WrethaOffGrid | |

Hello everyone, Pekoe is doing just fine, she is getting 2 daily doses of a liquid antibiotic, she doesn’t fight me about taking it though I suspect it’s not her favorite thing in the world…

Now on to more fun stuff, I am always looking for easy ways to make foods from scratch, one of my favorite foods is noodles, yes, they are cheap and easy enough to buy from the store, but what if you want to make something that calls for noodles, and you are out of noodles? What if going to the store is out of the question? Well, I ran across an easy recipe for egg noodles, they are made with just a few ingredients that most of us will have around the house, who doesn’t have regular flour, eggs, salt and water??? The best part is you do not need any fancy equipment. I do own (and use) a pasta machine, one of those little gadgets that you clamp to the table and crank, crank, crank your pasta dough through, I love mine! I use it for other things besides pasta, I have been known to make tortillas with it too…

The pasta machine is NOT necessary to make this recipe. Here is where I got the recipe from and a copy of the recipe:


If you like this recipe, take the time to click on the link above and visit starrgirl’s page, she gets credit/money for each page view she gets, it’s not much but every little bit adds up, show your appreciation for the time she took to put this together for everyone.

It has been brought to my attention that the article that I copied and pasted here, might not actually be copyrighted by the author who wrote it, when she published it to Associated Content, it became their content, and even through I gave a complete link to the site and a prompt to visit it, in order to be ethical, I will have to remove the majority of this message, I will leave the recipe (re-written to avoid any copyright issues), please visit the link to see the entire message, it’s worth reading.

Homemade Egg Noodles

4 eggs
2 cups all purpose flour
1 tsp salt
1/8 cup of water

You will need a cutting board, a deep mixing bowl, a fork, a large serrated knife and a rolling pin. Get some newspapers or brown paper bags for drying the noodles.

These measurements are approximate, with any dough, you will need to go by the feel of the dough.

Break the eggs into a bowl, whip them with your fork, add the water and salt, mix well. Add 1 cup flour and stir until blended. Stir in the rest of the flour a little at a time until the dough pulls away from the sides of the bowl. You may not use all of the flour.

Work the dough with your hands, in the bowl or on a floured surface, add flour as needed. The dough should be firm and elastic, not wet. When the dough is no longer sticking to your hands, it’s ready.

(My edit, I would let the dough sit for a while, in the bowl, covered with a damp towel, at least 30 minutes, it will be much easier to roll out)

Pinch off an egg sized piece of dough, dip it in flour, roll out the dough on a well floured surface, pick it up, flip it over and re-dust with flour when it begins to stick. Roll it out as thin as you can get it, then place it on some newspaper or brown paper bag, the paper absorbes moisture. Continue rolling out the rest of the dough placing each circle of rolled dough on a fresh piece of paper.

Wait a half an hour, the flattened dough should be drying on top, flip them over on the paper to dry on the other side. Wait another 30 minutes to an hour.

When the dough is dry but still soft enough to roll up, take 2 dough rounds, dust flour between the layers, roll up like a jelly roll, slice the rolls into thin strips using your serrated knife. Place the cut rings back on the paper, fluff out with your fingers to separate the noodles into a single layer, continue cutting and fluffing the remaining dough rounds.

Leave them to dry for several hours or overnight. Then gather into a bowl to get ready to cook them. You can freeze them at this stage, place in a freezer safe package, use within a few months.

Cook homemade egg noodles for 20-30 minutes in beef or chicken broth, add shreds of meat to the pot, serve over mashed potatoes.

Serves 8 (+/-)

I haven’t tried this YET, I will be, a couple of things I might consider while cooking these noodles, I know that fresh pasta (not dried) usually cooks in minutes, dried pasta usually cooks up in 6-10 minutes (+/-) depending on the thickness of the pasta, I don’t know if I would leave mine to cook (fresh or dried) for 20-30 minutes, but as I said, I haven’t tried this yet, it may be hearty enough to stand for that much cooking time, if anyone tries it before I get a chance to, let me know how it turns out. :)


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