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Mary[_1_] Mary[_1_] is offline
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Default Fresh, egg noodles, how to freeze?

I always make noodle dough after I make anything requiring egg whites
(I can't bring myself to waste those yolks!). Anyhow, when the dough
is complete I make it into fist-sized balls, flatten a bit, wrap in
plastic wrap, put the balls into a zipper-style plastic bag, and
freeze. When I am ready to make the noodles, I take a ball or two of
the dough out of the freezer, let it thaw on the counter for about an
hour, and proceed to make the noodles. It takes up a lot less freezer
space, and the noodles are fantastic!

David wrote:
> Hi all,
>
> I will be making some egg noodles tonight, more than I'll need for my dish,
> and need some advice.
>
> Is it best to cook noodles and then freeze or freeze uncooked.?
>
> Can you cook frozen raw noodles without defrosting.?
>
> Can you re-heat frozen cooked noodles without defrosting.?
>
> How do frozen cooked noodles taste after re-heating.?
>
> This the recipe I'm using for the noodles:
>
> 2 cups Semolina
> 2 eggs
> 2 Tbsp water
> 1 tsp salt
> 1 1/2 Tbsp corn oil
>
> Thanks for any advice,
>
> David.