[nanagail]

wanting to know if I can dehydrate them and if so how do I store them? In the freezer? Help please. Thanks, Gail

 

[Brat]

I make egg noodle and let them air dry for about 1 hr. then I put them on cookie sheet and freeze..put 3 eggs made into noodle into 1 qt freezer bag and when i want noodle just take out what I want at a time. I put them in hot broth right from the freezer.

 

[frugalwarrior]

Ditto. Although there are never many left. You could also make a second dinner w/ them and freeze that?

 

[MaryCarney]

I have made hundreds of batches of noodles (sometimes willingly, sometimes not ) and I always laid them on a clean sheet or plastic tablecloth, turned a fan on them, stirred every couple of hours, and they'd be brittle in 8-12 hours, depending on the weather. THEN you can bag and freeze them. Don't use a ziplock bag, they're not the right shape. Instead, get some old fashioned Baggies or non-ziplock freezer bags. They sell these type bags with the canning supplies, they come under the brand name Bestpack.
They very, very best noodles are made from farm fresh eggs - yummmmm!!!!!

 

[nanagail]

I did put them in the dehydrator and wow it didn't take long at all. But, unfortunately we didn't have any left. Thanks for the help, Gail

 

[Domestic Gal]

I put mine in the dehydrator get them really dry and put them in a ziploc bag and store them in my pantry.
I usually make a double batch to save time so I have some leftovers.

 

[Grainlady]

I make big batches of them a couple times a year and dehydrate them, storing them in glass canning jars vacuum-sealed shut with a FoodSaver. I use freshly-milled durum wheat for the flour, and also make spelt noodles (from freshly-milled spelt).

How to: Spread noodles in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will normally dry in 4-6 hours - depending on how thick and wide you cut them.

I get the best results by being careful to cut them the same width and thickness. They will dry better if they are the same. I also use pasteurized powdered egg yolks (or pasteurized dried whole eggs) in the recipe to prevent the potential for salmonella from fresh shell eggs. That's also the reason for the 145°F temperature for dehydrating. It's strongly suggested that you use commercially pasteurized dried egg or pasteurized egg substitutes (i.e. Egg Beaters) for food safety reasons when dehydrating egg noodles.

 

[jb's glass]

When using a dehydrator, what temp do you set it at for the homemade noodles?

 

[Grainlady]

When using a dehydrator, what temp do you set it at for the homemade noodles?

These are the instructions I posted above:

How to: Spread noodles in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will normally dry in 4-6 hours - depending on how thick and wide you cut them.

 

[LastDragonfly]

I make big batches of them a couple times a year and dehydrate them, storing them in glass canning jars vacuum-sealed shut with a FoodSaver. I use freshly-milled durum wheat for the flour, and also make spelt noodles (from freshly-milled spelt).

How to: Spread noodles in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will normally dry in 4-6 hours - depending on how thick and wide you cut them.

I get the best results by being careful to cut them the same width and thickness. They will dry better if they are the same. I also use pasteurized powdered egg yolks (or pasteurized dried whole eggs) in the recipe to prevent the potential for salmonella from fresh shell eggs. That's also the reason for the 145°F temperature for dehydrating. It's strongly suggested that you use commercially pasteurized dried egg or pasteurized egg substitutes (i.e. Egg Beaters) for food safety reasons when dehydrating egg noodles.

Hey grainlady, I ordered whole powdered eggs because of your post...I needed to order them anyway and this gave me the PERFECT recipe...thanks a million! hugs:thumb:

 

[jas]

I make big batches of them a couple times a year and dehydrate them, storing them in glass canning jars vacuum-sealed shut with a FoodSaver. I use freshly-milled durum wheat for the flour, and also make spelt noodles (from freshly-milled spelt).

How to: Spread noodles in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will normally dry in 4-6 hours - depending on how thick and wide you cut them.

I get the best results by being careful to cut them the same width and thickness. They will dry better if they are the same. I also use pasteurized powdered egg yolks (or pasteurized dried whole eggs) in the recipe to prevent the potential for salmonella from fresh shell eggs. That's also the reason for the 145°F temperature for dehydrating. It's strongly suggested that you use commercially pasteurized dried egg or pasteurized egg substitutes (i.e. Egg Beaters) for food safety reasons when dehydrating egg noodles.

please share your recipe. I already have the eggs also and would love more ideas on how to use them. TIA

 

[Grainlady]

please share your recipe. I already have the eggs also and would love more ideas on how to use them. TIA

I use a rather "odd" sourdough recipe for noodles....

http://www.westonaprice.org/foodfeatures/sourdough_egg_noodles.html
~~~~~~~~~~~~~~~~~~~

These are recipes that use powdered whole eggs or you can also use powdered egg yolks (powdered or reconstituted).

Source: Cookin' with Dried Eggs - by Peggy Layton.

Homemade Egg Noodles

1-1/3 c. sifted dried whole egg
2 c. sifted flour (wheat or white)
1-1/2 t. salt
3/4 c. water
1/2 c. spinach (optional)

Sift dry ingredients together. Add water to dry ingredients and mix well. (The spinach can be added at theis time). Knead the dough lightly. Divide into 6 pieces. Roll each piece very thin on a floured board. Cut rolled out dough into strips 3-inches wide. Stack the strips and slice into shoestring widths. To store noodles, spread out on wax paper and dry thoroughly at room temperature. When dry, store in a covered container in the refrigerator or freeze. Makes about 1-pound of dry noodles.

To cook noodles: Cook dry noodles in boiling salted water, or broth. Cover and cool slowly for 12-minutes.
------------------------------

Homemade Noodles
Source: Just Add Water - by Barbara G. Salsbury

1/4 c. egg solids + 1/4 c. & 1 T. water, beaten (to equal 2 eggs)
1/4 t. salt
1/4 t. baking powder
Flour

Add enough flour to make a stiff batter. Roll until very thin and cut with cutter or knife. Use plenty of flour to roll dough in. After cutting put noodles in leftover flour. Drop in broth and cook 5-10 minutes. Small batch..
---------------------------

Homemade Noodles
Source: Simply Stored Meals or Eat Healthy Eat Simply - by Eleanor C. Jensen

Mix 2 c. whole wheat flour and 2 c. white flour with 2 t. salt. Make a well in the flour. Mix 4 egg yolks and 2 whole eggs OR 6 T. eggs reconstituted with 3/4 c. water. Pouring a little at a time and mixing use 1/2-3/4 c. water. When dough is stiff, mix with hands. Mix for 3 minutes. Cover and let rest for at least 10 minutes. Sprinkle flour on surface and divide into 4 balls. Roll out, turning ovten. Dry out at least 1 hour, turning once or twice. Cut and dry. Boil for 20 minutes in hot soup or water. This makes a big batch, but dried noodles can be storea and ready for another time.
--------------------

Egg Noodles
Source: Making and Using Dried Foods - by Phyllis Hobson

2 eggs (using commercially pasteurized dried egg or egg substitute for food safety)
1 t. salt
2 c. all-purpose flour

Beat eggs and salt with a fork. gradually stir in as much flour as possible, 1/2 c. at a time, then work in more flour by hand until dough is very stiff. Cut dough in half and roll out paper thin. Let set for 10 minutes. Sprinkle with flour, roll up as a jelly roll, and cut into thin crosswise slices. Repeat with other half of dough. Makes 3 cups.

Dehydrator: spread slices in a thin layer over trays and dry at 145°F until crisp, stirring occasionally. Noodles will dry in 4-6 hours.