Homemade Noodles

From  allrecipes.com

How to Make Noodles

Magically change a heap of dough into beautiful pasta in 2 to 3 minutes.
At home, it is difficult to make pasta into fancy shapes, but with a common pasta machine it is easy to make simple noodles from pre-made dough. We will demonstrate how to make tagliolini (resembles angel hair pasta, but is not round) and the more common fettuccine.

1. To make homemade pasta dough use one of our many recipes. Here are a couple to try:

• Fresh Pasta
• A Farewell to Basil Fettuccine
• More Homemade Pasta Recipes

2. Once your pasta dough has been portioned and has relaxed, you are ready to begin making noodles. Dust a large, flat surface with all-purpose or semolina flour to cut down on sticking.

3. Flatten the dough slightly; make sure to flatten the end you plan on feeding to the pasta machine. If one side of the dough is too thick, it will not catch in the rollers of the pasta machine.

4. Dust the pasta machine with all-purpose or semolina flour. While dusting, spin the rollers to coat them with a very thin layer of flour. Dusting will keep the dough from sticking to the machine as it is being rolled out.

5. Set the dough machine on the highest setting and place the thin end of the dough in between the two main rollers. Slowly pass the dough through the rollers while spinning them. Some pasta machines have automated rollers, and others have hand held cranks.

6. Once the pasta has successfully gone through the rollers, the length of the pasta will have increased dramatically. The pasta will be thin and have transformed into a long sheet. At this point, the pasta can be somewhat difficult to work with. Dust the pasta evenly with flour and fold it on top of itself in a way that helps the length become more manageable.

7. Place the rollers closer together (generally one setting at a time), and run the pasta through the rollers again. The dough sheet will become much longer. If for any reason the pasta's length becomes unmanageable, cut off a manageable portion and set the remaining pasta aside. Finish working with the dough in hand, then return your attention to the partially rolled dough and run it completely through the rollers.

8. Repeat the dusting, folding and running the dough through the machine process until the dough has reached your desired thickness. Drop the setting on the machine each time you run the dough through it (this will continually thin the dough). The dough should be smooth, a little moist, and have no cracks or blemishes.

9. Once you have achieved the thickness you desire, you can allow the dough to rest for a few minutes. This thin strip of pasta is perfect for making lasagna sheets or to cut down to make ravioli. Do not let the dough sit for too long as it can dry out very quickly and become brittle and crack.

10. If you are planning on making noodles, select a length of the flat noodle and cut it off of the long strip. If you desire very short noodles, cut the sheets every inch or two; this will ultimately give small, flat, and rectangular pieces of dough. For fettuccine, cut the sheets about every 12 inches. Attach the fettuccini noodle cutter (it has approximately 1/4-inch slats) to the pasta machine and dust it with flour while spinning the rollers. Feed one end of the pasta sheet into the rollers and spin the rollers. The pasta will emerge as beautiful fettuccine.

11. Allow the entire sheet go through the cutters, then dust the noodles with a light coating of flour. The cut edges of the noodles might stick to each other as the newly exposed edges are slightly moister then the rest of the surface.

12. Fettuccini are long, thin, and flat noodles.

13. For making tagliolini: Run the noodles through the cutter with (approximately) 1/8-inch slats to yield extremely thin tagliolini noodles. Tagliolini noodles cook quicker than fettuccini noodles, and should be served with a thin and lightly-flavored sauce.

14. Without a pasta machine, hand-made noodles can be achieved with much patience, time, and a rolling pin. Roll the dough out into very thin sheets, then cut it into the desired shapes with a knife. To make noodles, cut the sheets into the length of the desired noodle, then roll the sheets into logs. Cut the logs to the desired width of the noodles. For fettuccine, you would cut the logs every 1/4 of an inch, and then unravel the noodles onto some flour or semolina.
Want to wow your family and friends with an Italian menu featuring your own homemade noodles? Check out Italian menus.

Comments

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Lex Jan. 3, 2010 4:46 pm I make my own pasta...and I tell you what...it is 1.) great tasting, 2.) a proud accomplishment. Try it...it is just flour and water.

Catherine31962 Jan. 16, 2010 5:12 pm I made this noodle recipe for Christmas, everyone liked it. Will make it again. Thanks

planetboxer Feb. 16, 2010 1:24 am My first attempt w/out a pasta machine was a bit of a flop. I didn't have a very large surface to roll the dough out with, but eventually I made some good strips of fettuccini-like strips. We were having fun and decided to use some small heart and star shaped cookie cutters and we made some very nice, flat shaped pasta pieces that made for a new twist in a soup.

HarveyW May 16, 2010 2:56 am try using a pizza roller knife to cut your noodles. i also tried rolling flat, then cutting strips and rolling each strip even flatter. gives a very unique shaped wavy flat noodle that holds sauce well. makes a very home made tasty noodle shape

britneylan Aug. 15, 2010 12:55 pm am i missing it somewhere, how long do the noodles need to dry?

suhayla11 Aug. 27, 2010 4:00 am how do you cut them straight? a ruler? haven't invested in a pasta maker yet. but all these cooking shows make it look so fun!

jason_19420 Aug. 27, 2010 7:37 am Cooking them is faster than regular noodles right?

Sharon Oct. 6, 2010 6:31 pm I makemy oen noodles without any machines, just be sure you have a lot of work space to allow for separating rolled dough into strips and laying out to dry. Mine usually are left overnight. Really simple to do.

Dinky Dalton Oct. 13, 2010 1:56 pm For soup noodles you may put them in the boiling soup right away.the pizza cutter works well and is cheaper and easier than a pasta machine.after a few times of making your own noodles you will have more uniform sizes of noodles.

Prancer Oct. 19, 2010 2:00 pm suhayla11 - I took a cooking class in Italy and they taught us to roll out the pasta to the thickness that you want, then to fold it in half, then in half again, then again... until it's about 6 inches. Then cut it to the thickness that you want (parpadelle, fettuccini, etc) and unfold it once you cut it.

cowboycook Oct. 30, 2010 4:34 am I have a recipe for egg noodles that doesn't need any drying time and they are awesome....no machine necessary, either. Now, If I can learn how to post a recipe....

cutie Nov. 19, 2010 9:40 am If you roll your dough flat then flour it real good you can roll it then slice your strips that way,it dosn't stick,and there all straight .

jk1412 Dec. 1, 2010 1:17 pm My mother taught me to make home made doodles and I still make it today. I am 7l and my family loves them. I cook them In beef& beef broth that has been cooked with onions and potatoes sliced then drop the noodles in cook about 10 min. I use cowboys recipes that is simular to my mothers recipe. l egg 1 cup flour and salt to taste and mix with ice water to make a dough for rolling out to a thin circle, fold over an over into a long until you cannot roll over anymore then cut from the thin pointed side the size you want flour is the important to keep from sticking together...

phyl32 Feb. 26, 2011 6:53 pm I HAVE ALWAYS MADE MY OWN NOODLES BUT AT THAT TIME I DIDN'T HAVE A PASTA MACHINE. I WOULD ROLL OUT THE DOUGH THE RIGHT THICKNESS THEN I WOULD CUT THE DOUGH INTO PIECES ABOUT 8 INCHES LONG AND 2 INCHES WIDE. PUT PLENTY OF FLOUR ON IT THEN STACK IT AND PUT IT ON A BREAD BOARD AND USE MY ELECTRIC KNIFE TO MAKE THE NOODLES. IT WORKS GREAT. PHYL

Mary Witty Apr. 17, 2011 12:19 pm When growing up we always had homemade noodles at holidays. Why it was only holidays I don't know. I make them all the time now. My mom always made them thin and long so we could slurp them. What a mess some times but a lot of fun. My kids enjoyed it growing up. Now I make them short and narrow.

lsewong101 May 18, 2011 7:09 pm Hello everyone, I love making home made oriental egg and flour Chinese pasta. I use to own a few Oriental Asian Fushion Restaurants and written up on the Galloping Gourmets T.V. show back in the 1970's for my Oriental Noodles that included Seafood Chow Mein, Oriental Birds Nest Lo Mein,and beef Lo Mein to name just a few beauttiful dishes. Hope hope you will try some soon with your family at a neighborhood soon!!!

erinn Feb. 9, 2012 4:18 pm Am I missing something? Do you cook the noodles? Every recipe I've glanced at fails to mention the part about cooking them... Obviously I do not cook them like I would boxed noodles because these homemade noodles are already soft??? Help!

zreea Mar. 6, 2012 10:48 am Erin, You would cook fresh noodles in much the same way as dry noodles. The main difference will be the amount of time they need to be cooked for. I cannot give you an exact time, but if you go to the grocery story and look in the refrigerated section they should have "fresh" pasta there. If you look on the back of the package you can get more specific instructions if that helps you to feel better. Other than that take a bite every now and then along the way to see how done you find them to be. You will know the difference between a cooked noodle and an uncooked one.

Tamal de Olla: Receta Panameña

Esta receta es fabulosa.  Cuando estuve en Panamá hace poco me invitaron a comer a un restaurante típico y entre mis comidas preferidas estaba este tipo de tamal a la olla.  Me gustó tanto, que hoy decidí hacerlo y probar.  Me dí cien mil vueltas por el internet y tuve la suerte de toparme con esta panameña residente en España y decidí probar su receta...aquí la comparto con uds, puesto que es de dominio público, pero los refiero a su blog: cocinova.blogspot.com...su nombre es Grethel.  Si lees ésta, muchas gracias por tu riquísima receta que me hizo recordar esos momentos en Panamá!

Nos dice Grethel:
Prometí hace un par de semanas, a los foristas de "Panameños alrededor del Mundo" esta receta, y como lo prometido es deuda, aquí va para todos vosotros.

I promised a pair of weeks ago, in the forum of "Panamenians around the World" this recipe, and since the promise is the promise, here you are.

Es común que en muchas cenas de navidad en Panamá, se sirvan los tamales como un plato muy criollo, si bien es una receta extendida en la mayoría de los paises de centroamérica, incluso México,Colombia y Perú.

It is common in many Christmas dinners in Panama, the tamales to be served like a very Creole dish, although it is a recipe extended in most of the countries of Central America, even Mexico, Colombia and Peru.

Esta receta la he ido adaptando desde que vivo fuera de Panamá, pues la receta tradicional, en una ciudad como Barcelona es casi misión imposible, por la falta de tiempo, y sobre todo por los ingredientes difíciles de conseguir, como la harina de maiz. Pese a ello siempre ha tenido éxito entre mis amigos, y he podido transmitirles un pedacito del sabor de nuestra cocina criolla.
I have kept on adapting this recipe because I am living out of Panama, since the traditional recipe, in a city like Barcelona, is an almost impossible mission to be done, for the lack of time and mainly for difficulties to achieve the ingredients, like the flour of corn, for example. In spite of this it has always had success among my friends, and I have been able to transmit them a little bit of the flavour from our Creole cooking.

Ingredientes

1/2 libra de harina de maiz amarillo precocida o POLENTA italiana

5 tazas de agua

2 pastillas de caldo de pollo

1 pechuga grande de pollo

1 pimiento rojo

1 pimiento verde

2 cebollas grandes

1 rama de apio

3 dientes de ajo

cilantro

salsa de tomate

sal

pimienta

aceite de oliva

1 taza de pasas

1/2 taza de aceitunas verdes

1/2 taza de guisantes verdes

Procedimiento:

Ingredients:

1/2 pound of precooked yellow flour corn or Italian polenta

5 cups of water
2 pills of chicken broth
1 big breast of chicken
1 red pepper
1 green pepper
2 big onions1 branch of celery
3 cloves of garlic
coriander
salt
tomato sauce
pepperolive oil
1 cup of raisins 1/2 cup of green olives 1/2 cup of green peas

Masa:
Se hierve en las 5 tazas de agua, el pollo, una cebolla, los dos pimientos, el apio, los ajos, el cilantro y las dos pastillas de caldo de pollo, por unos 20 minutos hasta que la carne esté cocida y el resto de los ingredientes suaves.

Procedure:
Corn Cream:
The chicken, one onion, the two peppers, the celery, the garlics, thecoriander and the two pills of chicken broth, are boiled in the 5cups of water for some 20 minutes until the meat is cooked and the restof the ingredients are soft.

Se retira el pollo y se corta la carne en pequeñas tiras con un cuchillo o con la mano, esto se reserva para luego hacer el sofrito.

The chicken is withdrawn and the meat is cut into small strips with a knife or with the hand; this is reserved to make later the sauté.

El caldo en donde se ha cocinado el pollo se pasa por una licuadora o por un robot de cocina, para que todos los vegetales queden integrados, hasta quedar como una consomé un poco espeso, y se vuelve a poner en la cazuela a fuego bajo.

The broth where the chicken has been cooked is processed into a blender or a kitchen robot so that all the vegetables become integrated, until being like a quite thick consommé and it should be placed again in the casserole at a slow fire.

Se disuelve la media libra de la harina de maíz o polenta con agua fría, y se agrega poco a poco a la crema de vegetales que tenemos en la cazuela, y remover por unos minutos para evitar grumos, hasta que veamos que va poco a poco tomando una consistencia espesa de crema, se sube el fuego hasta que al hervir salten pequeñas burbujas; entonces se rectifica de sal y se retira del fuego.
The half pound of precooked yellow flour corn or Italian polenta is dissolved with cold water, and it is added little by little to the cream of vegetables that we have in the casserole; stir up for some minutes to avoid lumps (clots), until we could see that it goes taking little by little a consistency of a thick cream; the fire is risen until, on boiling, small bubbles appear; then rectify the salt and withdraw it of the fire

Esta crema se vierte sobre un molde refractario redondo, de unas 9 pulgadas y se deja reposar mientras hacemos el sofrito.
This cream is poured (spilled) on a round refractory mould, of some 9 inches, and it is let resting while we make the sauté.

Sofrito:
Se pone en una sartén grande un buen chorro de aceite de oliva, y cuando esté caliente se pone la cebolla, y se remueve hasta que vaya cristalizando, luego se ponen los guisantes verdes (sin son congelados) si son de latas se ponen al final, se remueve un poco hasta que se suavicen, luego las pasas, y se sigue removiendo para que se vayan sofriendo poco a poco todos los ingredientes, luego las aceiuntas cortadas en rodajas, se remuve y luego unas 4 cucharadas grandes de la salsa de tomate, se agrega una pizca de sal y pimienta y se rectifica, finalmente se agrega las tiras de pollo y se remueve todo para que quede muy bien integrado el sofrito.

Sauté:
A good jet of olive oil is put in a big frying pan and, when it is hot, we should add the onion, and stir it up until it crystallizes; afterwards, the green peas are added (if they are frozen, since if they are from cans, they should be added at the end), stir up a little bit until they are softened, add the raisins, and continue stirring it up so that all ingredients keep on being fried lightly slowly; then add the cut in slices olives, stir it up again and add also some 4 big spoonfuls of the tomato sauce; some salt and pepper are aggregated as well and it should be rectified; finally, the strips of chicken are aggregated and everything is stirred up so that the sauté appears very well integrated.

Para emplatar, cogemos la crema que tenemos en el molde refractario y la cubrimos poco a poco por arriba con este sofrito, con la ayuda de una cuchara, hasta que quede todo muy bien cubierto, y se mete al horno a fuego bajo para que conserve el calor hasta el momento de servir.

To serve it, we should catch the cream that we have in the refractory mold and cover it little by little from over with this sauté, with the help of a spoon, until everything is very well covered; then it should be placed into the oven at a low fire, so that it can keep the heat until the moment in which it is served.

Tips:
La harina de maiz amarillo puede ser suplantada por la polenta italiana que se venden en tiendas de comida Italiana.

Se puede añadir alcaparras al sofrito

Las aceitunas con hueso son mis preferidas, pues son menos saladas que las rellenas de anchoa o pimientos, solo se han de aplastar con el cuchillo plano para deshuesarlas

Si se desea la masa más espesa, se prepara aparte en otra cazuelita con agua caliente la cantidad más espesa y se añade a la masa principal, para que no haya diferencia de textura.

La masa ha de reposar unos minutos en el molde refractario o la fuente de servir antes de poner el sofrito, para que la capa de arriba se endurezca un poco y no se vaya al fondo el sofrito, y éste se debe poner muy despacio en pequeñas porciones por toda la supeficie hasta que se cubra todo.

Esta receta rinde para unas seis porciones.
Espero que disfrutéis de esta rápida y moderna versión de nuestro típico tamal en estas navidades! Buen provecho.

This recipe produces for some six portions.

I hope you to enjoy this quick and modern version of our typical Tamale during the coming Christmas.
Enjoy your meal!