The Comfort of Homemade Noodles

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It’s been very cold outside (at least 10 below wind chill factor)  this past weekend here in the Chicago area, which means in my kitchen, it’s time for Great-Aunt Margie’s homemade noodles.  I have been making them for as long as I can remember.  The noodles can be put into soups or served alongside a stew.  They can be cut thick or thin; however you prefer them.  We usually like them cut on the thicker side.  I make them whenever I have a roast chicken, turkey, or beef soup bones, and use the bones to make a rich stock.  I chill the stock overnight, skim off the fat, heat the broth, and add the noodles along with whatever vegetables sound good at the moment.

When I was young and spending part of the summer at Aunt Margie’s home in Iowa, she always made these noodles – with no recipe, of course.  Once as she was making them, I asked her to throw in whatever she usually did, but I would measure and write down the exact amounts.  The recipe follows for you to try.

The ingredients are mixed, dough is divided in half, and each portion rolled out on a heavily floured workspace to desired thickness.  The rolling pin in the foreground is one that I bought in Italy.  It’s beautifully handmade and used for cutting thin noodles.

I like the thicker-cut noodles.
Since it was so cold outside, I decided to roast a turkey and make turkey and noodles with the leftovers.  I would have to say of all the ways I use the noodles, this is my favorite.  It’s like a big bowl of comfort!
Great Aunt Margie’s Homemade Noodles
2 large eggs
4 Tablespoons milk
1 teaspoon salt
2 cups all-purpose flour
Additional flour for rolling out noodles
In a mixer bowl using paddle attachment, combine eggs, milk, and salt.  Add flour and mix until it forms a ball.  Divide dough in half and place on a heavily floured work surface.  Roll out dough, one ball at a time, to desired thickness.  Let dough rest for 20 minutes before cutting into noodles.  Toss all cut noodles together with flour and spread into one layer, not letting noodles clump together in a pile.  Allow noodles to dry at least several hours, or they can sit for the day until you use them.  I usually make the noodles mid-morning and let sit until dinnertime, occasionally tossing the noodles during the day.  Heat broth to boiling, add noodles, reduce heat to medium and cook until noodles are done, having a bite to them, but still soft and somewhat chewy.

 

One Response to The Comfort of Homemade Noodles

  1. MsZin February 5, 2013 at 2:58 pm #

    One of my husband’s aunts was his family’s noodle expert. She always made them for holiday dinners, and they were delicious. I wish now that I’d learned her recipe. I’d love to have a bowl of Mary Helen’s noodles with some chicken or turkey and broth.

    I’m going to try Great Aunt Margie’s recipe. I bet it’s very much like Mary Helen’s.

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