Directions: |
Directions:Combine egg, salt and milk; mix together. Add flour, starting with 1 C. and keep adding as needed to keep everything from sticking. Use a fork in the beginning stage until the dough is able to be picked up and worked by hand. Continue to work flour into the dough, at some point it simply becomes a "feel" or a 'sense' of when it can be rolled out. Use a floured surface and let stand for 30 minutes. The biggest tip: ROLL THEM THIN AND CUT THEM THIN! Using an ice cream scoop to divide dough, roll into rectangles about 4 inches by 6 or 8 inches. There are two ways to cut them. You can roll up loosely jelly roll style, like a burrito, and cut into noodles as thin as you like. Or you can lay the strips out on top of each other and cut 4 - 5 at a time. Either way, run your fingers through them to separate and fluff up. Allow noodles to lay out on the counter (as long as Jeff Mowell isn't around, because he LOVES eating raw noodles and there won't be enough left to cook!) to dry or go ahead and cook them immediately. To bring it all together, whether it's chicken or beef, it is vital to have a strong, rich broth ~ and plenty of it! Until you've mastered them, knowing the amount of broth is a learning experience because the noodles can really absorb and over-thicken the mixture. Don't be intimidated ~ they are actually quite easy to whip up. To cook, add to boiling broth with meat in it, either chicken or beef. Season to taste. Cook on medium heat, stirring often to keep noodles from sticking to the bottom of the pan. Serve over mashed potatoes, just like Grandma did! |
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