Aunt Debbie's "Beef and Noodles" Dusty
Sneak Preview: Grandma's Homemade Thin Egg Noodles recipe is made with a food processor and a simple hand-crank pasta machine. Even though Grandma fabricated hers by hand, these are every flake equally delicious, and much simpler.
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My grandma fabricated her famous sparse noodles by mitt. I can still picture her wearing a full-length apron over a simple cotton dress with her long gray hair twisted into a bun. Her piece of work area was an aqua-colored
Grandma'southward hand-mixed dough submitted to her silver-handled rolling pin with little resistance. Afterwards the noodle sheets stale, she cut wide strips and stacked them. Finally, she cut each stack crosswise into slivers she described as "thin equally frog'southward hair." When asked her secret to slap-up noodles, I recollect her saying, "It's all in the broth."
Why make skinny or fine egg yolk noodles?
TRADITION!
And they taste outstanding, too.
Hither's the problem:
In our family, the noodle recipe is controversial. I asked effectually but could detect no consensus.
Aunt Marg says the best noodles come up from using only egg yolks, cake flour, a dab of cream, and common salt. That formula would result in some very tender noodles indeed, but she didn't specify amounts.
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Ingredients and substitutions:
- FLOUR: The recipe specifies all-purpose flour. My aunt used cake flour which produces the tenderest noodles known to man. Please annotation that yous are non going for chewy noodles such equally you would serve with spaghetti. A high-protein flour (such as bread flour or whole wheat) would make chewier noodles.
- SALT: Any kind of salt if fine. You don't need much. Still, the broth should be well-seasoned with table salt.
- Baking Pulverisation: The baking powder is an obscure detail I sem to remember copying from my best friend's recipe book. Maybe Gran gave her some insider information or perhaps information technology was her own mother'southward recipe. I'thousand not sure. At any charge per unit, it can exist omitted if you prefer. I think it requite the noodles a touch of lightness.
- EGG YOLKS: Using egg yolks only volition make rich and deeply colored noodles. If you lot adopt, use one egg and one yolk for lighter colored noodles that aren't quite equally rich.
- HEAVY CREAM: Substitute whole milk for cream if you don't have it. Your noodles won't exist as rich, that they volition still taste fabulous.
- STOCK: My first selection would exist freshly-made turkey or chicken broth. Substitute canned broth, buoillon paste, or buoillon cubes if goose egg else is available.
How to serve sparse egg noodles:
Ane thing we agree well-nigh is how to swallow these noodles. Serve and eat skinny egg noodles with mashed potatoes and gravy. If that doesn't sound expert to y'all, I'thousand guessing you aren't a Midwesterner. No problem. Add some chicken or beef and plenty of quality broth. You'll love them.
Since I've moved to Texas, I similar to throw some cornbread dressing and buttered corn into the mix too. I'll spare you a picture of that concoction.
If chicken stock isn't your favorite, effort cooking these noodles in beef stock. That's the way my sister-in-law always does it. Her grown grandkids go crazy for them.
What y'all should know about making bootleg Thin Egg Noodles:
ane. You can mix, roll and cut these by hand, but I adopt a uncomplicated noodle machine.
A pasta machine will produce noodles much skinnier than I tin cut. With that in mind, the directions on this post are for a noodle automobile. Grandma would have nothing to do with a machine.
ii. Your noodles volition be no ameliorate than your stock. Grandma said so.
My favorite fashion to set chicken stock is to put the bones of a rotisserie craven into a wearisome cooker overnight. If yous prefer, you could try the recipe I use for my Chicken and Dumplings, just I would leave out the lemon juice.
three. Don't be deceived by the small corporeality of dough produced by this recipe.
It has a fashion of birthing babies, and you lot volition begin to call up you won't finish cut noodles before Santa drops downward the chimney.
This recipe makes enough for 4-5 people or even more if there's a lot of other nutrient, such as Thanksgiving. I usually double the recipe for a big family gathering.
4. Don't throw out the egg whites with the shells.
Grandma and my sister-in-law, Susan, always make angel food cake with the leftover egg whites. If you like that idea, here are a few ideas: Espresso Angel Nutrient Cake, Chocolate and Vanilla Angel Food Cake with Dipped Cone Ising, Snowball Block
Mixing up the dough in a nutrient processor:
Add flour to the food processor bowl along with salt and baking pulverization. Pulse several times to mix. Add egg yolks and half of the foam to dry out ingredients and process until the texture of cornmeal.
Gradually add the residue of the cream by dripping it until the mixture is just clammy enough to stick together when pressed with your paw. It should not be wet or excessively sticky.
Knowing when you've added the right amount of liquid takes some feel all-time learned from your own mistakes or while watching over Grandma'south shoulder. If necessary, add more than flour or cream/milk if needed.
How to whorl out skinny noodle dough:
First: Use your fingers to press the dough into a ball and remove information technology from the bowl. Cover and let to balance 10+ minutes. Next, divide the dough into 4 sections. Nail each section into a apartment pancake with the palm of your hand on a floured board. It's OK, fifty-fifty appropriate, to be liberal with the flour.
Kneading the dough
Second: Prepare noodle machine thickness to one and roll ane dough patty betwixt the smooth rollers. Fold over and put through the machine again.
Repeat the process at least 4-5 times until the sheet of dough is polish and shiny. Do this with each patty.
Although this sounds time-consuming, information technology goes fast one time you lot get the hang of it.
Fix the thickness of the smooth rollers on #2 and roll each sheet through one time or twice, tugging slightly on the dough as you pull it through. Keep moving the roller thickness upwards a notch and repeat the process. I like my noodles as thin as possible, so I go all the fashion to 5 or 6 on my auto.
Along the mode, use flour whenever necessary to go on the dough from sticking. As dough strips get thinner, they get longer. Cut in half crosswise as needed.
Cut the noodles:
Third: When noodles reach your desired thinness, lay them out to balance and dry. There should be no overlap between the strips. Afterwards the noodles are dry out enough (again,
Feed strips through the fine noodle cutter. Noodles should NOT stick together every bit they come out of the cutter. If they do, allow the dough to dry longer or dust with more than flour.
Cook freshly-cutting noodles immediately. Otherwise, permit the noodles to dry for several hours.
When you're hanging out in the kitchen:
Occasionally, walk over to the noodles and requite them a quick toss with your fingers to encourage even drying. When brittle, place noodles in a zippered plastic pocketbook and shop them in a cool, dry identify for upward to a week or freeze.
How to cook egg yolk noodles:
Cascade iii cups of rich chicken or turkey stock into a medium bucket and eddy. Save back i cup of craven or turkey stock to the side. Drop noodles into boiling goop and cook until tender–virtually ane minute if noodles are fresh and undried. If dried, cook longer–5-half dozen minutes.
Turn off the rut merely practice not drain. As the cooked noodles sit down in the hot goop, they absorb moisture, and the mixture will thicken slightly. That's exactly what you want for serving over or next to mashed potatoes.
Add the remaining broth, if necessary, to keep your noodles moist. Similar all pasta, they will absorb more liquid the longer they marinate in broth.
p.s. Did I mention this recipe is non for beginners unless you lot accept a grandma beside yous?
Did yous enjoy this recipe? If so, get out a rating 🤩 inside the recipe below. No comment required. If you have whatever questions or suggestions, e-mail me privately: Paula at saladinajar.com. Hope to meet you again presently! Paula
Thin Egg Noodle Recipe: A Holiday Tradition
The recipe and instructions for these thin egg noodles uses a nutrient processor and a simple pasta motorcar.
Course Vegetables and Side Dishes
- one cup all-purpose flour - 120 gr
- Compression of salt
- ¼ teaspoon baking powder
- 3 egg yolks - from large eggs
- ¼ cup heavy cream - (or whole milk) 59 gr
- 1 quart seasoned chicken or turkey stock - 908 gr
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Making the noodle dough:
-
Add flour to food processor bowl along with common salt and baking pulverization. Pulse several times to mix.
-
Add egg yolks and half of the cream to dry out ingredients and process until texture of corn meal.
-
Gradually drip in the residuum of the foam until the mixture is but damp enough to stick together when pressed with your hand. It should not be wet or excessively sticky.
-
Knowing when you've added the correct corporeality of liquid takes some experience best learned from your ain mistakes or while watching over Grandma's shoulder. If necessary, add together more flour or cream/milk.
-
Use your fingers to press dough into a ball and remove from the basin. Cover and allow to rest ten+ minutes. Separate dough into 4 sections. Smash each department into a flat pancake with the palm of your hand on a floured board. Information technology'south OK to exist liberal with the flour.
Rolling out the dough:
-
Ready noodle motorcar thickness to ane and roll one dough patty between the polish rollers. Fold over and put through car again.
-
Echo procedure at least 4-5 times until canvas of dough is smooth and shiny. Exercise this with each patty. Although this sounds fourth dimension consuming, it goes fast once y'all get the hang of information technology.
-
Fix thickness of smoothen rollers on 2 and whorl each sheet through in one case or twice, tugging slightly on the dough equally you pull it through. Keep moving the roller thickness upwardly a notch and repeat the process. I similar my noodles equally thin as possible so I get all the fashion to half dozen on my motorcar.
-
Along the way, use flour whenever necessary to keep dough from sticking. Equally dough strips get thinner, they go longer. Cut in half cross-wise every bit needed.
-
When noodles reach desired thinness, lay them out to rest and dry making sure in that location is no overlap between strips.
-
When noodles have dried just enough (again, experience is the best teacher), cut strips every bit long as y'all want your noodles. I usually make mine iii-four inches.
-
Feed strips through the fine noodle cutter. Noodles should NOT stick together as they come out of the cutter. If they do, allow dough to dry longer or dust with more flour.
-
You may melt fresh-cutting noodles immediately. Otherwise, permit cutting noodles to dry out for several hours. Occasionally toss cut noodles with fingers to encourage fifty-fifty drying. When brittle, identify in zippered plastic purse and store in a cool, dry place for up to a calendar week or freeze.
Cooking the noodles:
-
Pour three cups rich chicken or turkey stock into a medium saucepan and boil. Reserve ane loving cup of stock.
-
Drop noodles into humid broth and cook until tender–well-nigh 1 infinitesimal if noodles are fresh and undried. If dried, cook longer–v-6 minutes. Turn off the heat. Do non drain.
-
As noodles sit in the hot broth, the noodles will absorb wet and the entire mixture will thicken slightly–perfect for serving over or side by side to mashed potatoes.
-
Add together remaining broth if necessary to go along noodles moist. Like all pasta, they volition blot more liquid the longer they marinate in broth.
Diet Facts
Thin Egg Noodle Recipe: A Vacation Tradition
Amount per Serving
% Daily Value*
* Percentage Daily Values are based on a 2000 calorie diet.
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Source: https://saladinajar.com/recipes/vegetables-and-side-dishes/skinny-homemade-egg-noodles-a-holiday-tradition/
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