HOW TO COOK WIDE EGG NOODLES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMEMADE KLUSKI EGG NOODLES [RECIPE!] | POLONIST



Homemade Kluski Egg Noodles [RECIPE!] | Polonist image

Store-bought Kluski Noodles are a great addition for a weeknight Rosól soup, but have you ever tried them homemade? The difference is substantial: When done well, from-scratch, Kluski Noodles are so rich and light that they basically melt in your mouth.

Provided by Kasia

Total Time 1 hours 33 minutes

Prep Time 30 minutes

Cook Time 3 minutes

Yield 4

Number Of Ingredients 5

1½ cup (6.3 oz, 180 g) all-purpose flour
1 medium egg, whole
2 egg yolks, medium
? tsp salt
1 tbsp clarified butter; substitute for canola or olive oil

Steps:

  • In a large bowl, whisk flour and salt together. Make a well in the center. 
  • Fill the well with a whole egg and 2 egg yolks. 
  • Add a tablespoon of fat. I like to add clarified butter for recipes like these, but you can replace it with any other fat (such as canola or olive oil). 
  • Combine all the ingredients with a fork. As soon a soft ball forms, pull the dough off the fork. 
  • Start kneading the dough by hand. It takes a while to turn smooth and elastic: depending on the size of the eggs, anywhere between 20 minutes up to an hour (that’s an extreme end). It took me around 25-30 minutes, but I watched my favourite show as I was kneading. :-D
  • If you prefer to use a stand mixer (with a dough hook), simply hold back a tiny bit of flour and only add it when necessary. If the dough appears too dry, add a spoonful of water. Observe the dough, after 20 minutes it should be well kneaded.
  • Form a ball and wrap it in cling film. Place it in the fridge and let it rest for a minimum of an hour (and a maximum of a day).
  • Set out a large area to work in. If you have a pasta / pastry board, use it. Dust it with some flour.
  • Take the dough out of the fridge and cut it into 3 pieces. Take one piece and cover the rest with the foil (don’t let them dry out).
  • Place that chosen piece of dough onto the work surface and roll it out. Roll it out as thinly as possible. I use a rolling pin so it takes a few minutes, but if you have a pasta maker - feel free to use it.
  • Roll this thin pancake into, well...a roll, and slice this roll into noodles with a very sharp knife. [The width of my kluski noodles was about 0.5 inch (1.25 mm)]. Place the sliced ??noodles into a bowl and sprinkle them lightly with flour.
  • Repeat with the other pieces of dough.
  • It’s worth picking up the noodles you’re already made, and moving them around. That will let noodles dry and will prevent them from sticking.
  • Noodles are ready to be cooked. If you prefer to cook them later, here are your options:
  • If you’re planning to cook them within the next two days, just spread the raw noodles on your work space and let them dry for an hour. Then dust them with a little bit of flour and place them in a container with a lid (a zip food bag works too). Chill in the fridge until you’re ready to cook your kluski noodles.
  • If you’re planning to cook these noodles even later, freeze them instead. Just move them into a freezer-friendly bag, label it with the date and description and place it in the freezer. Consume within 2-3 months.
  • Are you hungry now? Great, let’s cook kluski noodles straight away. Boil a large pot of water (I use the size of 3 quarts / 3 litres). Add a teaspoon of salt into it, then throw all of the noodles in. 
  • Stir a little and reduce the heat, so that the water boils gently. Once the noodles start to float (it took 3 minutes in my case), they’re cooked. The exact cooking time will depend on how thick your noodles are and how wide the cut was. It’s best to test them empirically, by having a bite. If a noodle is pleasantly soft (yet still firm) - that’s the time to drain them all in a colander.
  • Serve these kluski noodles in a soup of your choice (e.g. Rosól, Pomidorowa) or treat it just like a regular pasta - add some sauce, cheese, herbs and spices.

HOMEMADE EGG NOODLES RECIPE | ALLRECIPES



Homemade Egg Noodles Recipe | Allrecipes image

I learned to cook many things from my grandmother. One of the family favorites was noodles, however Grandma taught by handfuls and pinches of this and that. I since have tried to convert to US measurements. My grandmother would be 102 if still living.

Provided by Beverly Myers

Categories     Pasta and Noodles    Noodle Recipes

Yield 4 servings

Number Of Ingredients 4

2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4 egg yolks

Steps:

  • Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
  • Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
  • Add to broth such as chicken or turkey and cook until done.

Nutrition Facts : Calories 280.3 calories, CarbohydrateContent 48.4 g, CholesterolContent 204.8 mg, FatContent 5 g, FiberContent 1.7 g, ProteinContent 9.1 g, SaturatedFatContent 1.7 g, SodiumContent 185 mg, SugarContent 0.3 g

More about "how to cook wide egg noodles recipes"

BUTTERED EGG NOODLES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Category main-dish
  • Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
See details


HALUSKI - CABBAGE AND NOODLES RECIPE | ALLRECIPES
Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Main Dishes, Dumpling Recipes
Calories 318.7 calories per serving
  • Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
See details


THE EASIEST AMISH EGG NOODLES RECIPE — BUNS IN MY OVEN
14/2/2020 · The wide noodles I pick up at the store behave just as the recipe suggests. However, I have a friend who makes his own noodles, and they are delicious. They are significantly thicker that the store-bought variety, and he dries them, so I just let them sit longer in the pot and, if necessary, cook then another 10 minutes or so adding liquid so noodles can scorch.
From bunsinmyoven.com
See details


CHINESE NOODLES 101: THE CHINESE EGG NOODLE STYLE GUIDE
26/3/2019 · From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with.
From seriouseats.com
See details


HOMEMADE CHINESE EGG NOODLES: JUST 3 INGREDIENTS! - THE WOKS OF LIFE
5/4/2020 · Egg noodles are a little bit more versatile than regular white noodles made from just flour and water. In addition being great for noodle soups and dishes involving tossing the noodles in sauce, egg noodles can also be stir-fried.
From thewoksoflife.com
See details


HOMEMADE EGG NOODLES RECIPE - THE SPRUCE EATS
3/9/2021 · Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled. You can also start a second batch while the first round of dough ...
From thespruceeats.com
See details


BRAISED BEEF OVER EGG NOODLES - A FAMILY FEAST®
15/12/2021 · Egg Noodles – We like wide egg noodles to serve with the cooked braised beef. But other pasta shapes, cooked rice, or mashed potatoes can be substituted. Chef’s Tip – Avoid adding salt to your marinade, especially when the marinade is going to also be used as a braising liquid and a thickener for the sauce.
From afamilyfeast.com
See details


41 POPULAR CHINESE RECIPES YOU CAN COOK AT HOME
10/2/2021 · This popular Cantonese dish uses flank steak, baby corn, wide rice noodles known as hor fun, and a simple soy and black bean-based sauce for an easy meal that's quick enough for a weeknight. If you don't have fresh baby corn, canned will also work.
From thespruceeats.com
See details