STOCKPILE COOKING - HOMEMADE NOODLES

HOMEMADE NOODLES

Homemade noodles are the best!  I use this recipe for any noodle dish I make.

Not to mention super easy and very cheap!!

This recipe is so fast and easy that I prefer to make fresh noodles

everytime.  If you would like to go noodle crazy and store them you sure can.

Do you have a budget savvy meal you are preparing? 

Maybe a family favorite?

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added to the Stockpile Cookbook!

 

INGREDIENTS:

• 1 3/4 cup of all-purpose flour
• 1/2 tsp. salt
• 2 beaten egg yolks
• 1 beaten egg
• 1/3 cup water
• 1 tsp. oil (any oil is fine)

FOR YOLKLESS NOODLES:

• Substitute the egg yolks with 2 beaten egg whites
• Increase the oil to 2 tsp.

DIRECTIONS:

• In a large bowl combine flour and salt. 
• Make a well in the middle to hold wet ingredients.
• In another small bowl wisk all wet ingredients until combined
• Pour into the well you made in the flour.

• Mix together until all combined well. (dough will be ver sticky and wet)
• Sprinkle flour onto working surface
• Turn dough onto floured surface and knead flour into dough.

• Add more flour to surface as needed and work into dough until it is smooth and elastic.

• With a rolling pin, roll dough out to desired thickness.
• Cut dough into desired noodle width.

• I like to use a pizza cutter to make cutting super fast and easy.
• If you plan to cook immediately make sure your liquid ro sauce is boiling before you drop the noodles into the pot.
• Let cook for at least 2 minutes before eating!

TO STORE:

• Once cut, move noodles to a wire rack to dry
• Overnight is best, just to make sure they are fully dry.
• Store in an airtight container in the refrigerator for 3 days
• Or store in a freezer bag or container in the freezer for up to 8 months.

Submit your recipe to

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