My mother, her mother, and HER mother made these noodles. My children, and most of my nieces and nephews can make them, too. A reasonable estimate is that my mom has made these noodles several hundred times, and that might be guessing on the low side. We eat them for every holiday, nearly every birthday, and most Sundays. Uncooked noodles freeze beautifully. Bag them up in freezer bags, freeze, then give away as gifts.
They’re made with sifted flour, egg, salt and water. That’s it. The trick is in the handling of the dough… and having patience. It takes a little practice but by the third batch, you will be feeling pretty good about your noodle skills.
Clear a big table to dry the noodles before cooking. My great grandmother dried her noodles on the back of chairs because she had so little table space.
In a large bowl, add your sifted flour. Make a hole in the middle, then add your beaten eggs. Add salt.
Fold the flour into the eggs, around and around the bowl, until you have a dough ball.
Toss sifted flour onto an open surface. Splat that dough ball onto the flat surface. My mother always lays down an old feed sack before rolling out her dough, which makes clean up easier. Knead your dough about 3 minutes. You know you have kneaded enough when the dough no longer sticks to your fingers. Then use your hands to flatten out the dough.
Grab a rolling pin. Start in the middle of the dough circle, and flatten from the center out. Add sifted flour (in small amounts) if the dough sticks to your rolling pin. Turn your dough a quarter turn. Continue to roll from the center out. Keep turning your dough by quarter turn until you get a flat round circle, about 1/8 inch thick.
Cover with a kitchen towel or feed sack and let the dough “age” about 20 minutes.
Sprinkle a little flour across the dough. Start on one end and roll the flattened dough ball into a long cigar. If the dough layers stick, add sifted flour until they don’t stick.
Slice strips off the dough cigar about 1/4 inch thick (I’ve watched my mom do this many, many times).
Unravel strips and lay each flat across the table. Cover with a thin dish towel or feed sack. Let the noodles dry overnight.
Here’s the thing about noodles. Oddly (or grossly) enough, they are almost as good uncooked.
Yes, you will be eating raw eggs. But I dare you, no, double dare you, to not snatch a few noodles before they make it to the cooking pot.
Bring 3 cans (approx 16 ounce cans) of chicken broth to a boil. There should be more than enough broth to cover the noodles. Add noodles, a few at a time. You don’t want to add them too fast because you will lower the temperature of the broth. Boiling, even lightly, will keep the noodles from sticking.
Reduce to slow boil and partially cover with a lid for about 20 minutes. Stir often (to avoid noodles sticking to one another).
My mother always adds shredded chicken, but you don’t have to. Homemade noodles are a heavenly comfort food all on their own.
- 2 cups sifted flour
- 3 large eggs, beaten
- 1½ teaspoon salt
- ½ teaspoon water (amount of water depends on size of eggs. If the dough doesn't stick together, sprinkle in more water)
- In a big bowl, add sifted flour. Make a hole in the middle, then add your beaten eggs. Add salt.
- Fold the flour into the eggs, around and around the bowl, until you have a dough ball.
- Lay the dough ball on a solid floured surface. Knead it about 3 minutes (turn it over and over). When your fingers no longer stick to the door, then you know it has been kneaded enough.
- Use your hands to flatten out the dough.
- Take a rolling pin. Start in the middle of the dough, and flatten the dough by pushing towards the edge of the circle.
- Add flour if the dough sticks to your rolling pin.
- Turn your dough a quarter turn while continuing to flatten the dough from the center out.
- Keep turning your dough by quarter turn until you get a flat round circle, about ⅛ inch thick.
- Cover with a kitchen towel and let it age (sit) for about 20 minutes.
- Add a little flour across the top of the dough circle.
- Start on one end and roll the flattened dough ball into a long cigar. If the dough layers stick, add flour until they don't stick.
- Slice strips off the dough cigar about ¼ inch thick.
- Unravel strips and lay flat across the table.
- Cover with a cloth and let them dry overnight.
- To cook:
- Bring 3 cans (16 ounces) of chicken broth to a boil. It should be enough broth to more than cover the noodles.
- Add noodles a few at a time so that boiling never stops.
- Reduce to slow boil and half cover with a lid.
- Simmer 20 minutes. Stir occasionally to ensure the noodles don't stick.