2 eggs
1/2 teaspoon salt
sifted flour (about 1 1/4 cups)
Add salt to the eggs and whisk together. Whisk in 1/2 cup of the flour. Alright, I confess that I really didn't sift the flour. It didn't seem ultra lumpy, and I was impatient to get on with the noodling. Hence, the whisk. Whisks suffice for on-the-fly sifting, right? My keen rationalization skills made it make sense, and it worked out. It's all good...
Switch to a fork and keep incorporating flour until it makes a stiff dough, and you can get your hands in there without too much stickiness.
Knead thoroughly, then divide into two portions. On a floured surface, roll out each portion relatively thin. Grandma liked to then cover it with a cloth and let it partially dry. Grandma apparently never had this kind of jonesin' for chicken noodle soup; I chose to immediately cut it into 1/4"-1/2" strips with my pizza cutter.
Separate the noodles and toss them around as you spread them out. Periodically re-toss until dried.
When they are thoroughly dried, they can be stored in plastic bags for future use. Don't ask me how long because I almost always cook them as soon as the broth boils. Only a couple times have they dried overnight. Never have they seen a plastic bag.
Cook in boiling broth or add to soups until done, 15-20 minutes or more. Part of the fun is the sampling along the way, all in the name of testing for doneness.
Enjoy!
Kimmers
1/2 teaspoon salt
sifted flour (about 1 1/4 cups)
Add salt to the eggs and whisk together. Whisk in 1/2 cup of the flour. Alright, I confess that I really didn't sift the flour. It didn't seem ultra lumpy, and I was impatient to get on with the noodling. Hence, the whisk. Whisks suffice for on-the-fly sifting, right? My keen rationalization skills made it make sense, and it worked out. It's all good...
Switch to a fork and keep incorporating flour until it makes a stiff dough, and you can get your hands in there without too much stickiness.
Knead thoroughly, then divide into two portions. On a floured surface, roll out each portion relatively thin. Grandma liked to then cover it with a cloth and let it partially dry. Grandma apparently never had this kind of jonesin' for chicken noodle soup; I chose to immediately cut it into 1/4"-1/2" strips with my pizza cutter.
Separate the noodles and toss them around as you spread them out. Periodically re-toss until dried.
When they are thoroughly dried, they can be stored in plastic bags for future use. Don't ask me how long because I almost always cook them as soon as the broth boils. Only a couple times have they dried overnight. Never have they seen a plastic bag.
Cook in boiling broth or add to soups until done, 15-20 minutes or more. Part of the fun is the sampling along the way, all in the name of testing for doneness.
Enjoy!
Kimmers