Homemade Noodles
Note: This is not a professional chef blog; it’s all about the recipes from our Facebook cooking group members. These are tried-and-true recipes from moms and grandmas, posted exactly as they are shared in our group. No long stories—just casual, straightforward recipes as if your mom sent them to you right after you got married and were still figuring out what to do with a kitchen that looked like a spaceship
Homemade Noodles recipe
It has a dough hook that I use. The recipe is double
ingredient
- 2 cups of flour for everything
- One salty teaspoon
- 4 eggs
instructions
- Put the flour and salt into the bowl of your stand mixer.
- Make a well in the flour and add 4 eggs.
- Mix on medium speed. Keep stopping the mixer and push the flour down from the sides, keep mixing until you have a ball.
- Place onto a floured piece of plastic wrap. Put some flour on top of dough to prevent sticking.
- Place in the refrigerator for 30 minutes or overnight.
- Cook in boiling water for 2 to 3 minutes.
- They will be good in the freezer up to 8 months. Roll dough out to desired thickness and use a pizza cutter to cut strips. Let dry.
FAQs
- How do you freeze them so they don’t break? That’s my issue.
- I just place them into zip lock bags.
- How long do you let them dry for?
- 3 to 4 hours then place them into zip lock freezer bags.
- Every time I freeze noodles they break up in small pieces when I put them in hot broth. How can I stop them from doing that?
- Maybe they need to be thicker.
