Home Made Noodles and Soup

 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!

 Soups on!
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 was young a lady named Carol lived in our neighborhood. She often made home made noodles. I don't know if this is how she made them. But I remember her noodles hanging and drying all over her kitchen. She had a daughter my age, Holly, when ever I knew noodles were on the menu.....I did what ever I could to hang around long enough for a bowl!!
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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