By Karrie on | Updated | 65 Comments
It’s been a while since I pulled out my Great Grandmother’s old recipe box. Recently a recipe recently caught my eye and I had to make it. The recipe card reads “Noodles”. I have always wanted to make homemade noodles but with how inexpensive they are at the store I have never felt the need to do it. I think these noodles would be amazing in my homemade creamy chicken noodle soup recipe, but other than that I don’t think I will ever be making homemade noodles again. Yes, they are easy to make but they are just as easy to buy at the store and in my opinion taste just as good. That is just my own personal opinion, I know all you noodle makers are shaking your head in shame.
This recipe caught my eye because it says that the noodles need to be boiled for 20 minutes… weird. Most other homemade noodle recipes I have seen say they only need boiled a few minutes. I wonder why these need to be boiled longer. And when I turned the card over it had some interesting stuff about frying these noodles up in brown butter??!!?! I feel like my Great Grandma could have been a little more descriptive in the name of this recipe. Maybe like “brown butter noodles”, or something like that. Sheesh! I have never seen a recipe for noodles cooked in butter afterwards. Anyways, It intrigued me and I had to make them. Here is how to do it.
Homemade Noodles
First beat 4 egg yolks and 2 egg whites together.
Next add enough flour to roll dough into the bowl. I added 1 cup.
I used a fork and mixed the flour into the eggs.
Continue mixing until dough forms.
Once dough forms knead it a few times just to to forma ball.
Dump out on a heavily floured surface. Dust top of dough with flour.
Roll out dough as thin as you can. The thinner the better.
Cut dough into desired shapes. I used a pizza cutter to do this job. It was quick and easy.
Separate noodles from each other and then add them to boiling water for 20 minutes in salted water.
After noodlesare done cooking, drain and rinse with cold water. Next add some butter to a pan and crank the heat up to medium high.
When the butter starts turning brown, add in the noodles.
Fry noodles in hot brown butter until very brown.
My Thoughts…
The noodles themselves were not bad, but frying them up was confusing. I didn’t know how long to cook them for. Was I supposed to cook them until they got crispy? Or cook them just until the brown butter covered the noodles? Anyhow I could have done without that last step of frying them up. I also wonder if these were meant to be served with something specific or just eaten as is?
I really didn’t care for this dish at all, but my husband said that he actually liked it. Have you ever made a dish like this? What did I do wrong? Is my Great Grandmother up in heaven disappointed in my lack of appreciating a good ol’ fashioned brown butter pasta dish? That’s my thoughts, I would love to hear yours. Please share in the comments below if you have ever had a dish like this,or any other thoughts you may have on this homemade pasta.
To see more recipes including ones from my Great Grandmothers recipe box clickhere.
Recipe Card
4.41 from 10 votes
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Homemade Noodles {Great Grandmother's Old Recipe Box}
Published By Karrie
Course Side Dish
Cuisine American
Keyword noodles
Servings 1
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Vintage Brown Buttered Homemade Noodles are easy to make and taste so good!
Ingredients
- 4 egg yolks
- 2 egg whites
- 1 cup enough flour to roll
Instructions
Beat eggs together and add flour.
Roll dough out on a heavily floured surface.
Cut noodles and then separate.
Boil noodles for 20 minutes in salted water.
Put in sieve and pour cold water over them.
Fry in hot brown butter until very brown.
Nutrition
Serving: 259g | Calories: 718kcal | Carbohydrates: 98g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 781mg | Sodium: 136mg | Potassium: 310mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1040IU | Calcium: 112mg | Iron: 7.8mg
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
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Liz says
My grandmother would make noodles and fry them in butter also, but then would add eggs. I loved it growing up!
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Linda Baker says
I make something like this from my grandma, I take eggs and flour and mix together and roll out like you say and let dry a hour or two then I flip it and dry some more then roll up into a roll almost like cinnamon roll but thin very thin. Then you cut thin noodles not as thin as spaghetti but thin .I then let dry a little more, then I boil like you said and flour in the water is part of the flavor. And after about twenty minutes I drained off part of the water usually about just under half of it and then I brown the butter and poured it over the noodles and we usually serve this with gravy and a roast and mashed potatoes ( some people like the potatoes over the noodles and some don’t) and I usually have canned cranberries the jellied with this meal also.
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Suzanne M Russom-Walizer says
Homemade noodles have been part of our holiday dinners for generations. I always assumed it’s was midwestern thing, though I am second gen Californian. We make the noodles and dry them for a day or two. They are then boiled in a meat broth that corresponds to the entree (I.e. turkey broth at Thanksgiving) The loose flour on the noodles thickens the broth as they cook, and they are then served when the noodles are tender (a la pasta) like a gravy over mashed potatoes. It’s complete and total carb overload but it’s really yummy. I have yet to meet anyone, who is not in my family, who doesn’t give me a weird look when I tell them about them but I’ve indulged in them at every holiday dinner for over half a century, lol.
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Sheryl Cox says
I use pre-made gluten free Amish noodles since I’m gluten intolerant. Our Amish restaurants serve them here and they are yummy. I heat one stick of unsalted butter until it’s brown with foam bubbles around edges as in picture above. I also brown chopped kale, garlic, basil, zucchini, and onion in a separate skillet until all is wilted and onions translucent. Then toss noodles, butter, and veggies all together. Sprinkle with a bit a Parmesan and black pepper after plating a portion. Makes a wonderful side to any baked protein.
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Esther Hayden says
Looking for this recipe for a long time. Thank you so much for sharing this with us ☺️Reply
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