I love making these egg noodles! I like mine at 1" wide and half to 3/4" thick, that's how our Momma taught us (5 girls) to make them. We also added chicken to ours.
It’s so hard losing our grandparents! I’m sorry she is know longer here with you. 😢 Hopefully you can make these and enjoy fond memories of her along the way. ❤️
I’m new to your channel and I like it. I have one question and it’s not about cooking. I noticed you have a glass top stove. How and why does it get white on it and if you know how to get it off Thank you many blessings
Hi Raven, Many blessings to you as well! My best guess without seeing it is the white is coming from your water source. Most people have water that naturally contains minerals like lime. As water boils, little bits can splash into the surface. When the water dries or evaporates the minerals are left behind and leave a white residue. I see it most often after boiling a pot of water in a small saucepan. As far as cleaning, I can tell you what our stovetop recommends but you’ll want to check your manufacturer to be sure it’s okay for yours. We clean it with a citric based cleaner like cerama bright. If that doesn’t work, you can use a razor blade at a 45 degree angle to scrape off the mineral deposits, but you have to do it slowly and carefully in order to not to scratch the glass or cut yourself. Hope that helps!
It would definitely work and they will be even more tender. I would hold back half of the water and add the remaining one spoonful at a time. You’ll just want enough water to make it pliable.
You are very welcome! If you find yourself needing to add a bit more flour to work the dough, don’t worry. This recipe is very forgiving. I hope you have a blessed day as well!
When your finished rolling it out. Sprinkle with flour again. Then lightly roll it up, like a paper towel roll. Then use the knife to cut them, like sliced cucumber. You can better gage the thickness of all noodles. Its also very fast if your comfortable with the knife.
What a wonderful tip! That is a great explanation and sounds very easy to do. Thank you 🙏🏻 for sharing with others and myself. This will definitely help people get consistency. 🤗 It’s great learning something new in the kitchen.
@@Jacksonsjob no problem, I saw it once and and now always do it. Although my mom used to do it dough flat out with a knife too. Never saw the pizza cutter before. I see that very useful for raviloli and lasagna. I miss her turkey stew with homemade noodles! If you really wanted to be OCD, could also put a ruler next to your roll of dough and cut. Nothing beats irregular homemade handmade noodles though... xox Mom xox
Nothing like your mom’s home cooked meals are they? There’s nothing like my mom’s fried potatoes and chicken and dumplins. Both those things I can’t seem to get to taste anything close to what she made. I actually used to use a ruler! 😆 But I found I like the different shapes and sizes more pleasing and country for some reason. I use the pizza cutter because of my shoulder condition. I’m not as safe with knives as I used to be so when an in-law showed me this method I was totally on board. I’m going to have to talk the husband into trying out your method next time I make them as it sounds wonderful! He’s a good sport with the limitations and cuts all kinds of things for me now, especially meat. I bet it would be great for ravioli and other pastas. I’ve always wanted to try making ravioli but it looks a bit intimidating!
That’s an excellent idea! I bet others will benefit from your Mom’s method. 😊 I can no longer safely cut them with a knife (nerve damage in my arm/hand.) So that’s why the pizza cutter. 🤗
@@Jacksonsjob I so wish everybody could have known her, she was a special lady and one of those people when you walk away from her, you'd walk away better.
This time of year makes it so much more difficult, doesn’t it? I try to take comfort in knowing it wouldn’t hurt if they weren’t such amazing individuals. We spent the morning in this frigid weather fixing the damage from the storm and I wanted to call my grandma so bad and talk to her. She loved her chickens and would have had something cheerful or funny to say. Not being able to have the simple conversations is sometimes the hardest. With each passing day, I hope your heartache is replace more and more with the happy and funny memories of your mom until you see her again. I think this is why I like to cook and bake so much. It reminds me of those happy times of people since passed.
Great idea! I often make large batches of the dough and store it in the fridge or freezer. It keeps up to 3 days in the fridge and 6 months in the freezer if wrapped well.
@@Jacksonsjob 14 here for supper tonite every guy coming called and said will granny make us noodles! Biggest pot I have is full and there won’t be a bite left. Still need the rest cooked to take to my daughters tomorrow. I’m 80 I’m hoping one of the grands will learn how to make them lol
Oh boy! What a nice big crowd for supper! My grandma taught me how to make these around 35 years or so ago. It was fond memories. She taught me because her arthritis was getting bad and she said it was time for young hands to learn. 🤗 Enjoy the family. 😊
Ok someone please please help! I’ve been trying to make noodles it’s my first time and im definitely not a good cook.. I’ve made two batches and they just taste like straight eggs! It’s awful I don’t know what im doing wrong??? Help!
Oh no! It could be the eggs you are using. As eggs get older, they take on a stronger "eggy" sulfur taste. Also, some of the free range eggs can have a strong egg taste and it will shine through since it's a very simple recipe. These are egg country style noodles, so you should taste a bit of the egg in them, but it shouldn't ever be unpleasant. Some things you can do to help balance out the flavor is to add 1/2 tsp of black pepper and 1/4 tsp salt to the flour and you could even use the broth you plan to use for the soup instead of the water when making them. That will give you more flavor overall.
I love making these egg noodles! I like mine at 1" wide and half to 3/4" thick, that's how our Momma taught us (5 girls) to make them. We also added chicken to ours.
That’s how I like to make them! My grandma used to cook a whole chicken in a big pot of water and then remove the bones and add noodles. 🍜yum!
My mom made these cooked with stew meat on the woodstove..I still call them rubber noodles..ultimate comfort food
Haha. Stew meat is great with these. Rubber noodles is a good name for them! We may be related. 🤣
My grand mother use to hand made these for me all the time 😢 I miss her . I wasn’t quite my self back then but I know I did my best to learn now
It’s so hard losing our grandparents! I’m sorry she is know longer here with you. 😢 Hopefully you can make these and enjoy fond memories of her along the way. ❤️
😋 can't wait to make homemade these noodles w my schnitzel 💞 thank you
Oh, that sounds like a wonderful meal!
Oh lawd, as soon as you referenced the mushy dumplings, I knew exactly what you meant 😩😩😆😆
I’m sorry to hear you have personal experience with this issue! 😫😖🤦🏼♀️😆 At least I’m not alone now, haha.
I’m new to your channel and I like it. I have one question and it’s not about cooking. I noticed you have a glass top stove. How and why does it get white on it and if you know how to get it off
Thank you many blessings
Hi Raven, Many blessings to you as well! My best guess without seeing it is the white is coming from your water source. Most people have water that naturally contains minerals like lime. As water boils, little bits can splash into the surface. When the water dries or evaporates the minerals are left behind and leave a white residue. I see it most often after boiling a pot of water in a small saucepan.
As far as cleaning, I can tell you what our stovetop recommends but you’ll want to check your manufacturer to be sure it’s okay for yours. We clean it with a citric based cleaner like cerama bright. If that doesn’t work, you can use a razor blade at a 45 degree angle to scrape off the mineral deposits, but you have to do it slowly and carefully in order to not to scratch the glass or cut yourself. Hope that helps!
@@Jacksonsjob thank you so much.
☺️ you’re welcome!
Wondering if 00 flour could be used or if all purpose flour is a must. I have a lot of 00 flour. 00 is so fine for fresh thinner pasta.
It would definitely work and they will be even more tender. I would hold back half of the water and add the remaining one spoonful at a time. You’ll just want enough water to make it pliable.
Thank you for the swift response. I will let you know how they turn out today! Have a blessed day.
You are very welcome! If you find yourself needing to add a bit more flour to work the dough, don’t worry. This recipe is very forgiving. I hope you have a blessed day as well!
When your finished rolling it out. Sprinkle with flour again. Then lightly roll it up, like a paper towel roll. Then use the knife to cut them, like sliced cucumber. You can better gage the thickness of all noodles. Its also very fast if your comfortable with the knife.
What a wonderful tip! That is a great explanation and sounds very easy to do. Thank you 🙏🏻 for sharing with others and myself. This will definitely help people get consistency. 🤗 It’s great learning something new in the kitchen.
@@Jacksonsjob no problem, I saw it once and and now always do it. Although my mom used to do it dough flat out with a knife too. Never saw the pizza cutter before. I see that very useful for raviloli and lasagna. I miss her turkey stew with homemade noodles!
If you really wanted to be OCD, could also put a ruler next to your roll of dough and cut.
Nothing beats irregular homemade handmade noodles though... xox Mom xox
Nothing like your mom’s home cooked meals are they? There’s nothing like my mom’s fried potatoes and chicken and dumplins. Both those things I can’t seem to get to taste anything close to what she made. I actually used to use a ruler! 😆 But I found I like the different shapes and sizes more pleasing and country for some reason. I use the pizza cutter because of my shoulder condition. I’m not as safe with knives as I used to be so when an in-law showed me this method I was totally on board. I’m going to have to talk the husband into trying out your method next time I make them as it sounds wonderful! He’s a good sport with the limitations and cuts all kinds of things for me now, especially meat. I bet it would be great for ravioli and other pastas. I’ve always wanted to try making ravioli but it looks a bit intimidating!
My mom used to roll her dough up and cut slices, then unroll them and drop in her broth
That’s an excellent idea! I bet others will benefit from your Mom’s method. 😊
I can no longer safely cut them with a knife (nerve damage in my arm/hand.) So that’s why the pizza cutter. 🤗
@@Jacksonsjob I so wish everybody could have known her, she was a special lady and one of those people when you walk away from her, you'd walk away better.
She sounds like she was a lovely woman! It’s always wonderful to have someone so special in your life.
@Jacksonsjob she was wonderful, she's been gone just over a year. I miss her horribly
This time of year makes it so much more difficult, doesn’t it? I try to take comfort in knowing it wouldn’t hurt if they weren’t such amazing individuals. We spent the morning in this frigid weather fixing the damage from the storm and I wanted to call my grandma so bad and talk to her. She loved her chickens and would have had something cheerful or funny to say. Not being able to have the simple conversations is sometimes the hardest. With each passing day, I hope your heartache is replace more and more with the happy and funny memories of your mom until you see her again. I think this is why I like to cook and bake so much. It reminds me of those happy times of people since passed.
I just finished 2 double batched for tomorrow put the dough in zip lock bags till I can roll them out
Great idea! I often make large batches of the dough and store it in the fridge or freezer. It keeps up to 3 days in the fridge and 6 months in the freezer if wrapped well.
@@Jacksonsjob 14 here for supper tonite every guy coming called and said will granny make us noodles! Biggest pot I have is full and there won’t be a bite left. Still need the rest cooked to take to my daughters tomorrow. I’m 80 I’m hoping one of the grands will learn how to make them lol
Oh boy! What a nice big crowd for supper! My grandma taught me how to make these around 35 years or so ago. It was fond memories. She taught me because her arthritis was getting bad and she said it was time for young hands to learn. 🤗 Enjoy the family. 😊
Ok someone please please help! I’ve been trying to make noodles it’s my first time and im definitely not a good cook.. I’ve made two batches and they just taste like straight eggs! It’s awful I don’t know what im doing wrong??? Help!
Oh no! It could be the eggs you are using. As eggs get older, they take on a stronger "eggy" sulfur taste. Also, some of the free range eggs can have a strong egg taste and it will shine through since it's a very simple recipe. These are egg country style noodles, so you should taste a bit of the egg in them, but it shouldn't ever be unpleasant. Some things you can do to help balance out the flavor is to add 1/2 tsp of black pepper and 1/4 tsp salt to the flour and you could even use the broth you plan to use for the soup instead of the water when making them. That will give you more flavor overall.
@@Jacksonsjob thank you so much for your help I’ll try getting some fresh eggs and keep practicing 🤞🏻😅
@@hallieshireman8074 Let me know how it goes. Hopefully with a new batch, you'll have success. :)