We almost had a noodle scare. My mom spoke of not making noodles this year and the men about rose up in rebellion. "What! You can't do this to us!!"
She relented and will be, once again, blessing the family with at large pot of perfection this Thanksgiving. I thought I'd repost how to make her famous-to-us egg noodles in hopes of inspiring some of you. Here in Indiana we eat them over a pile of mashed potatoes. Can you say carb overload?
Need some other inspiration in the kitchen? Head over to Friday's Recipe Swap.
Prep time: 15 minutes
Cooking time: approx 20-30 minutes
Serves: 10-12 (3 batches of noodles)
Cost: approx. $3.00
1 cup flour x 3($.75)
1 tsp salt x 3
1 egg x 3 ($.25)
chicken or beef broth ($2.00)
Pepper to taste
Make each batch of noodles for this recipe individually. Mix together 1 cup flour and 1 tsp salt in a medium bowl. Make a "well" in the middle of the flour and crack 1 egg. Pour in 1/2 egg shell of milk and mix with a fork slowly working in the flour from the sides or the bowl.
Continue adding flour or small amounts of milk as needed until the dough is well formed and no longer sticky. Lightly knead the dough on a floured surface and form into a disk.
Roll out the disk until very thin and let the dough dry until air bubbles are noticeable on the surface.
Lightly flour top of dough and roll into a jelly roll. Slice noodles thinly and separate to dry. Allow to dry at least 1 hour.
Add noodles to rapidly boiling broth stirring constantly. When noodles become plump turn down heat to continue cooking. Add pepper to taste.
*Don't overuse the flour or the noodles will be bland. Use just enough to get rid of the sticky texture.
*Noodles can be completely dried before cooking.
*Chicken broth/beef broth left after roasting added to canned broth is optimal.
*It's better to use more broth rather than too little. The noodles will absorb quite a bit of liquid in cooking.
* Noodles can be stored in a bag and frozen. Just add frozen noodles to boiling broth.