Make Egg Noodles for Now or Store in the Freezer
It is newly cleaned out not only because I "cleaned" it this week but in doing so I discovered I had plenty of great things stored to make a lovely pot of vegetable beef soup for Sunday Dinner!! The meat is simmering away this very minute.
So on to the subject at hand. Our family has long made skinny strands of egg noodles by hand and my dear Mother holds the record for them. Mine as you will see are thin but she bests me, no contest. We make rolled dumplings that are fat but it's not a noodle at our house unless it is skinny!!
With these threads of golden egg and flour goodness you can make any type of noodle soup desired. We make chicken noodle, beef noodle and a wonderful concoction with a ham bone and tomato juice boiled down to make a broth. Yum.
But for big holiday dinners we just make a side known as noodles. We use either turkey or chicken broth and simply boil the noodles 6-8 minutes until they are tender and pass your plate. It is probably the most requested and asked for left over after maybe the the meat and dessert. Children love them.
Here is how I make them:
4-5 egg yolks
2 whole eggs
2-3 C. all purpose flour
Using a medium sized bowl dip about 2 C. of flour into the center and make a well. Mix the yolks and eggs in a tea cup and beat them well with a fork. Pour the eggs into the flour and stir with the fork until it comes together and forms a stiff dough.
Using you clean hands form the dough into a ball and continue to knead until it is smooth, stiff, yet pliable. Divide the dough into two equal portions.
Now you leave it to dry. Try not to make noodles on a rainy day, the high humidity makes it hard to get them dry. That is why I did this today as it is to rain the next 3 days here.
Usually it takes a couple of hours or so and you need to check them and turn them over about every 30-40 minutes. If you have a portion that sticks. Don't panic, just run a thin bladed knife under the dough to loosen it from the counter.