One of my fondest memories of my Grandma Gerrie (my mother’s mother) was when she taught me how to make homemade egg noodles to use in chicken noodle soup. My grandma was raised during the Great Depression and was exceedingly thrifty AND a great cook. What I remember the most is helping her string the long noodles over the backs of the kitchen chairs to dry before using in the soup.
Making the noodles is quite simple, and a batch large enough for a pot of soup requires only one egg, 1/4 cup milk. 1/2 tap salt and 1 1/4 cup of flour (plus a little for rolling out). Here’s how to make them.
Place 1 cup flour and 1/2 tsp salt in a shallow mixing bowl and combine with a fork. Add egg and milk and combine with the fork. Add more flour until dough forms and is easy to handle with your hands.
Cut dough in half and roll out each half on a floured surface into a thin sheet (1/4 inch or less thickness).
Fold up dough in half and half again (same direction).
Cut with a sharp knife into strips.
Unfold strips and lay out onto a rack (or hang over the backs of your kitchen chairs!!) to air dry, at least 2 hours. They do not need to be completely dry before cooking. Dried uncooked noodles can be stored for several weeks in the freezer but only a day or two in the fridge before they discolor.
To Cook Noodles:
Bring at least 4 cups water or other liquid to a boil (if adding to soup I add 4 cups water to my finished soup and bring to a boil before adding the noodles). Break noodles into 2-inch long strips and add to boiling liquid. Continue boiling and let noodles cook for 10-15 minutes before removing from heat.
Click Here for my simple and delicious Chicken Noodle Soup recipe.