Haha, I made up this recipe to deal with all the macarons I was making. So glad you child could enjoy the recipe. I have a lot of dairy free recipes on here and I use plant butter instead of butter for all my recipes because I am lactose intolerant. So if you ever need any dairy free recipes, let me know and I’ll be happy to help you find one.

I am so glad you enjoy this cake, Sarah! Came up with this one when I was learning to make macarons and trying to figure out what to do with all those egg yolks. It can also be baked into cupcakes (16-20 minutes) which is something I often do as it bakes faster and stores well in the freezer.

Awesome, thanks for the warning as mixers can be expensive to replace. I tend to make the thicker style noodles and drier breads like bagels by hand, so I think I’ll start there with a smaller portion to begin and see what happens.

This totally helps, thank you for your kindness in sharing! I’ll break down the ratio for a smaller portion to try it out. I love the pitcher idea. I have an old pitcher stained from years of tea that would work well for this purpose. Now I just need to locate some durham flour locally. 🙂

I was trying to recall from memory the recipe we used to make the noodles. We mixed the dough in a 30 at mixer so we used 1/2 gallon of yolks and added a cup of water to the yolks. (The water helped make them smooth to sight , and to touch) To the liquid we then added around 11 lbs of flour. Humidity in the room caused the amount of flour needed to vary by several ounces. So in summer we added extra flour, in winter we removed flour. As for the thickness, we ran our noodles through an Acme brand pizza sheeter we bought from a local Pizza Hut when they were updating. Shape the dough into a “log” then cut slices about 2″ thick to be rolled out into a long noodle. You will want to keep the width of the noodle no wider than your cutter if you have a pasta cutter. Take the wet floppy noodle and drape it over a clean rung on a clothes drying rack or some similar item. This is when you find out if you had enough flour in the dough. Too little flour will cause dough to be pulled apart by it’s own hanging weight on the drying rack. Noodles need moving air (fan) and low humidity (air conditioner or humidity below 45%) to dry quickly. Generally after 10 -15 minutes the noodles would feel dry and slick to the touch, and at that point they can go through the cutter without wrinkling the noodle or guming up the cutter. Too dry, and you will have to literally push the noodle into the cutter. I have wiped water over too dry noodles to re soften in such a case. Now that they are cut, spread out new /clean sheet or similar to place the noodles on and spread uniformly. You want no clumps and should see some sheet through the noodles. Put fan over noodles and after an hour or two, gently lift and “fluff” the noodles so that they are not laying flat on the sheet, this helps get air over them to dry quickly before mold spores get a chance to grow on your noodles. The most important step in noodle making if you are not planning on freezing them is to dry them until they are brittle to the touch. A noodle packaged with the least it of a wet spot in a clump will yield a green mass of mold in a few days or weeks. Carefully package noodles using a plastic pitcher with a handle and the bottom cut out of it. Slide an open plastic bag over the bottomless pitcher and fill the pitcher with noodles. Once you have the amount you believe the bag will hold, pull the pitcher out of the bag and you have successfully filled a plastic bag with sharp dry noodles without puncturing the bag. Enjoy. Durham flour noodles take longer to cook than most but do not break down or turn to mush. We like the texture, some people like the more traditional “soft” noodle. Hope this helps.

Brilliant idea on homemade noodles. I’ve made the ones that are thicker and more like a dumpling style, very popular in my area, but I’ve always used the full egg. I’ll try this out as I bet it’s absolutely delicious. And I’m smiling at the food coloring comment as I get that often using backyard eggs. They are often naturally darker due to the variety of diet and I get that comment a lot. I can’t imagine what the noodles will look like now. I am wanting to learn how to dry noodles and make more traditional ones as we adore pasta. It looks very intimidating to me. I bet you could teach me a ton!