One of my most remembered food memories is those thick homemade noodles my mom made for her chicken soup.
She learned this simple recipe from her mom, who also learned it from her mom, who barely spoke English and was an immigrant from Germany.
For this recipe you need 3 ingredients:
Flour
Salt
Eggs
The amount of these will depend on the size batch of soup you are making, and how many noodles you like in your soup.
You will want your soup to be almost finished when you start the noodles, as it is the last thing added before serving.
For this demonstration, I am using 3 eggs. My soup kettle is, I am guessing, about 4 quart.
I am going to use about 1 tsp. of salt, and the amount of flour will be determined to the correct consistency.
I break the eggs in a small mixing bowl, add the salt, and whip with a fork.
Start adding the flour about half a cup at a time until it gets difficult to blend and the entire dough ball is stuck on your fork.
On your counter use parchment or wax paper; put about a cup of flour in the center and place your dough in the middle.
Coat your hands in flour (so the dough doesn't stick) and form this ball into a disk you can roll out.
Roll out from the center to edges, lifting the edges every so often and flipping some access flour back under the dough so it does not stick to the paper.
Roll it out to 1/8 inches thick or so.
Now you are ready to cut your noodles. I like a pizza cutter or pastry wheel for effect.
Start each row by pulling back one inch then going across.
Once you have the entire dough cut, make one cut across the center. Really long noodles are hard to ladle out and sloppy to eat.
Get your kettle of soup to a pretty good boil and drop noodles one at a time in the soup (this keeps them from sticking together).
When you start running out of room, use your stir spoon to hold noodles to the side as you drop them in.
Put the lid back on your kettle and let the soup simmer and cook the noodles for 15 minutes or so.
ENJOY!!
She learned this simple recipe from her mom, who also learned it from her mom, who barely spoke English and was an immigrant from Germany.
For this recipe you need 3 ingredients:
Flour
Salt
Eggs
The amount of these will depend on the size batch of soup you are making, and how many noodles you like in your soup.
You will want your soup to be almost finished when you start the noodles, as it is the last thing added before serving.
For this demonstration, I am using 3 eggs. My soup kettle is, I am guessing, about 4 quart.
I am going to use about 1 tsp. of salt, and the amount of flour will be determined to the correct consistency.
I break the eggs in a small mixing bowl, add the salt, and whip with a fork.
Start adding the flour about half a cup at a time until it gets difficult to blend and the entire dough ball is stuck on your fork.
On your counter use parchment or wax paper; put about a cup of flour in the center and place your dough in the middle.
Coat your hands in flour (so the dough doesn't stick) and form this ball into a disk you can roll out.
Roll out from the center to edges, lifting the edges every so often and flipping some access flour back under the dough so it does not stick to the paper.
Roll it out to 1/8 inches thick or so.
Now you are ready to cut your noodles. I like a pizza cutter or pastry wheel for effect.
Start each row by pulling back one inch then going across.
Once you have the entire dough cut, make one cut across the center. Really long noodles are hard to ladle out and sloppy to eat.
Get your kettle of soup to a pretty good boil and drop noodles one at a time in the soup (this keeps them from sticking together).
When you start running out of room, use your stir spoon to hold noodles to the side as you drop them in.
Put the lid back on your kettle and let the soup simmer and cook the noodles for 15 minutes or so.
ENJOY!!
