You are currently browsing the daily archive for November 8, 2010.

Hello, everyone!

Time for another recipe from the mousehole.  Today’s is a quick and easy method for noodles.  Once you make these, you’ll never buy them from the store again.

There are two essential kitchen tools that you’ll need for this.  One is a food processor.  The other is a good rolling pin, preferably an all-in-one type, not the kind where the rolling implement sits loosely on a spindle with handles.  However, if that’s all you have and you’re happy working with it, read on!

(My thanks to Dr Gregory Jackson for the inspired graphic!)

Churchmouse’s Homemade Noodles in Creamy Mushroom Sauce

(8 generous servings; 30-35 minutes)

For the noodles:

8 oz. white pasta flour (or strong white bread flour)

Extra flour for rolling out and dusting the pasta

1 tbsp. salt

2 tbsp. soft butter

2 whole eggs

1/2 c. to 2/3 c. (120 ml to 170 ml) whole milk

For the creamy mushroom sauce:

4 tbsp. soft butter

3 – 4 tbsp. white flour

1 large onion, finely sliced or cubed

2 cloves crushed garlic (optional, but recommended)

10 to 12 fresh, medium sized mushrooms (2″ or 5 cm in diameter), thinly sliced

1 c. (350 ml) whole milk

1/2 c. (120 ml) heavy cream (double cream, if you’re in the UK)

Salt, pepper (black, white and, if you like, cayenne)

1 – 2 tbsp. oil

Chopped parsley for garnish


1/ Start heating a large saucepan 2/3 full of water to a rolling boil.  If you can, for extra flavour, use a combination of 1/3 vegetable or meat stock with 2/3’s water.

2/ Stir salt through the flour so it is evenly incorporated throughout.  Place in food processor (either the pastry or the metal blade will be fine).

3/ Add the butter, then the eggs.

4/ Put the lid on the processor and blitz until crumbly.  Slowly add the milk and continue blending until dough forms a loose ball.

Dough may be somewhat sticky — that’s okay.

5/ Have a small mound of flour on the side of your pastry board or kitchen counter.  Dust your hands generously with it as well as the surface on which you will roll out the dough.

6/ Remove the dough from the food processor bowl, dust with flour and shape into a ball.  Knead it a few times, just enough to bring it to a pleasing elasticity.  Cover with cling film (plastic wrap) and leave to rest for 15 minutes.

Churchmouse says:  Be careful when adding the milk — you can always add more, but you can’t remove an excess!  The consistency of your flour  — bread (type ‘0’) versus pasta (type ’00’) — and the temperature of your kitchen will determine how much you need to use.  Type ‘0’ flour and a cool kitchen may mean you’ll need more milk instead of less.

7/ Whilst the dough rests, place 2 – 3 tbsp. butter in a non-stick skillet. Season with salt and pepper.  Heat until bubbly.

8/ As the pan with the butter heats up, peel and finely chop an onion.  You can cut the onion into quarters and slice or you can cube it.

9/ Once the butter is hot, carefully place the chopped onion into the skillet.  Saute until golden and translucent. Meanwhile, slice the mushrooms.

10/ Once the onion is translucent, add the crushed garlic to the pan and stir.  Then add the mushrooms, stirring once more.  Cover and cook for five minutes, or until mushrooms are tender.  You may have to turn down the heat after they have cooked.


11/ As the mushrooms cook, it’s time to roll out the noodle dough.  You’ll need to roll this out as thinly as possible to get the right consistency.  So, if your workspace is limited, break off 1/6th of the dough at a time, flour your board and your rolling pin and begin rolling out the dough.  Turn the dough slightly after each press of the rolling pin to ensure it is evenly rolled out.

You’ll know you have the dough thin enough when you can read a newspaper headline through it.  It must be thin.  However, it shouldn’t take but a minute or two to roll out.

12/ Once the noodle dough is ready to cut, take a knife and slice into thin tagliatelle-width strips. Once you have cut the strips, sprinkle a bit of flour over your noodles to prevent them from sticking.

13/ By now, your water should be at a rolling boil.  Add salt to the water.  Add one batch of noodles to the water at a time.  These will cook quickly: within two minutes you’ll see them float to the top — at which point, they’re done.  Have a large plate or shallow bowl on hand.  Take a slotted spoon and carefully lift the noodles out onto the plate or bowl.  Drizzle a little oil on top to prevent them from sticking together.

14/ Keep the water boiling and get on with the next batch: roll out, cut into strips, dust with flour and cook.

15/ Whilst you are cooking the last batch or two, return to the onion and mushroom mix in the skillet.  Push the ingredients off centre, turn up the heat to medium and add 1 – 2 tbsp. butter, salt and pepper along with 1 – 2 tbsp. of regular flour.  Mix together to form a roux.

16/ Once the roux has cooked — just a minute or two, until bubbly — start adding the milk and stir it into the roux carefully. Ensure you don’t have any lumps of flour — keep stirring! Once your sauce starts to come together, add more milk until thick and creamy.

17/ Now, stir in the onion-mushroom mixture from the side of the pan and incorporate.  Gradually add your cream and stir well. Once thickened and well-incorporated, turn the heat to low.

Churchmouse says: Heat control is important.  The skillet must be good and hot to begin with in order for the onions to cook properly.  If you’re running behind with the noodles and you see that the mushrooms are cooked, turn the heat down.  When you’re ready to start the roux, turn it back up to medium.  The roux and sauce will need that heat in order to do their thing.  If you’ve made the sauce and you’re not quite ready to add the noodles, turn the heat back down to low.

18/ By this time, all your noodles should be cooked and drained.  Stir them into the sauce and check for final seasoning.

Your noodles in a creamy mushroom sauce are now ready to serve.  Sprinkle with chopped parsley for colour and extra flavour, if you like.

This dish can be served alone or alongside roast chicken or guinea fowl.

It’s real, homemade comfort food — and so easy to prepare!

© Churchmouse and Churchmouse Campanologist, 2009-2022. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Churchmouse and Churchmouse Campanologist with appropriate and specific direction to the original content.
WHAT DOES THIS MEAN? If you wish to borrow, 1) please use the link from the post, 2) give credit to Churchmouse and Churchmouse Campanologist, 3) copy only selected paragraphs from the post — not all of it.
PLAGIARISERS will be named and shamed.
First case: June 2-3, 2011 — resolved

Creative Commons License
Churchmouse Campanologist by Churchmouse is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License.
Permissions beyond the scope of this license may be available at

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,542 other followers


Calendar of posts

November 2010
282930 - The internets fastest growing blog directory
Powered by WebRing.
This site is a member of WebRing.
To browse visit Here.

Blog Stats

  • 1,687,997 hits