Noodles are a staple in many cuisines around the world. But did you know you can make your own at home with just three ingredients? This easy Homemade Noodles recipe is perfect for soups, stews, and more. Let’s get started!
Ingredients
- 3 c. flour
- 3 eggs
- 1/2 c. water
Noodle Preparation
- Stir together.
- Roll out as thin as you can on floured surface (use lots of flour).
- Roll up and slice whatever width you want. Gently toss to unroll.
- Drop in your favorite boiling broth. Gently boil about 8 minutes.
- These can be frozen by spreading noodles out on floured cookie sheet.
- Put in freezer until firm. Then store in freezer bags.
Calorie: 200
Total cooking time:30 minutes
Difficulty level: Easy
The Tale of the Noodle Novice
This isn’t just a story. It’s an epic saga of flour, eggs, water, and a culinary novice on a quest to create homemade noodles. Yes, you heard it right, folks! The humble noodle, often overlooked in its pre-packaged form, was about to be reborn in my not-so-capable hands.
The Floury Beginning
It all started innocently enough with 3 cups of flour. But let me tell you, flour is a sneaky beast. One moment you’re carefully measuring it out, the next moment, you’re in a cloud of white dust, looking like a misguided attempt at a Halloween ghost. Still, I was undeterred – a bit of flour on my face (and hair, and shirt, and floor) was a small price to pay for homemade noodle greatness.
The Eggcellent Addition
Next up, the eggs. All three of them. I cracked them with the flair of a Michelin-star chef, only to fish out rogue eggshell fragments for the next five minutes. My trusty whisk was my weapon of choice, and I stirred with gusto, forging a bond between the flour and the eggs that was stronger than my resolve to clean up the kitchen.
The Waterfall Moment
Then came the moment of truth – the half cup of water. The legend goes that adding water to the dough is a crucial step. Too little, and you’ll be left with a crumbly mess. Too much, and it’s a sticky situation. I added it slowly, cautiously, like diffusing a culinary bomb. And, miraculously, I managed to achieve a dough consistency that was just right.
The Rolling Thunder
The next step was to roll out the dough on a floured surface. Simple, right? Not quite. The dough fought back. It clung to my rolling pin, stretched back to its original shape, and generally made a mockery of my noodle-making ambitions. But after a tough battle (and a lot of extra flour), I finally got it as thin as I could.
The Slice of Life
My dough was now a perfectly thin sheet, and it was time to roll it up and slice it. I’d like to take a moment to appreciate my knife skills here. My noodles were all sorts of widths, from linguini to fettuccine to something that could only be described as ‘extra chunky’. But hey, variety is the spice of life, right?
The Boiling Point
Next, my hand-cut noodles took a plunge into a pot of boiling broth. The gentle boil was a soothing sight, a sign that my noodle journey was nearing its end. After about 8 minutes, my noodles were finally ready. And let me tell you, they were a sight to behold.
The Freezer Dance
The last step was to freeze the noodles, a process that involved a floured cookie sheet and a lot of patience. The noodles had to be spread out, frozen until firm, and then stored in freezer bags. The act of balancing a full tray of noodles in my already packed freezer was an act of acrobatics that I hadn’t signed up for, but somehow, I managed it.
The Noodle Newbie’s Triumph
And thus, my saga ended. I was left with a kitchen that looked like a flour bomb had exploded, a sense of accomplishment, and most importantly, a batch of homemade noodles. They might not have been perfect, but they were mine, and they were delicious.
So there you have it, folks! The tale of a noodle novice, three cups of flour, three eggs, half a cup of water, and a whole lot of determination. If I can do it, anyone can. So go on, give it a try! Just remember to stock up on flour. And patience. Lots of patience.
