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Grandma Brubaker’s Noodles Recipe

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This recipe for Grandma Brubaker’s Noodles is from The Edgington Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Eggs
2 1/2 - 3 +/- c flour
1 tsp. Salt
White Vinegar
Yellow Food Coloring
Water
Directions:
Directions:
Take a 12 oz glass, put 1 inch of white vinegar and Tbsp of yellow food coloring and fill the glass the rest of the way with water. Add one Tbsp per egg.

Break three eggs into a mixing bowl and scramble them. Add 3 Tbsp of food coloring water (one for each egg) and a tsp of salt. Add one cup of flour and mix well. Add a second cup of flour and mix well . . . I usually end up using my hands and kneading the dough to work the flour in. Keep adding flour until the dough forms a ball and is not sticky to touch. Let the ball rest for 10 minutes or so under a bowl.

Next you need a pie pan with a flour in it. Cut the ball of dough in one inch strips and then cut small chunks and flatten. May have to dip dough in the pie pan if it’s too sticky.

Next you either use a pasta machine to flatten out the dough or use a rolling pin to get the dough flattened to your desired thickness. Let the dough air dry slightly til it feels kind of like leather. Then cut your pieces in smaller squares and use your pasta machine and cut them into wide or narrow noodles. If not using a pasta machine . . . We use to stack 3 or 4 squares together and roll up in log and cut with a knife.

Next the noodles have to air dry usually takes 2-3 days before bagging them otherwise they will mold.

If using a pasta machine you will have to play with the settings. We usually roll them the first time on 6 and then on 4 or 5 but it truly is a preference thing. We roll the dough on each setting two times.
Personal Notes:
Personal Notes:
32 eggs made 16 8oz bags of noodles. Yvonne

 

 

 

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