Homemade Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 eggs, beaten
1 tbsp. milk
dash of salt (not too much, MaMa said it will make noodles tough)
Flour
Large chicken breasts (not boneless!) or chicken pieces (breasts, thighs, legs)
Season to enhance broth to desired taste, including chicken bouillon or soup base, sage, poultry seasoning, salt & pepper.
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Directions: |
Directions:Beat eggs, add the milk and a little salt. Add flour a little at a time and mix well. Keep adding flour until the dough won't take any more. I almost turn the dough inside out so that the middle isn't sticky. Separate the dough into two portions just to make it easier to work with. Put on a very well floured surface and roll out thin, trying to keep the thickness consistent for the whole piece. Keep checking to make sure it's not sticking.
Lay out on waxed paper. Let dry, flipping over after two hours so that other side dries.
When dry, cut each round of dough in strips about the length of the noodles you want. Cut each strip into thin noodles they will expand when cooking.
While preparing noodles, cover chicken breasts with salted water and boil your chicken breasts. You can also add canned chicken broth now or when you're seasoning the noodles. After chicken is completely cooked, remove from broth, cool, remove skin and bones and cut chicken up into bite size pieces or tear it into small pieces. Season your broth with seasonings until you're pleased with the taste.
When you're broth is seasoned to your liking, bring to a boil. Once really boiling, drop the noodles in a little at a time stirring with a fork. This makes sure they don't stick together. Add the chicken pieces with the noodles. Cook the noodles until they're done, probably at least 30 minutes. I just test frequently, you don't want them to be doughy.
You'll want to have a little extra broth on the noodles because when they cool, they absorb the broth and the flour on the noodle dough acts as a thickening. If you think they're getting too dry, add some seasoned broth. |
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Personal
Notes: |
Personal
Notes: By adding enough chicken, this serves as your meat for the meal too. MaMa always added a few drops of yellow food coloring so I do too. Great over mashed potatoes.
MaMa used to boil chicken pieces to be partially done (white and dark meat). She would have her broth for the noodles. Then she would use the partially cooked chicken pieces, flour them and make fried chicken. That was before we worried about of high cholesterol!
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