Homemade egg noodles...

[7thswan]

I have a lot of extra eggs right now. I make egg noodles all the time and use them fresh. How can I make and store them without using the fridge or freezer?

[Oggie]

Originally Posted by 7thswan

I have a lot of extra eggs right now. I make egg noodles all the time and use them fresh. How can I make and store them without using the fridge or freezer?

Eat them and store them as extra body fat.

[Wis Bang]

Originally Posted by 7thswan

I have a lot of extra eggs right now. I make egg noodles all the time and use them fresh. How can I make and store them without using the fridge or freezer?

Mon used to put hers in the fridge, I used to take some back to college w/ her homade turkey soup.

I wonder if they could be dried?

[7thswan]

Oggieeee, I'm just now getting rid of my winter cover.

[farmmom]

How do you make them? I'll have to try that!

[7thswan]

Well I take 2 eggs,scramble them.Add alittle salt. Add flour -as much as you can until just past it being sticky.Knead and add more flour if need to avoid sticking to the surface you are using. Roll out with flour on the rolling pin, and put a little flour on, then fold and slice as thin as you want. Sprinkle with a bit of flour and move the noodles arround to get flour on the cut edges. Let dry a little and use.

[cowcreekgeeks]

How about hang drying? Roll them out like you do and cut them in strips. Hang over a clean dowel rod or maybe a coat hanger. When they are thoroughly dry, break them into desired lengths and store them in an air-tight container.

[Carolyn]

Have been making them for quite a few years now--you can dry them using a cookie rack--also for a little fun cut each strip across and give it a little twist, like the bow ties you buy. let dry. this is fun for the kids or in pasta salads.

[Windy in Kansas]

I always just dry them on dish towels but have on rare occasions put them into my dehydrator for quicker drying.

I make mine by adding some onion powder into the flour before mixing, sometimes some pepper too, and nearly always with a small amount of baking powder to lighten them a bit.

I have been known to add some instant chicken flavored bouillon that I've powdered in order to add just a touch more flavor rather than cooking it in.

BTW a pizza cutter works great. A noodle cutter works well too if you have one.

[7thswan]

Ok, so that means that just drying them would be alright? I was worried about the egg in them causing a problem with spoilage. Thank You.

[Freya]

Originally Posted by Oggie

Eat them and store them as extra body fat.

I almost spit my drink on the screen.

[Sara K]

I never thought about the egg in them.....I always dry very well and store in mason jars, but I have dehydrated eggs that I bought and store in the pantry that I never thought about either LOL

[Windy in Kansas]

One must remember too that the salt in them will help with preservation.

[okiemom]

If it is really humid in your area can you turn on your oven to just warm and then put the noodles in to dry? keep the light on so it keep the oven a little warmer so the noodles dry faster?

I really want to try this. Are these like the extra wide egg noodles in the store or like the dumplin type noodle? I am not up on my pasta making. I need a noodle primer.

[7thswan]

These are the flat noodles. I used to roll them out with a bottle and cut with a knife, until my sister saw me and she got me a pasta roller/cutter for Christmas.

[Alice In TX/MO]

My Czech mother in law hung the long cut noodles over the backs of all the kitchen chairs and set fans to dry them about half way. They were then cut in short pieces, piled on cookie sheets, fan dried again, and put in plastic bags for storage.

If you are making thin/narrow noodles, skip to the cookie sheet drying step.

[snoozy]

Originally Posted by 7thswan

Well I take 2 eggs,scramble them.Add alittle salt. Add flour -as much as you can until just past it being sticky.Knead and add more flour if need to avoid sticking to the surface you are using. Roll out with flour on the rolling pin, and put a little flour on, then fold and slice as thin as you want. Sprinkle with a bit of flour and move the noodles arround to get flour on the cut edges. Let dry a little and use.

When you say "scramble them", you mean beat them, right? -not "cook them in a pan then add the flour", right?

[7thswan]

Yes,you got it.

[7thswan]

After making a bunch of noodles, I'm going to revise my receipt. Also add as much water as eggs. It works up much better.

[cc-rider]

I've made them with a bit of tomato paste added, or a bit of spinach (mashed up). Makes pretty colored noodles. Also, I usually add garlic powder and a bit of dried oregano or parsley while I'm mixing them up.

I've always just dried well and put in plastic bags. Guess I've never had them around enough to worry about them spoiling!

I made a noodle cutter using an old cheese slicer (just the handle....took the wire off), and strung up a bunch of plastic sewing machine bobbins with washers between them. It works well....cuts and entire 4" wide section of noodles at a time, but is a bear to clean!!!! My son saw me doing that and bought me a REAL noodle maker for Christmas one year.