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If you're like me and spent approximately $750* on a heritage turkey to feed 15 relatives, then you certainly made full use of the bird, including transforming the carcass into a big batch of stock. And having done this, the only logical next step would be to make some homemade egg noodles to serve with it.
This old recipe card appealed to me for two reasons: One, I love homemade egg noodles (which I've only had once, purchased from a roadside stand in Pennsylvania en route to take my son to a rural skateboard camp years ago), and Two, I love creating something from nothing, i.e., common ingredients. And there's a third reason, as well, and that's the idea of recapturing the secrets of the past, the elemental lowest-common-denominator of skills needed to make something we normally buy without a second thought. (What if egg noodles disappeared from the selves? Or your local store was wiped out in a hurricane? What then?)
All you need are three ingredients: Flour, eggs and salt. Mix them all together. Knead the mixture well on a floured board and place in the refrigerator for at least 30 minutes.
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Roll the dough out at thin as possible. You do not need any special pasta machine to accomplish this, just a flat surface and a rolling pin (or, in a pinch, a wine bottle).
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Place the dough on a cloth and let it dry out a bit. Don't worry if you've got a hole in it.
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With a very sharp knife, cut the dough into strips.
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You can drop these directly into stock and let boil for five to ten minutes, or boil these in salted water, drain and top with a pat of butter. And then enjoy the best egg noodles of your life.
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*That $750 is a slight exaggeration.
I wonder how it is that you have only eaten homemade egg noodles, did you say ONCE? Forgive me but that sounds unreal. Maybe it's a regional thing being raised with homemeade noodles most every Sunday with fried chicken.Or
ReplyDeletemaybe it's an age thing, I'm 54. In central Ohio
about every fair has a church booth selling the noodles.
I am glad that you are making them and I LOVE your site!
Thanks, Penny. While I may have eaten homemade egg noodles more than once, I only remember that one time. And they were so good, I ate them raw while driving in the car! And while I've been to plenty of fairs, mostly in northeast Ohio, I truly don't recall seeing any for sale. But now that I know, I'll keep my eyes peeled! (And don't think it's an age thing -- I'm your age plus three years!)
DeleteYou REALLY liked them if you ate them raw. LOL
DeleteGive them a try with your favorite spaghetti sauce sometime for yet another yummy treat.(Of course I mean cooked :) )Alot of people around here serve them
over mashed potatoes. That's not my style at all but to each their own.
I've had your wonderful blog post bookmarked for a couple years and finally tried making these tonight. wow, I failed at rolling them out thinly enough.. hehe. I still ate them, all buttered and peppered up. Next time I might roll them through my pasta maker a couple times first. Does cooking longer help them be MORE mushy? I know most people would want to avoid mushiness but I cooked them for 6 minutes and they were kind of.. hard to chew.
ReplyDeleteThanks Carrie. I'm sure that using a pasta machine will get your noodles plenty thin. I don't have one, so I did it the old fashioned way, but with practice anyone can hand roll them thin enough. And I do believe that the longer they're cooked, the softer (mushier) the noodles will become, as they will absorb more water.
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