Directions: |
Directions:Mix salt and flour in a bowl. Drop one whole egg in center of flour. Wit a fork, stir as much flour in as possible, then mix by hand until you have a very stiff dough.
If some flour is left you can use it on the rolling board.
Roll dough to a very thin piece. Sprinkle dough with flour and cut into 2-inch strips. Stack the strips, one on top of the other until they are all piled up. If the pile isn't too high, you can cut the stack in the center and put half on top of the other half.
With a good, sharp knife, slice into fine pieces. Sprinkle with flour to hold shape. Sprinkle into boiling chicken broth, milk or water. Boil and stir for 5 minutes and then simmer for 10 minutes or so.
Noodles are improved by standing a while. They soften up. They can be made one day, refrigerated and heated the next day.
When cooked in a little water, they can be used in casseroles, etc. Use one to two quarts liquid, as you like it. For a main meal of noodles, make as directed but make it thinner and add butter, salt and pepper. It can fill you up pretty good.
Adding tuna and peas to the noodles made a good casserole. A can of cream of mushroom, cream of chicken, cream of celery, etc. may be added. |
Personal
Notes: |
Personal
Notes: This was a staple in the Gilbert home when we were growing up. Jean Carlson developed this recipe after a request from Jenny Carlisle. The "Milk Noodles" as we called them, made with milk, butter, salt and pepper was really a comfort food.
Note from Sherrie: When I make chicken noodle soup, I add some chopped celery, carrots, onion and a can of cream of chicken soup. The canned soup really enhances the flavor.
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This recipe for Grandma Geneva's Homemade Noodles is from