Homemade Noodles

Homemade Tomato Noodles

2 3/4 cups all-purpose flour, divided use  - I used ½ WW and ½ white
1/2 tsp. salt
2 beaten eggs
1 (6 oz.) can tomato paste
1 tsp. olive oil or cooking oil

In a mixing bowl stir together 2 1/4 cups of the flour and salt.
Combine the eggs, tomato paste and olive oil or cooking oil; add to flour.  Mix well
Sprinkle kneading surface with the remaining 1/2 cup flour. Turn dough out onto floured surface. Knead till smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes.
Divide dough into thirds or fourths. On lightly floured surface roll each third of dough into a 16x12-inch rectangle or each fourth of dough into a 12 inch square.
If using a pasta machine, pass dough through machine till 1/16 inch thick. Dust with additional flour, as necessary, to prevent sticking.
Cut and shape as desired.
Makes 1 3/4 pounds fresh pasta

Homemade Spinach Noodles (sweet potato or carrot)  10-12 servings

• 2  cups fresh spinach, washed, dried, stems removed. Press spinach down in cup when measuring
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 2 tablespoons margarine
• 2 3/4 cups flour  - I used ½ WW and ½ white
• 1/3 cup water
• 1/4 cup flour

Directions

1. Put spinach and salt in blender. Pulse a few times until finely chopped, not totally a clear liquid.
2. If cooked mashed carrots 1 1/2 cups, if cooked mashed sweet potatoes, 1 1/4 cups.
3. (The salt brings out the water in the spinach).
4. In large bowl, add flour.
5. Make a well in the middle, a deep hole.
6. Add beaten eggs, margarine and spinach mix (or carrot or sweet potato mix.).
7. Fold the flour in all four direction over the well.
8. Then add the water.
9. Keep folding the flour over and over.
10. If it is too wet, add 1/4 cup flour. Then use hands to mix.  Roll and cut as for tomato pasta.

Whole Wheat Noodles

2 ½ C whole wheat flour

½ t. salt

2 eggs, lightly beaten

1 t. oil

flour for rolling and cutting

Follow directions for tomato and spinach noodles.

Noodles Without Egg

Noodles without Eggs

2 C flour

½ C warm water

½ t salt

Follow directions for other noodles.

To Dry Noodles

Can be dried on cookie sheets – but must be turned.

We have hung them on strings across our pantry shelves.

Some dry them on clothes drying racks.

I have read that you can dry them in the microwave but haven’t done so.

Dry all noodles for at least on hour before putting in the freezer or they will stick to each other.

I leave my noodles out until they snap when broken if I am going to store them outside the freezer. 

Beef and Noodles

1 pound lean beef , trimmed and cut into ¾-inch cubes

¼ C flour

1 T oil

½ C chopped onion

2 cloves garlic, minced

1 t basil or thyme, crushed

8 oz. noodles

Toss meat with flour and coat.  In a large sauce pan brown half of the meat in the oil.  Remove meat from

pan, adding more oil if necessary.  Brown remainder of meat  Drain off fat.  Return meat to saucepan.   Stir in broth, spice and ¼ t. black pepper.  Bring to boiling; reduce heat.  Simmer, covered for 75-90 minutes or until meat is tender. 

Stir in noodles.  Bring to boiling; reduce heat.  Cook, uncovered for 25-30 minutes or until noodles are tender, stirring occasionally. 

Noodle Ring    Temp. 350 degrees  - Time 35-45 minutes

3 C noodles, cooked

3 well-beaten eggs

1 ½ C grated cheese

1 t salt

1/8 t. pepper

Pour into well-buttered baking dish and bake until firm. 

Some of the many serving options:

We have three favorite ways to use homemade noodles

·         Boil them then serve with butter and poppy seed

·         Use them in Chicken Noodle soup

·         Use them with a ham bone as you would beans.  Some like to add onion and potato chunks.