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  • Recipe:

    Old-Fashioned Soaked Egg Noodles Recipe

    Old-Fashioned Soaked Egg Noodles
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    I adapted this recipe from my great grandmother's recipe that she used to make when I was a child. The noodles are great in soups and stroganoff.

    Recipe Instructions:

    In a medium bowl, mix together flour, whey, water and egg yolks until a stiff dough forms. Add a little more flour if necessary. Knead in the bowl until smooth and elastic. Cover and let rest for 8-24 hours.

    When ready to roll out, knead the salt into the dough. Separate the dough into three balls. Dust a pastry cloth with flour and roll out each ball to 1/8 inch thick. Use a pizza wheel to cut noodles into 1/2 inch strips. If you want, you may cut the other direction to cut the length of the noodles.

    Allow noodles to dry out and rest for about 10-15 minutes.

    To cook, fill a large pot with water and bring to a boil. Carefully add the noodles to the water and stir gently to prevent sticking. Boil for 6-8 minutes until desired tenderness is reached.

    Drain and use in whatever application you desire.

    Comments and Reviews

  • jawgnat says:
    I have made these several times now. My family loves them! My 4- and 6-year-old kids love rolling them out and cutting them with a pizza cutter. Reply
  • Jeannette says:
    Is it OK to add the salt with the other ingredients instead of waiting till after the soaking period to add it? Does it interfere with the lactic acid breaking down the phytic acid if you do so? Reply
    • You may add the salt with the other ingredients, if you wish. I just add it afterward because that's the way grandma did it. :) I don't think it would inhibit lactic acid producing bacteria as these type of bacteria seem to do well in a saline environment (i.e. sauerkraut). I know salt can inhibit yeast growth as in sourdough, but we aren't doing that here. Salt doesn't have any effect on phytic acid breakdown that I am aware of. Reply
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