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Made Noodles. . . What Went Wrong?

ptkds

By ptkds
in Gluten-Free Recipes & Cooking Tips

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ptkds Community Regular
ptkds
Posted

Last night I decided to try out the recipe from Bette Hagmen for homemade egg noodles. Instead of rolling them out and cutting them by hand, I used a pasta roller/cutter. Then I boiled them for about 15 minutes (recipe directions). The actual taste was fine, but the texture was HORRIBLE! They were VERY mushy and absorbed most of the water from the pan. So, did I boil them for too long?? Or did I do something else wrong? Anyone w/ experience in this area, please offer some advice! WE mostly eat the asian rice noodles, but I have been wanting egg noodles and I can't find them anywhere.thanks ptkds

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jerseyangel Proficient
jerseyangel
Posted

Hi--

I've not made gluten-free noodles yet, but I used to make noodles with wheat flour frequently.

I never boiled the noodles for more than 5 minutes. Actually, when they come to the surface, they're done.

Next time, bring the water to a boil, add the noodles, stir gently, and watch closely. Test after about 3-4 minutes.

Happy noodle making :D

ArtGirl Enthusiast
ArtGirl
Posted

I was wondering when reading that you used a pasta maker if, perhaps, Hagmen's cooking time was for a thicker noodle. I agree with Jerseyangle - just reduce the cooking time and test early on.

Now you've got me thinking about making noodles again. Hmmm... chicken noodle soup.... sounds good.

lonewolf Collaborator
lonewolf
Posted

I agree with Patti (Jerseyangel). I've never cooked noodles longer than 5-6 minutes. Even the dry packaged noodles don't need to boil that long.

Juliebove Rising Star
Juliebove
Posted

I too agree on the cooking time being too long. And I find with the gluten free pastas it's best to slightly undercook. I test them frequently, taking one out, running it under cold water then tasting it. I stop the cooking when it's still slightly chewy.

Mom to Many Newbie
Mom to Many
Posted
Last night I decided to try out the recipe from Bette Hagmen for homemade egg noodles. Instead of rolling them out and cutting them by hand, I used a pasta roller/cutter. Then I boiled them for about 15 minutes (recipe directions). The actual taste was fine, but the texture was HORRIBLE! They were VERY mushy and absorbed most of the water from the pan. So, did I boil them for too long?? Or did I do something else wrong?

I use a pasta machine and for thinner noodles we cook them for 5-7 minutes depending upon the thickness. (I use Bete's recipe also)

We are going to add some chichen bouillon next time for extra flavor in Kimiko's chicken noodle soup.

I keep them in bags in the freezer. But, Kimiko is bored and wants spaghetti. So I'll buy her some Tinkyada.

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