Tuesday, February 14, 2012


Today on the internet you can find so many tutorials, blogs, and web sites on Clean Eating, Healthy Eating, and many other names. In essence they are all cooking from scratch with natural or organic food.

Our Ancestors have done this type of cooking for generations. What better place to start cooking, for our IC Prevention or just to be healthy, than from some of these recipes handed down through the years.

DOUGHY EGG NOODLES have been handed down from my Great-Grandmother Reynolds. This recipe has been a stand by for all our traditional holiday meals.
So instead of only pulling out the recipe for holidays it can be used on a weekly basis if needed in place of all dishes that call for egg noodles.

1 egg
flour (enough to make soft dough that can be rolled out)
baking powder (1/2 teaspoon-1/4 teaspoon depending on large or medium egg)
salt (dash)
butter (1/2 teaspoon or 1/4 teaspoon depending on size of egg)

1. Break one egg into bowl
2. Slightly beat egg
3.Add baking powder
4.Add a little butter
4. Add a dash of salt
5. Slightly mix into beaten egg.
6. Start adding a little flour and stir into egg mixture.
7. Keep adding a little flour until you make a soft dough that can be rolled out.
8. Sprinkle a little flour on hard surface.
9. Knead this dough about 3-4 times on this floured surface. If dough is to wet to roll add a little more flour. Do not add too much, or you will have tough noodles. Just enough to roll out dough.
10. Flour your rolling pen.
11. Roll out the dough very thin.
12. Place a towel on back of chair and place dough over it. Let dry just a little on both sides. You still want dough pliable to roll and be able to slice noodles. 

If you have animals place your chair on table as they find the noodle dough very tasty. If you have a cat, the cat will have to go outside or in a room. I remember my older brother sneaking sliced noodles when mother was not watching:)
13. Slice noodle dough to desired width.
If you let your dough dry a little too long, cutting them like this works well. If you do not want to roll up your dough you can also cut your noodles as above.
15. Lay sliced noodles on dish cloth to finish drying as seen in the picture at the introduction
Place these where animals and small fingers can not snatch them also:)

NOTE: If you want to use the noodles that day, you only have to let them dry to cutting stage and then use.
Add noodles to any boiling meat or vegetable broth and cook till tender as with any noodle. These noodles will be a little thicker than store bought unless you use a noodle maker machine. I have not done this, but my mother has done it. She told me they have to have a little more flour in the dough to put through the machine. 

I have also used them in pressure canning soups. I do make them a little thicker when rolling them out for preserving in soups. Always follow pressure cooking time tables for the food product that takes the longest time. 

These noodles are quickly put together. It does take some time to dry, so I usually make them of a morning if I want them in a evening meal.


1 comment:

Living on Less Money said...

I loved this post. Your noodles remind me of the ones I used to make (only do occasionally now) when the kiddos lived at home. Mine called for 1 c. flour, 1 egg and 2-3 tablespoons of milk. I used a pizza cutter. i never let them dry but dropped into seasoned chicken broth with bits of chicken. We called it dumplings but it really wasn't what is typically known as dumplings. We loved it.

We've lived in a motor home before so I can relate to what you are going through right now. You'd probably feel like you were in a castle if you moved into our less than 300 sq. ft. studio. Ha! Perspective! :-)