My deceased wife of 4 years use to make home made noodles with English beef pot roast and gravy. It was to die for and I still make it. I thought why not for chicken noodle soup. Noodles are noodles and they would probabally taste good in the home made soup as well. Oh my gosh! Fantastic idea that turned out to be a winner with everyone that has tried it. The recipe is simple and doesnt require much time or effort. It can be messy with the flour!
I use 1 cup of all purpose flour. Pour about 3/4 of the cup into a large mixing bowl. Make a well in the center and crack 3 eggs into the middle. Use a large enough bowl for mixing and stirring or you will have a mess on your hands. Stir and mix until flour and eggs combine. Get your hands in there now and start shaping into a ball and kneading. Will probabally be sticky. Move ball to a cutting board sprinkled with some of the flour you have left and knead until it is no longer sticky. You may have to add a bit more flour than a cup. Use a floured rolling pin and start rolling it out like a pizza dough. Turning and lightly flouring as you go. About 1/8 in thick should do. You are almost done! Next is cutting it to length and width. Since it should be somewhat round after rolling, I trim it into a square or rectangle. I will then cut it in half. Start slicing your noodles lengthwise into the width you want your noodles. Use a long sharp knife! no need to cook these before dropping them in your soup. Just drop them in your simmering soup at the end for about 5 minutes or so and they will cook themselves tender. These will refrigerate for several days if you end up with too many noodles. I suppose you could freeze them also. Mine get gobbled up and there arent any left overs! You can use these in any recipe calling for noodles. Enjoy!
I use 1 cup of all purpose flour. Pour about 3/4 of the cup into a large mixing bowl. Make a well in the center and crack 3 eggs into the middle. Use a large enough bowl for mixing and stirring or you will have a mess on your hands. Stir and mix until flour and eggs combine. Get your hands in there now and start shaping into a ball and kneading. Will probabally be sticky. Move ball to a cutting board sprinkled with some of the flour you have left and knead until it is no longer sticky. You may have to add a bit more flour than a cup. Use a floured rolling pin and start rolling it out like a pizza dough. Turning and lightly flouring as you go. About 1/8 in thick should do. You are almost done! Next is cutting it to length and width. Since it should be somewhat round after rolling, I trim it into a square or rectangle. I will then cut it in half. Start slicing your noodles lengthwise into the width you want your noodles. Use a long sharp knife! no need to cook these before dropping them in your soup. Just drop them in your simmering soup at the end for about 5 minutes or so and they will cook themselves tender. These will refrigerate for several days if you end up with too many noodles. I suppose you could freeze them also. Mine get gobbled up and there arent any left overs! You can use these in any recipe calling for noodles. Enjoy!
