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.