Large Batch Mennonite Egg Noodles

Recipe Content

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Large Batch Noodle Recipe

Ingredients
  

  • 12 egg yolks
  • 6 whole eggs
  • 3/4 cup water
  • 1 T.oil I use melted tallow
  • 1 tsp. salt
  • 6-7 cups all purpose flour

Instructions
 

  • Mix eggs yolks, whole eggs, water, oil, and salt with a blender or whisk. Then add in flour.
  • Mix by hand like bread dough until dough is like a soft playdough. If it’s too dry add more water, if it’s too sticky, add more flour.
  • Wrap dough in plastic wrap and allow to rest on counter for 2-3 hours for gluten to develop.
  • Alternately, refrigerate the dough for up to 12 hours and then allow to come to room temp on counter for a few hours.
  • Cut off golf ball size pieces of dough and cover them in flour by dropping them into a dish of flour. Smash the piece flat with your palms and then put them through your pasta machine on the thickest setting, then on a thinner setting. On my pasta machine I use setting three for the final dough sheets. Allow the pasta sheets to dry for 1 to 2 hours and then run them through the cutter. Alternately, Iron the dough sheets until they are partially dry before running through the cutters.
  • Place cut pasta on clean surface (I use bed sheets for easy clean up) to dry for 2-3 days. When dry, place in tightly closed containers and store in a cool dry place (or store in freezer)
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