The MAKING of the Noods; Part 2

Kitchen Gadgets & Goodies
Written By Jacqui (Jax) Tress

Disclosure: This post contains paid Amazon affiliate links. As an Amazon Associate, we earn from qualifying purchases.

The process of MAKING the ‘Noods’ as I like to call them, was really quite simple once we got the hang of it. The GVODE brand pasta attachment, fits effortlessly onto my KitchenAid® Stand Mixer that Gene found for me, and it is just splendid!

Years ago, I had a special woman in my life, and she taught me how to make Egg-noods by hand, we rolled and cut them into little, tiny, almost toothpick sized pieces and then let them sit between sheets of newspaper overnight. She made them every Thanksgiving; I’m grateful she taught me; it was very special.

This cut that job down to about 40 minutes from starting to mix, to on the fork and going into the mouth…Nom Nom Nom. Instant gratification! 😁

I went ahead and sped this video up so that you could see not only our mistakes but at the very end we did get the SUCCESSFUL noods! Our memory card ran out of space and the camera cut off right at the end, as you can see. 😒

You can snag any of the tools I used in the making of the noods, including the starter, for yourself here:

  • JLB Mini Ranch—remember, Laura’s got your sourdough starter and lots of other goodies so check her out!

  • GVODE 3-in-1 pasta attachment—here is your pasta roller, spaghetti cutter and fettuccine noodle cutter.

  • And just in case you’re in the market for a new KitchenAid® Stand Mixer, there you go. I know mine has passed the decade mark and that beauty right there sure is appealing.

  • This is the digital scale I prefer, it can handle up to 33 pounds.

  • Oh, and the Seamless Dough Whiskcan be picked up here.

We truly have the best fun every time we make these. They are one of our favorite comfort-foods. Let us know if your family loves them as much as we do!

 

The MAKING of the Noods!

Dive into the delightful process of making sourdough noodles! With the GVODE 3-in-1 pasta attachment effortlessly fitting onto the KitchenAid® Stand Mixer, the task becomes a breeze. From a cherished memory of hand-rolling egg noodles to achieving instant gratification in just 40 minutes, this section is packed with tips, lessons learned, and a touch of humor. Watch our sped-up video to see failing forward to success and learn how to perfect your own noods with ease. Whether you're a seasoned chef or a curious newbie, this guide will have you rolling in dough and laughter!

Lessons learned along the way:

  1. Turn the speed upon the mixer! Next time I am going to try a 3, I ran successfully at a 2 on the video. It is recommended to run between 2-4 on the speed. At first, I was running it at 1 and that is when they were tearing so badly. They moved through the cutter and cut, not ripped, at the 2nd speed setting. I think it will be even better at the 3rd setting, if I can control it. I'll be the key factor then.  🤪 **Update: After some experience, I roll it on a 4 and cut on a 5-6. Don’t give your dough time to bind up, move it through!

  2. Dust it up! Coat every turn with a light dusting of semolina or rice flour and make sure you are dropping those freshly CUT noods into a pool of flour, semolina or rice! Otherwise, you will end up with a glob like I did in the video. 🤪🤪 The good thing is you can just wad them up and re-roll and re-cut them if you forget! They are going to be COVERED, just gently shake the loose flour free. I used mine right away, so storage was not an issue for me. **Update: Even when I did start storing them, the excess flour is going to fall away. Don’t worry about it.

 I don’t know if I want to ‘store’ my sourdough egg noods, they’re too easy to whip up on the fly, freshy-fresh. It is easy to make these and have them ANYTIME! I always have fresh eggs, sourdough starter and flour on hand. I hope I have inspired maybe one person to give this a whirl; it really is quite easy! If these old folks can figure it out, you can too. I have included ALL the links for your shopping ease.

***Edit: We did eventually start making 2 and 3 egg batches and hanging the noods on plastic hangers to dry 🤭🫶; after a day or two, Gene is bumping the hangers with his head when he goes by and they are flinging themselves to the floor, that’s when we know they are fully dry and ready to go into tall storage jars until we are ready to use them.

Jacqui (Jax) Tress

Jacqui is one of the voices and hearts behind T-Bone’s Place. She writes about practical farmstead lessons, living soil experiments, rabbitry conundrums, and the real-life learning that comes from building an un-modern farmstead life alongside Gene, with roots in East Texas and Southeastern Oklahoma. Much like she did years ago with Lil’ Bits & Pieces, The Un-Newsy Newsletter, Jacqui believes in sharing the ups, downs, mess-ups, breakthroughs, and hard-earned lessons, because the honest parts are usually where the most useful learning lives.Jacqui is the voice and heart behind T-Bone’s Place. She shares practical farmstead lessons, living soil experiments, rabbitry conundrums, and she writes down their real-life learning that comes with building an un-modern East Texas farmstead.

Next

Sourdough Noods! Pt. 1