If you are hoping I am going to share my mom’s noodle recipe, I am – Reames Frozen Homestyle Egg Noodles. Really, that was it. She rarely made her own noodles after finding them in the 1970’s. Yes, she did make them on rare occasion, but I am not sure what recipe she used.
I use my paternal grandmother’s recipe to make noodles. (I rarely can buy Reames where I currently live). Frankly, they are pretty easy to make and don’t take nearly as long to cook.
Recipe: Homemade Noodles
- 2 eggs
- 2 tbsp. milk
- 2 tsp. salt
- flour, enough to make a stiff dough (okay, that is all my grandmother’s recipe said,but in realistic terms it is about 1 1/2 to 2 cups of flour)
- Mix all ingredients to form a dough that stiff enough not to stick to everything, but soft enough that you can roll it out.
- Roll out to a thin sheet.
- Cut into fine strips.
- Allow to dry for 15 – 30 minutes before cooking for best results.
- Cook in boiling liquid until tender. The time depends upon the thickness and size of noodles, but it should be between 5 – 10 minutes usually.
You can cook noodles in beef or chicken stock.This recipe does well with a 32 oz. container of stock.
I add shredded chicken or beef that I usually cook in part of the liquid before making the noodles.
If you cook chicken in a pressure cooker, you can make the noodles while the chicken cooks. By the time the pressure releases naturally, your noodles will be ready to cook.
Number of servings (yield): 4 – 6