Mom's Egg NoodlesPer person figure...
1 T water
about 2/3 cup flour (varies on day and humidity)
Mix in bowl as best you can, grab some of the dough out and put on floured surface. Roll out into a rectangle until 1/8" to 1/4" or so thick. The thicker your dough, the thicker your noodles.
Lightly dust the top with flour and roll up.
Cut with sharp knife as wide as you like them. These are a little over 1/4" wide.
Gently unroll, trying not to smash them. I add a little more flour and let them set for a bit.
Add them and any flour you had out to your chicken and broth. The flour will help thicken the chicken and noodles. If you need to you can add a little cornstarch mixed with cold water to the pot, stirring as you add it. This was 4 chicken breasts and 8 cups of broth, we had plenty of leftovers.
We eat ours over mashed potatoes and my husband and the girls add a slice of cheese under the noodles.
Thanks for stopping, these are my favs!Delete
Sounds similar to my mom's recipe too :)ReplyDelete
Best noodles ever, right? They are so fluffy!Delete
G'day! Mom always knows best!ReplyDelete