C.J. Chase’s Recipe for Homemade Noodles
I’m not certain this is colonial, but it’s been passed down in my family for generations, at least going back to the mid-1800’s. It’s easy and uses ingredients I have on hand, and it’s a good way to get rid of a leftover roast or Thanksgiving turkey.
2 c flour
2 T water
Beat eggs and water. Add salt and as much flour as possible until batter is stiff. Roll out the dough to about 1/8” thick and put it on a cookie rack to dry. (Note: my grandmother let hers dry all day. I find that putting it in a 200 degree oven for 15 minutes or so works just as well.) Slice noodles into the desired width and add to boiling beef, chicken, turkey or ham broth. Makes a great homemade chicken noodle soup!
*I vary the amount of salt based on the type of meat. I add little or no salt if the noodles will be going in a ham-based broth.