Recipe: Homemade Egg Noodles with Flavor Variations (Gold Medal Flour, 1983)

HOMEMADE EGG NOODLES

2 cups Gold Medal all-purpose flour*
1/2 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon water
2 eggs

Mix flour and salt on flat surface; make well in center.

Beat oil, water and eggs. Pour into well. Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. (Use excess flour when rolling and cutting noodles. If dough is too dry, mix in up to 2 tablespoons additional water.) Roll and cut as directed below.

Place separated noodles on towel. If cooking noodles immediately, let stand 30 minutes. If storing noodles, let stand until stiff and dry, about 2 hours. (Do not store noodles until completely dry.) Store loosely covered no longer than 1 month.

Break noodles into desired size pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 10 to 15 minutes. (To cook half of the noodles, use 2 quarts water and 2 teaspoons salt.) 4 to 5 cups cooked noodles.

*If using self-rising flour, omit salt.

HAND ROLLING METHOD:
Knead dough until smooth and elastic, about 5 minutes. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle on lightly floured surface (keep remaining parts dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips for narrow noodles, 1/4-inch strips for wide noodles. Shake out strips.

MANUAL PASTA MACHINE METHOD:
Divide dough into 4 equal parts. Feed dough, 1 part at a time, through smooth rollers set at widest setting (keep remaining parts dough covered). Sprinkle with flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds until dough is firm and smooth, 8 to 10 times. Feed dough through progressively narrower settings until dough is paper thin. (Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.) Feed through desired cutting rollers.

ELECTRIC PASTA MACHINE METHOD:
Follow manufacturer's directions.

VARIATIONS:

HERB NOODLES:
Beat in 2 to 3 teaspoons favorite herb with the eggs.

POPPY SEED NOODLES:
Beat in 1 tablespoon poppy seed with the eggs.

SPINACH NOODLES:
Cook 1 (10 ounce) package frozen spinach as directed. Drain thoroughly, squeezing out any excess moisture; chop finely. Omit water; beat in spinach with the eggs. About 8 cups cooked noodles.

TOMATO NOODLES:
Omit water; beat in about 1/2 of a (6 ounce) can tomato paste (1/4 cup) with the eggs.

WHOLE WHEAT NOODLES:
Substitute Gold Medal whole wheat flour for the all-purpose flour.

From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983