Homemade Soup noodles?

If you like a more eggy noodle add an extra egg per cup of flour. You won't need to add water if you use the extra egg. You can cut the noodles as wide or as thin as you like them.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Noodles - Homemade Noodles for Soup
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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.

My recipe is just like Ann T's. Noodles are basically eggs, flour and salt with a bit of water.

I remember Grandma made huge batches and hung cut noodles over a broomstick propped between two chair backs so they would dry. I just let mine dry on the counter.

If you want something a little different, I really liked this basil noodle. I served it simply with a bit of butter and a grating of parmesan cheese.

Basil Noodles

1-1/4 cups fresh basil leaves
3 cups all-purpose flour
3 eggs
1/4 cup plus 1 tablespoon water
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil

Place basil in a food processor; cover and process until finely chopped. Add flour; process until blended. Add eggs, water and oil. Process for 15-20 seconds or until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 30 minutes. Divide into fourths.
On a floured surface, roll each portion of dough to 1/16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate and unroll the slices. Hang to dry or let stand on a clean towel for 1 hour. Cook noodles in boiling salted water for 4-5 minutes or until tender; drain. Yield: 8 servings.

Annie

I make a more "dumpling-y" noodle - which sounds alot like what some people call "sliders" (but not the little burgers)

My Aunt Mae taught me to make these - they're so easy - for turkey soup...The first time I made them (for my husband to be - at the time!) I panicked and fished most of them out and tossed them - thinking they were too thick and "rustic" and he wouldn't like them - they are not "perfection" in appearance = that's for sure! LOL. But he tasted a little and wanted more noodles! Now I make a double batch for my soup...:-)

Aunt Mae's homemade noodles

3 eggs
1/2 an eggshell full of cold water (this just cracks me up!)
salt to taste
Add flour til you have a dough you can roll

Roll it pretty thin (you will use plenty of flour)
Roll it up kind of jelly roll fashion and cut it into strips...

Unroll the strips and drop immediately into your hot soup, a few minutes before serving. The extra flour is fine in the soup.

It's not very specific, but it's pretty foolproof.

Do you have a pasta maker, or are you hand-rolling? I can help with the former-- but not at all with the latter.

Mine are similar to the others posted but I use one egg and one extra yoke to about 2 cups of flour and a couple of tablespoonsful of liquid chicken fat from the broth I'll be cooking them in instead of water.

I made noodles yesterday (for cannelloni), and I used

2/3 cup semolina flour
3 eggs
1/4 tsp salt
approx 1-1/4 to 1-1/3 cups white flour

I decided not to use the food processor because I don't like to clean it, and so I mixed it in a bowl by hand, and I do mean hands instead of a spoon. Actually I did beat the eggs into the semolina flour with the salt with a spoon and then gradually added the white flour until it was the right consistency. I kneaded it sort of like bread dough and then put it in a plastic baggy to rest for about an hour while I made the filling for the cannelloni, which took over an hour, with interruptions. I use the same recipe for other noodles, however. I prefer not to add water because I like a stronger egg flavor. My general rule is 2/3 cup of flour per egg. I added a small amount olive oil to the recipe once, and the noodles were way too stretchy going through the pasta machine, and so I don't do that anymore. I didn't use much salt because the cannelloni filling is a bit salty, from the cheese.

Lars

Don't have a recipe here because I use the Popeil's pasta maker to make noodles. I have to measures the ingredients using the special cup that comes with the machine. Making noodles is very easy but cleaning up is a hack of a job! :-)