How do you make homemade noodles?



I need a recipe and i also need to know how long do you let them dry?

If i need enough noodles for 15 people how much should I make?
Noodles for chicken and noodles is what i need. The kind you serve with mash potatoes at a family dinner.



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3 comments a "How do you make homemade noodles?"

Read a recipe!

Jamie Oliver showed how to make pasta on one of his shows and it’s a pretty simple process. Here’s the recipe (you’ll just want the first part of it, of course):

Oh and as far as quantity. Make more than you think you’ll need. You can freeze them in an airtight container and save them for a later date.

Enjoy!

Update… dumplings are not the same as noodles. Are you looking to make an Italian pasta-type noodle or something else?

You are going to find a lot of different recipes out there. My mother called hers noodles “dumplings”. She made them just like Paula Deen and did not let them dry either.

This recipe serves 4 – 6, so triple it for 15 guests.

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook’s Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups

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