To make egg noodles;
Start with about 4 c all purpose flour, salted with approx 1/2tsp salt.
Make a mound with a hole in the center. Crack 3-4 eggs and begin to mix together with your hands.
I first break up yolks then begin incorporating flour. A dough that is firm yet pliable will begin to form, I usually remove dough in sections as it reaches a nice consistency. Add flour or eggs as you wish until you have the amount of dough required. This amount makes a large enough batch for a 6 qt casserole dish.
Roll dough out on lightly floured surface or use a pasta machine.
Cut with a pizza cutter into strips and hang to dry.
I cut thick strips because I like large noodles, you may cut or shape as you desire.
Noodles generally cook up 1 1/2 times the cut size.
If you don't have a drying rack, use a laundry dryer, oven racks..etc. be inventive!
Brown 3 boneless, skinless chicken breasts in 6 qt pot with 2 tsp olive oil. Cut into bite size pieces and deglaze pot with chicken broth. I used 12 cups.
Add 1 small chopped onion, baby carrots, 3 cloves crushed garlic, 1 Tbs thyme and salt and pepper to taste.
Simmer 1 hour.
When I got older my aunt Vida taught my step mother and I how to make these and I am so thankful. They are truly a comfort food and chicken noodle soup is the cure all for every illness....right??
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