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.
Homemade Noodles:
2 eggs
2 c flour
2 T water
Salt*
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.
I like that recipe - two, two, two. I MIGHT remember that without having to look each time.
ReplyDeleteIt's been awhile since I tried homemade noodles, but I can see CJ in her mobcap rolling that dough into submission...
You got it right. My grandmother from Italy made her "home-mades" like this - except for the salt - in this manner: 1 cup flour, 1 egg, 1/2 egg-shell of water - Turn the flour onto a flat surface, make a hole in the middle and break your egg, adding the water, then with fingers, begin to mix and knead til all the air bubbles are out. Roll out and cut as desired. We have a pasta machine. Noodles can be flash frozen or air dried. Melt in your mouth!
ReplyDeleteYes, an old recipe, indeed.
Joy!
Miss Kathy
Debra and Kathryn, I dare not even show this recipe to my son because he will want me to make them for him. He is a noodle nut! Thanks, CJ, for the sharing with us.
ReplyDeleteThe one time I made egg noodles from scratch they were SO good. But I like to drove myself nuts cutting them. Next time I try it, I'll dry the dough out some first. That should help.
ReplyDelete