Ingredients: |
Ingredients: 2 eggs beaten
1/4 cup water
1/2 teaspoon salt
I usually double the above ingredients to make plenty
All Purpose flour to make stiff dough
1-2, 26 oz cartons of Chicken broth
(for doubled dough recipe 3, 26 oz.cartons of Chicken broth)
Salt , Pepper & Poultry seasoning to taste
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Directions: |
Directions:Beat eggs. Add water and salt then stir in flour slowly until you have a very stiff dough.
Heavily flour a large piece of parchment paper. Put dough in flour and work more of the flour into the dough. Keep plenty of flour on the paper so that when you roll out the dough it doesn't stick to the paper. Roll out the dough very thin, about 1/8 inch thickness.
There are two ways to dry the dough. Mama covered the dough with a thick layer of flour and rolled it up, jelly roll style, to dry, The flour helps to absorb the moisture and keeps the dough from sticking to itself. Cover the dough with a dry clean dish towel or cheese cloth and let dry on cabinet over night. Slice the roll with a sharp knife into 1/4 inch wide noodles and cook or freeze. If freezing dust noodles with plenty of flour as you bag them.
The way I have been drying the noodles is, after rolling them out thin,with a floured pizza cutter, cut 1/4 in wide strips of dough, making long noodles.Keep plenty of flour on dough as you work. Cover the noodles with a clean dish cloth or cheese cloth and allow to start drying. I leave out overnight. If you are not going to cook them right away you can put them in a gallon freezer bag and freeze until you are ready to cook them. Be sure the noodles are well dusted in flour so they don't stick together.
For quick drying I pull the parchment paper with noodles onto a large cooling rack and put them into a slightly warm oven, leaving the oven door open. You don't want them to bake, just dry out.
Put broth, homemade or bought, in a large cooking pot and bring to a rolling bowl. Shake off excess flour and drop noodles in to broth one at a time. Let cook for about 15 or 20 minutes. If broth gets too thick add more broth or water. Season to taste. |
This recipe for Egg Noodles is from