Except when I go to the trouble of making homemade chicken noodle soup. Then everything must be from scratch otherwise, well, they make it canned ya know?
This does take some time, but not as much as you think, and you will be gloriously rewarded. Everyone on the planet can tell a homemade noodle from a commercial one, so the admiration of friends and family will be worth the effort. Not to mention the taste!
So do indulge yourself once in a while and cook the way your grandma did. Most of the recipes are similar but this one was one of the best and turned out some great noodles.
- 2 c flour
- 3 egg yolks + one whole egg
- 2 tsp salt
- 1/4- 1/2 c water (add until dough is the correct consistency)
- Whisk together the flour and salt in a large bowl.
- Make a well in the middle and add the eggs. With a fork, push flour into the eggs and stir until well distributed.
- Add the water a bit at a time, stirring well each time. Use your fingers to squeeze and see when the dough hangs together. The dough needs to be just past being sticky. You should be able to knead it without it clinging to your hands.
- Either knead by hand for 10 minutes, or place in a heavy-duty mixer with dough hook and knead for 5. You want the dough elastic, not sticky, smooth.
- Cover and let rest for 10 minutes.
- Divide the dough into four pieces and roll out each one until as thin as you would like, as much as a rectangle as you can. You should be able to lift the dough and see you hand through it–at least that thin. Then sprinkle the top with flour, and smooth around, roll the dough very loosely from the long side until you have it rolled up. Then cut it into strips with a knife or pizza cutter.
- Place on a baking sheet covered with parchment or a towel, sprinkled with flour. Unroll each piece and then loosely place on the baking sheet. They don’t need to be not touching, and you can put them a bit on top of each other. Just not a glob, so the air can circulate. Don’t worry if some break. They are homemade after all!
- Let it sit out for a couple of hours to dry. This is not essential but will help them when you put them in to cook from clumping.
- Place in boiling, salted water or broth and stir occasionally until done, about 12-15 minutes.
NOTES: If serving separately, I use a bit of olive oil to keep them from sticking together in the serving bowl and add a tablespoon of fresh parsley, chives, cilantro or other herb that you wish. You can also spritz with a squeeze or two of lemon or lime depending on the menu.
SOURCE: Food.com (Kind Cook)