. Do not over mix. Put mixture on flour covered surface. Knead a couple of times. Roll out to desired thickness. I let it sit at this point for about 10 minutes. Cut into desired widths. I used a knife this time, but a pizza cutter works well too. (I have a noodle cutting rolling pin on order.) I let them sit again for about 10 minutes before putting into a boiling soup. Cook on medium until done. The time really depends on how thick you cut them.

Try not to overwork the dough. I think this makes the noodles tough. Good luck.

Vicki's recipe is a little different from mine.

Home Cookin Chapter: Recipes From Thibeault's Table

Noodles - Homemade Noodles for Soup
===================================
This recipe is more than enough for a pot of soup but the recipe can be doubled.

1 cup of flour
1 egg
1 teaspoon salt
water
. In a processor, add the flour, egg and salt. Mix. Add enough water to
make a dough, not to soft. Knead for 30 to 45 seconds. Wrap in plastic
and let rest for 1/2 hour.

Roll out on to lightly floured board. Cut in to noodles. Let dry
slightly for 1 hour.

Add to soup.

Here's one from 'Linda' that I found posted on Allrecipes. I've made it a couple of times & it's on deck for Wednesday. It makes more of a homestyle noodle, not the translucent real eggy type of ndl. Wonderful for Beef n' Noodles made w/ shortribs.

Egg Noodles

2 1/2 c. all purpose flour
pinch of salt
2 eggs, beaten
1/2 c. milk
1 T. butter

In a lg bowl, stir together the flour & salt. Add the beaten egg, milk & butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8'' or 1/4'' thickness. Cut into desired lengths & shapes.

Allow to air dry before cookings.

To cook fresh pasta, put in a large pot w/ boiling salted water & cook until al dente.

Notes:

I double the recipe & use my bread machine to mix & knead. It's a relatively soft dough. The noodles plump up when they're cooked so keep that in mind when you're rolling them out & cutting them, with consideration as to how thick & wide you want the final product to be.

I roll them out like you would for the more traditional egg ndl--into a large rectangle & then roll the rectangle up like you do w/ cinnamon rolls & use a sharp knife to slice.

I always double the recipe & cook about 3/4 of the batch for a big pot of beef & ndls.

No real recipe for me, either. I break a few eggs into a measuring cup and lightly beat them with a fork. Pour them into a bowl. Add the same amount of water as I had eggs. Pour that into the bowl. Add a pinch of salt. Then work in enough flour to make a stiff dough. Roll out (using plenty of flour to keep the dough from sticking, roll and cut.

These are all good recipes. The only other thing I do is to add about a Tablespoon of olive oil to my dough. It seems to help with the elasticity of the dough when rolling out the noodles.

Not sure if this is the kind of "egg noodle" you're looking for, but this is how I learned to make egg pasta in Italy: 100g flour per 1 large egg. Form the flour into a well on the counter or in a wide, flat bowl. Beat the egg gently until there aren't any lumps of white left and pour into the well. Swoosh the egg around, picking up a little bit of flour around the edges. Keep going until you've formed a paste that can be worked by hand. Knead until it's smooth, wrap tightly in plastic and let rest at least 1 hour. Roll out and cut as desired.

Thanks, every one, for the responses.

Ann_t, I appreciate you taking the time to post your recipe.
But it sounds very rich.
And I have no need right now for 8 left over egg whites.
I prefer to use the whole egg.

So I will probably use annie1992 and bri29's 'recipes'.

Ci_lantro, I found that one on Allrecipes, too.
Well, maybe not the exact same one, but one very similiar.
It's good to know it is a good one, and I'll try it another time.
Don't know why I have such a hankering for home made pasta all of a sudden.
Wish I could find the recipe my SIL gave me years ago for raviloi.
Only made them once.
They were really good, but no one but me liked them, so never made them again.
Now it appears the recipe is lost.

Rusty

rusty, I hate it when I lose a recipe like that. A few months ago I made a pasta filled with a butternut squash filling. I didn't care about the pasta, but I LOVED the filling.

Can I find that recipe now? No. I'd serve the filling as a side dish, if only I could remember where I got that recipe.

Annie

Rusty, You will note that the recipe with the 8 egg yolks was Vicki's recipe.

My recipe has one whole egg per cup of flour. Like Annie's my egg noodles do not contain milk or cream.

Ann

Oops! Sorry, ann_t, I skimmed over it too fast. I didn't read the "posted by" line.
But I really do appreciate you taking the time to find it and post it.

Rusty

I use CI's recipe which matches Ann's proportions but no salt -

2 large eggs
2 cups (10 oz) AP flour

Blend in FP till it forms a ball. If it seems dry add water, 1/2 tsp at a time (no more at a time - it changes very quickly!) or if wet add 1T flour at a time.

Knead by hand for a minute or two, then put it in plastic wrap and in the fridge for 15 min to 2 hour before rolling.

Rusty:
Haven't made Ravioli's in a while, don't use a recipe but
Bri's sounds close to what everyone used when I lived in Philly.
They are all good.

FOAS:
When my wife first made them ( a little larger ) they really grew.

One filled the dinner plate. She had to back off next time
Lou

I made these Sunday night, very good.

1 cup flour
1/2 tsp salt
2 egg yolks
2 T top milk or half/half

Pulse flour and salt in food processor, add eggs and milk. Pulse until it forms a soft ball - I had to add more milk, and then a little more flour.

Let rest, covered, for 15 minutes. Run through pasta maker roller to make fairly thin sheets or roll out to about 1/8", rest the dough, covered, for 15 minutes. Cut into strips with a knife or pasta maker. Let dry for about 2 hours.

Boil briefly - until al dente. Serves 2 - 3

Momj47:
Sounds good but how do you get the dents in the pasta.
Lou

Posted by Lou
"Sounds good but how do you get the dents in the pasta.
Lou"

You throw meatballs at it? ??

:>)

Rusty

Rusty, I thought you were looking for "egg noodles". The type of noodles served in soups or with stroganoff, etc..

My pasta recipe is one given to me by a friend's Italian momma.

Similar but with slightly more egg and a little olive oil.

Perfect for ravioli.
Hand rolled and cut:

Home Cookin Chapter: Recipes From Thibeault's Table

Homemade Pasta
==============
I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead.

1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
Salt
1 tablespoon of olive oil, per three cups of flour.

Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth and elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place.

You can also mix and knead this in the cuisinart, which is what I do when I make it.

My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread
out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don't make that
much at a time, I just lay it all over my table and counter.

NOTE: Depending on the flour and the eggs, sometimes you will need more eggs

I'd like to try this one day. I have a few questions though.

Where do you store it after you cut it and let it dry?

How dry do you let it get?

Will it be stiff like the store bought pasta?

If I made this in the morning would I just leave it sitting out til dinnertime or store it in the fridge or what?

Shaun, if you are making it for dinner, just leave it spread on the counter. If you make enough for more than one meal, let if dry over night. It should be stiff and dry, like store bought. I store mine the way my friend's mom did, in a box with a lid, lined with wax paper. I don't store it in the fridge or freezer.

Ann

Okay, thanks Ann!

Ann, yes, I did start out looking for a recipe for egg noodles, to use in some chickn soup.
Somewhere along the way, I got side tracked, and thinking about spaghetti and ravioli.
I am very easily distracted these days.
Advanced age seems to do that.

I did make some noodles today, they are drying, & the soup will be made tomorrow. I used 1 egg and 1 cup of flour, with just a bit of water, & some salt.

If they are good, will make a bigger batch, to store for future use.

Thanks, all, for the responses.

Rusty