Homemade Egg Noodles: A Family Tradition
When it comes to comfort food, nothing beats homemade egg noodles. This recipe, passed down from my mom, is simple yet rich in flavor, My Mom was born in 1912 ~ her noodles were simple & perfect ~ and really didn’t have an ‘exact’ recipe
Ingredients:
- Three eggs
- A literal sprinkle each of baking powder and salt
- 3/4 cup of flour
Instructions:
- Swirl the eggs and add the dry ingredients. Mom started with a fork and added flour a bit at a time, cutting it in until the dough could be picked up and worked by hand.
- Working flour into the dough will eventually just become a “feel” or a “sense” of when it can be rolled out. The main piece of advice is to roll and cut them thin.
- Only after letting the laid out dough dry for around half an hour would she begin to cut VERY thin slices and loosely coil it up like a long burrito. During these procedures, flour is constantly sprayed to prevent sticking.
- Whether it’s chicken or beef, you need a robust, rich broth—and lots of it—to tie everything together. We used to have them over mashed potatoes. Until you get the hang of it, figuring out how much broth to use is a learning process because the noodles have a tendency to absorb and over-thicken the liquid.
Fear not; they are really rather simple to prepare. Enjoy the process, and you’ll soon master this delightful dish.
