Saturday, November 10, 2007

Homemade Noodles

I like to make chicken noodle soup. Especially now that the weather is turning colder. I think it is the perfect fall/winter meal. Justin likes my soup but has always said it was 2nd best to Grandma Smith's because I didn't make my noodles from scratch. So I found this recipe in the Better Homes and Gardens cookbook and made some and I have to say, I will never go back. These noodles were easy (took about 1.5 hours from start to finish) and delicious!

2 cups all-purpose flour
1/2 tsp salt
2 beaten egg yolks
1 beaten egg
1/3 cup water
1 tsp cooking oil or olive oil (I used cooking oil)

1. In a large bowl stir together 1 and 3/4 cups of the flour and salt. Make a well in the middle of this dry mixture. In a small bowl combine egg yolks, egg, water, and oil. Add to the dry mixture and mix well (I had to add 1/4 cup extra water to get the consistency right. You may not, but just in case your dough seems a little dry, you can add some water.)
2. Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (approx. 10 min.) Cover and let the dough rest for 10 min.
3. Divide dough into 4 equal portions. On a lightly floured surface roll each portion into a large square (try to make it as thin as you can). Let them stand uncovered for 20 minutes.
4. Cut the noodles. I used a pizza cutter to cut mine and it worked like a dream. It took only a couple minutes to get my noodles all cut. Depending on how you like them or what you are using them for, you can make them as long or short, thick or thin as you like. For my soup, I liked them about 2 inches long and about 1/2 inch thick (remember the noodles will expand a little when you cook them).
5. Let the noodles dry overnight or until completely dry. Missy said that she prefers not to dry them, but to use them wet. I dried mine for almost 24 hours. I guess that if you make them far enough ahead, why not let them dry, but if you are in a time crunch, they can be used wet. **Once the noodles are dry, they can be stored in an airtight container in the fridge for 3 days. Or they can be put in the freezer for up to 8 months!
6. The amount of time they take to cook depends on a lot of things: how big they are, how dry they are, how firm or soft you want them to be, etc. So put them in your soup last and then check them every minute or so. Mine (that were completely dry) took about 15 minutes).
**Delicious side notes: 1. These noodles were even better over the next few days. They absorbed the flavors of the soup and softened up even more. Yummy! 2. You can add things to step one to flavor your noodles. You could add oregano or parsley to enhance the flavor of your soup or whatever. I am going to try this next time!


Kerstin said...

I love homemade chicken noodle soup and I actually made some the other night. I used Amish noodles and they tasted like home made. It was really yummy.