Homemade Egg Noodles
- 5 lb. bag
- Fill a BIG bowl
about 2/3 full of flour & make a hole in the center of the flour (about 1/2 way
- crack & pour the white & yolk of 6
eggs into the hole. Mix by swirling your hand in the mass of raw eggs in a circular motion,
picking up flour with the eggs as you go around & around.
- When you think it's made a ball of dough
of the right consistency, pull out & shape into a round ball , then divide into 3
- Put plenty of flour on the table prior to
rolling each dough ball out and try to roll as thin as possible, keeping the dough
in a circular shape (as best as you can!).
- Now add 6 more eggs to a new flour hole
- Lay out each rolled-out dough circle to
dry (works quicker under a ceiling or other fan)..."Granny/Mom would have NEVER done this as it
would have "run up" her "lectric" bill!"
- When the edges of the rolled-out sheets
start curling up stack, the 3 circles & cut stack in half and continue stacking &
cutting until the stack is about 4 inches wide & stack probably no more than 3 inches
- now's the trick: with a stout & sharp
knife or cutting edge of some type, you shave/cut through the stack to create fine slivers of
semi-dry dough. You must shave/cut those noodles as thin as you can get them (which won't be
ever be thin enough to please Granny!). You'll have blisters on your hands, and your muscles
will be sore; but you'll get over it.
- Once you have them cut, you can put
them in a Ziplock bag and freeze them until ready for use. We have always used them in a
chicken noodle soup.
We THINK (rather, we're hoping) 12 eggs worth
of noodles will serve about 40 people. And, teach your kids to do
this...it's a Lindler tradition we can't let die!!!
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(posted 6 January 2008)