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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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There is nothing better in soup than homemade noodles. I always make these for my Chicken Noodle Soup over Mashed Potatoes. It's so easy anybody can do it! Ingredients:
1 large egg |
2 tablespoons milk |
1/2 teaspoon salt |
3/4-1 cup sifted flour, just enough until dough forms a ball and can be handled without sticking |
Directions:
1. Beat egg in a mixing bowl; add milk and salt, mix well.
2. Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking.
3. Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes.
4. Slice vertically 1/8 wide for thinner noodles or 1/4 for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length.
5. Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
6. Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.
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