Grandma’s Egg Noodles Recipe
My grandmother and I shared the same birthday — only seventy-five years apart. Born in 1888, she was a tough old gal — she lived to be 103, and took care of herself until she was 97. Grandma must have been doing something right.
My most vibrant memories of Grandma are of her in the kitchen, with nary a recipe in sight, tossing together the most amazing meals. Two things stand out the most: her soft raisin cookies and her plump, tender egg noodles. I’ve never been able to duplicate her cookies, but after years of trying I think I’ve got the noodles pegged.
As homage to the woman who once wore button-up shoes and a corset, who bore 15 children, survived the Great Depression and the Dust Bowl and endured the food rationing of two World Wars, I give you — wait for it — Grandma’s Egg Noodles Recipe. I hope I’ve done it justice.
(And to think — we complain when we don’t get good cell service.)
Grandma’s Egg Noodles Recipe
Measure 2 cups of all-purpose flour and 1 teaspoon salt into a bowl. Make a well in the center; add 3 egg yolks and 1 whole egg.
Mix together with your hands to incorporate the eggs. The dough will be dry and crumbly. Begin to add water 1 tablespoon at a time until the dough starts to form a ball.
The dough should feel dry.
Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Cover and let rest for 10 more minutes.
Divide ball in half and keep one half covered until ready to use.
On a floured surface, roll dough into a rectangle that is 1/8-inch thick. Flour your rectangle, roll it around your rolling pin and gently shake off so that the dough remains loosely folded.
Cut folded dough into 1/4-inch strips.
Gently shake out the strips and place on a wire rack to dry for approximately 2 hours.
When dry, break into pieces or keep long and boil for 10 to 12 minutes, until al dente. Drain thoroughly. Eat!
Stuff Grandma Never Told You
- White whole-wheat flour works well also; just add a little more water.
- This recipe will work with your KitchenAid mixer if you wimp out on the kneading.
- You can freeze these egg noodles for up to 6 months.
- 2 cups of all-purpose flour
- 1 teaspoon salt
- 3 egg yolks and 1 whole egg
- Water
- Measure 2 cups of all-purpose flour and 1 teaspoon salt into a bowl. Make a well in the center; add 3 egg yolks and 1 whole egg.
- Mix together with your hands to incorporate the eggs. The dough will be dry and crumbly. Begin to add water 1 tablespoon at a time until the dough starts to form a ball.
- The dough should feel dry.
- Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Cover and let rest for 10 more minutes.
- Divide ball in half and keep one half covered until ready to use.
- On a floured surface, roll dough into a rectangle that is ⅛-inch thick. Flour your rectangle, roll it around your rolling pin and gently shake off so that the dough remains loosely folded.
- Cut folded dough into ¼-inch strips.
- Gently shake out the strips and place on a wire rack to dry for approximately 2 hours.
- When dry, break into pieces or keep long and boil for 10 to 12 minutes, until al dente. Drain thoroughly. Eat!
- White whole-wheat flour works well also; just add a little more water.
- This recipe will work with your KitchenAid mixer if you wimp out on the kneading.
- You can freeze these egg noodles for up to 6 months.
What’s your favorite food memory? Do you have a family egg noodles recipe, too? —Karen