Homemade noodles Mennonite style!

Mom’s Homemade Noodles

So I spent yesterday with my mom learning the art of making noodles! I remember, as a child, going to Ellenore’s house (my mom’s best friend) and the two of them would spend all afternoon making tremendous amounts of noodles while us kids would play in the other room. There would be noodles everywhere! Every kitchen chair would be draped with drying noodles, dough would be rolled out on the table, noodles would be hanging off the oven handle and the walls would be lined with drying racks.

3 ingredient homemade noodles

It’s great to have bags of homemade noodles stored in my freezer and ready to use when I need them. These noodles are great in soups but my favourite way to eat them when they are smothered in a thick cream gravy and topped with fried onions.

It turns out noodles are actually pretty easy to make. The recipe uses only 3 ingredients and you don’t need any special tools. (But a noodle maker sure does help if you have one!)

Here’s how to make them so you always have a stock of noodles ready to go whenever you need them!mixing the noodle ingredients

1. Mix together the flour, water, eggs (and optional salt) in a mixer with a dough hook or knead the ingredients together by hand.   We are using whole wheat flour and no salt.  Salt will rust Mom’s antique machine!

2. Dust your table or counter top with flour and turn the dough onto the table.  Knead in any extra flour. The stiffer the dough the better! (If you don’t have a noodle press move to step 10 whilst I instruct those who have a noodle press.)

If you are using a noodle maker:

3. Attach your noodle press to your mixer (or if you have a noodle maker like my mom’s attach it to your counter.)

4. Divide the dough into 4 equal amounts. Flatten each by hand keeping your lump of dough only as wide as your machine allows.

5. Cover the dough completely with flour. This will prevent it from sticking in your machine. Cover the lumps of dough you aren’t using with a damp cloth. Dried out dough won’t work.

kneading the dough for homemade noodles

6. Set the machine on the thickest or widest setting. Turn the crank and feed the dough through the opening.

7. Set the machine 2 notches tighter and run your dough through again. Cover with flour between each pass through. Make sure every inch is covered. If it gets stuck in your machine you’ll have a big sticky mess. Keep setting the machine tighter and feeding the dough through until you get to the narrowest setting. Your little lump of dough will get very long! If it gets too wide cut it in half lengthwise.

thinning the dough for homemade noodles

that's one long homemade noodle
That’s one long homemade noodle!

8. Switch the blade in your machine (or in our case the crank) to the noodle cutting blade. You know… the one with all the teeth.

9. On a low speed feed your thin length of dough through the machine draping the noodles over your hands as it comes out so they don’t get all tangled up. Voila! Noodle magic. Now skip to step 11 whilst I instruct those who don’t have a noodle press.

running the homemade noodles through the noodle press

If you don’t have a noodle press:

10. Divide the dough into 4 equal amounts. Cover any lumps of dough you are not using with a damp cloth. Roll your dough very thin into a wide long strip. Cover every inch with flour and roll it up. With a large sharp knife thinly slice the roll starting from one end.

rolling the homemade noodle dough if you don't have a machine
cutting for homemade noodles

11. Gently drape the noodles over the back of a chair or on a drying rack.  Mom’s hint: it helps to place a tea towel under the chair or drying rack so that if any fall as they are drying they can be used. (Those were the ones that traditionally got used for that night’s supper.)

drying the homemade noodles

12. Clean up and have a cup of coffee while they dry!

13. To cook the noodles boil some water and drop the noodles in. Simmer for 5 min.  Mom’s hint: get rid of excess flour by putting the noodles in a sieve and firmly tapping the side before you drop them in the water.

Store any extra noodles in ziplock bags in the freezer.

Thicker noodles are best used as a side dish smothered in gravy, the thinner noodles are best for soups.

3 ingredient homemade noodles
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Mom's Homemade Noodles

It's great to have bags of homemade noodles stored in my freezer and ready to use when I need them. These noodles are great in soups but my favourite way to eat them is when they are fried up nice and crisp and smothered in a thick cream gravy and topped with fried onions.

Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings 4
Author Charlene Turner

Ingredients

  • 3 eggs
  • 3 tbsp water
  • 1 1/2 cups flour
  • 1 tsp salt optional

Instructions

  1. 1. Mix all the ingredients in a mixer with a dough hook or knead the ingredients together by hand.

    2. Dust your table or counter top with flour and knead in any extra flour you may need.  The stiffer the dough the better!  (If you don't have a noodle press move to step 10.)

    If you are using a noodle press:

    3. Attach your noodle press to your mixer (or if you have an old one like my mom's attach it to your counter.)

    4. Divide the dough into 4 equal amounts.  Flatten each by hand keeping your lump of dough only as wide as your machine allows.

    5. Cover the dough completely with flour.  This will prevent it from sticking in your machine.  Cover the lumps of dough you aren't using with a damp cloth.  Dried out dough won't work.

    6. Set the machine on the thickest or widest setting.  Turn the crank and feed the dough through the opening.

    7. Set the machine 2 notches tighter and run your dough through again.  Cover with flour between each pass through.  Make sure every inch is covered.  If it gets stuck in your machine you'll have a big sticky mess.  Keep setting the machine tighter and feeding the dough through until you get to the narrowest setting.  Your little lump of dough will get very long!  If it gets too wide cut it in half lengthwise.

    8. Switch the blade in your machine (or in our case the crank) to the noodle cutting blade.  You know... the one with all the teeth.

    9. On a low speed feed your thin length of dough through the machine draping the noodles over your hands as it comes out so they don't get all tangled up.  Voila! Noodle magic.  Skip to step 11.

    If you don't have a noodle press:

    10.  Divide the dough into 4 equal amounts.  Cover any lumps of dough you are not using with a damp cloth.  Roll your dough very thin into a wide long strip. Cover every inch with flour and roll it up.  With a large sharp knife thinly slice the roll starting from one end. 

    11. Gently drape the noodles over the back of a chair or on a drying rack.  I find it helps to place a tea towel under the chair or drying rack so that if any fall as they are drying they can be used.  (Those were the ones that traditionally got used for that night's supper.)

    12.  Clean up and have a cup of coffee while they dry!

    13.  To cook the noodles boil some water and drop the noodles in.  Simmer for 5 min.

    Thicker noodles are best used as a side dish smothered in gravy, the thinner noodles are best for soups.

Recipe Notes

We opted to use whole wheat flour and no salt because salt will rust Mom's antique machine!  If you have a stainless steel noodle attachment salt should be just fine.

Place a tea towel under the drying racks to catch any noodles that may fall down as they dry.  They can still be used.

Before boiling the noodles place the dried noodles in a sieve and firmly tap the side to knock off any excess flour.  Otherwise your water will get all gummy.

 

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