Noodles

I've never had that happen, either. Must have been something in the feed they gave the chickens, maybe? You can just tell everyone they are St. Patrick's Day noodles! :)

Has anyone ever had their noodles have a sort of greenish tinge to them after they have dried? Any idea why this would have happened? Used only egg yolks........thanks

Nope, haven't encountered any problems with the smileys. Hope I didn't just jinx myself! 

I've got a hand cranked cutter that I bought for like $20 that works pretty good. Recently from my constant searching for new and wonderful things I found out that we have a company that makes the egg noodles for all the Chinese restaurants in Charlotte and the surrounding area. I called them up the other day and they said the least they sold was 30 pound boxes which would take me a year or so at best to consume feeding them to everyone I know. I stayed on the phone with a lady who was one of the owners of the company (telling her how much I loved Chinese food and especially egg noodles) and as we were saying our goodbyes, she said "Drop by, I'll give you a 5 pound bag to see what you think of them". I picked them up yesterday and they are the best noodles I've ever had in my life! The ones I have hand made were decent, but these are fantastic! I even made spaghetti today for lunch, and it was good as the pasta for that. I've already told enough people about them that we're going to get a thirty pound box in a couple of weeks. I can't make them that good, and for about $23 for thirty pounds, I can't really beat that. We be having a noodle frenzy in Charlotte!
Thanks,
Charles

  I'm an avid noodle maker . I use two hand cranked noodle makers and it's become a full day or two family affair.   I found using brown eggs gives the noodles a nice golden color and adding 4 eggs and 3 cups of flour along with the salt and a table spoon of vegtable oil then kneading well helps the noodles glide through the dough press and cutters  without tearing and getting stuck. also keeping a small mound of flour on your cloth to sprinkle on the cutters and on your hands keeps the noodles from becoming a sticky gooey mess.  I also found using whole wheat flour in some of my batches is a tasty healthy alternative to  traditional noodles.   I learned over the years that  allowing the noodles to air dry a few hours to overnight then the breaking into  serving size pieces and placing in zippered freezer bags  works better then storing dry and risking mold forming if noodles are not completely dry,  this also allows you to serve fresh tasting noodles to your family or guests months down the road.  ENJOY!!!                 

GOD BLESS YOU

RE egg whites and salt

Mother, aunts and gandmothers all stated that the yolks only made tastier, more tender noodles and the salt was already in the broth they would be cooked in. And yes to save the egg whites for those wonderful angel food cakes and the cooked egg white frostings.  Oh yum. Nostalgia time for sure.

 Luv, the noodles didn't plump up much. My husband likes them thin, but they did have a little bite to them due to the fact that I only cooked them a couple minutes or so. Now that he knows I can make them, I am in trouble, lol    ~Diann

Man, wish I had a pasta maker -- mine are attached to the end of my arms, lol!   ~Diann

I mixed my noodles with roast beef and served them over mashed potatoes...yummm! Also, my MIL adds just a "bit" of baking powder to her noodles when making them, which I also do, but I'm not sure of the reasoning behind that. Anyone know the purpose of the baking powder? That's usually used to make something rise. ~Diann

I'm showing my ignorance here, but what are noodles - the recipe sounds like some type of spaghettii or macaroni?  Is there a difference between noodles and pasta? I've noticed that Lovina frequently has noodles on the menu.  What are they typically served with - some type of sauce or gravy? 

Well, since everyone made me hungry for noodles, I decided to make some Monday morning. I let them dry all afternoon, then made them for supper that night. They do cook up very quickly, so you have to keep a close eye on them! ~Diann

Kevin,

Do you have to let them dry or could you use them fresh?

Pam

GOD BLESS YOU

Holidays,birthdays,family get togethers ALWAYS had homemade noodles. And my other could even be convinced that we NEEDED them just because. Only the last two years have we not had homemade and that is because my daughter visits Ohio and her grandfather and brings home a couple bags of them from Sugarcreek. When i get to feeling better the homemade ones will be back on the menu.

Don't have the recipe here at work, but always just use egg yolks, milk & flour to the consistency that you want it.  We found that if you put salt into the batter, then they tended to be more tough than without.

Then take your egg whites & make an angel food cake!

Cindy/KS

I love home made noodles, I have my husband's grandma recipe. My recipe is a little different. 2 eggs, 1 Cup flour, 1/2 egg shell milk, salt. I make them for the holidays and when every hubby ask for them.  

 Sheesh, this is a dying art - noodle-making. This is Lovina's Mom's recipe.....

'HOMEMADE NOODLES

3 cups all-purpose flour

 3 eggs

 3 tablespoons water

 1/8 teaspoon salt

Put the flour into a small bowl and make a well in the center.  Drop the eggs, water and salt into the well. Using your hands, mix the liquid with the flour, starting from the center and moving to the outside of the well until a stiff dough is formed. Divide the dough in half and set one half aside. Roll the dough as thin as possible, about 1 /16 inch thick. Lightly dust the top of the dough with flour. Roll the dough into a log. Cut the log into 1 /2 inch wide strips. Unroll the strips and lay on a cookie sheet to dry. Follow the same stes for remaining dough.  Let dry for one week.