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Converted from paper version of the Broad Ripple Gazette (v02n12)
Recipes: Then & Now - Egg Noodles - by Douglas Carpenter
posted: Jun. 10, 2005
Egg Noodles
I love beef and noodles. No matter who made it or what the specific ingredients, I love the combination of beef and noodles. So let's make some home-made egg noodles.
The following recipe is from an old Mennonite cookbook. It is something everyone should try at some point just because it's fun. Making noodles might be even more fun if the kids get involved.
image courtesy of Douglas Carpenter
Homemade Egg Noodles
1 ½ cups flour
3 tablespoons water
1 teaspoon salt
1 egg
1 teaspoon oil
Make a well in the flour and add the water, egg, salt, and oil. Stir together to form a stiff dough. Divide the dough into three or four parts. If you want to do it the old fashioned way, knead the whole batch by hand before you divide it up. I have a pasta rolling machine which makes kneading the dough a lot easier and quicker. I roll the smaller pieces through the machine again and again. When well kneaded, the dough is smooth and uniform in texture. Roll each piece very thin.
Spread rolled dough on a cloth and allow to partially dry. Then cut dough into strips about 1 3/4 inches wide and stack on top of each other. Then cut crosswise into noodles. Alternately, you could roll dough jelly-roll-fashion and cut into coils that would then be unrolled. When the noodles are unrolled, cut them to the length you prefer. These are ready to use. Place noodles into boiling water or broth and cook until tender.
This is my quick and easy version of beef and noodles. I like to use leftover pot roast in this one. I usually make it so the noodles are in gravy, but thought I would try it with more water this time. It was just as good, if not better.
Beef and Noodles
1 recipe egg noodles
2 packets onion recipe and soup mix
6 to 8 cups water
1 cup red wine
2 cups (or more) left over pot roast, cut or torn into pieces
Freshly ground black pepper to taste
Other seasoning of choice (I like Penzeys Beef Roast Seasoning or English Prime Rib Rub, use 1 to 2 teaspoons)
If you like your beef and noodles in gravy, use less water. Use more water for a soup-like finished product. Mix the water, wine, soup mix, and seasonings in a 6 to 8 quart kettle. There's no need to add any salt because the soup mix has plenty.
Bring the mixture to a simmer over medium heat and cover. Simmer for at least 15 minutes, but 30 minutes is better.
Bring the broth to a boil and stir in the noodles. If you like the beef to fall apart and be well mixed into the noodles, add the beef now.
To keep the roast from crumbling into fine shreds, add the roast during the last few minutes of cooking. Cook 10 to 30 minutes, depending on how thin you rolled the dough.
Keep a close watch over the pot, testing often to prevent overcooking the noodles. Makes 6 to 8 servings.
This next recipe is for the closely related chicken and noodles. Use the same noodle recipe as for the beef and noodles.
Chicken and Noodles
1 recipe egg noodles
6 to 8 cups chicken broth
½ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
½ cup frozen peas, optional
2 cups cooked chicken
Salt and pepper to taste
Following the same directions above, cook the vegetables in the broth till tender. Bring the broth to a boil and add noodles.
Cook till the noodles are tender and stir in the chicken. Using a rotisserie chicken such as most grocery stores have these days makes for a fast and easy meal.
image courtesy of Douglas Carpenter
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image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
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image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
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image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
image courtesy of Douglas Carpenter
Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com
douglas@broadripplegazette.com
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