It was a rainy afternoon when I started to put together dinner, so homemade Chicken Noodle Soup sounded like a good fit. But while contemplating my pasta choices for noodles, which were pretty slim, I remember a homemade noodle recipe I had recently seen. Homemade soup with fat, thick starchy noodles? Yes please!
My husband has a great-grandmother that made some infamous noodles and all that hype around it kinda scared me off. But after collecting this recipe that seemed accomplishable, I gave my mother-in-law a call to have a "Noodle Rundown" and she gave me a pep talk. (Thanks Beth!)
I decided to make these noodles during my 10 month old's afternoon nap as a project for my 4 year old. Nap time cooking can either be a relaxing, quiet experience, or a hurried mad dash. Unfortunately, this one was a bit of crazy movement through the steps waiting for those first waking-up noises... you can see the baby monitor in these pictures. But we got them done, and hopefully I didn't rush too much through some quality time.
I let the noodles lay out on cookie sheets with a kitchen towel over them while I made the soup, and while they dried a little, it was not an issue.
As you can see below, even a 4 year old can make these. Don't get hung up with cutting them perfectly - they are homemade noodles and perfection is for factories! I was a little Type-A supervising my son while he was cutting these, and next time, I'll back off a little.
My husband was almost surprised that the noodles were as good as they were, and both kiddos happily ate them up! This was very easy, made a manageable amount for one meal, and were, by far, superior to any pasta you can get in the store!
recipe adapted from Finding Joy in my Kitchen
serves 2 (estimate about 1 egg per person)
1 cup flour
salt and pepper to taste
Pour flour into a bowl, and make a well in the center of the flour. Crack your eggs into the well, and sprinkle with salt and pepper. Use your hands (or stir with a fork) to mush the dough/eggs together.
Plop the dough onto a lightly floured surface, knead until smooth, adding flour as you need it. Let the dough rest for about 10 minutes.
Roll out the dough on a lightly floured surface as thin as possible. (I cut the dough ball in half and only rolled out half at a time) Cut the noodles; a pizza cutter works great.
I moved them to a cookie sheet (in a bit of a rush, by the way) but DO NOT be like me and overlap them. It was a bit of mess later. :)
Then, start some water boiling, and add salt. (Or bring your soup up to a boil) Toss in the noodles and cook for 2-4 minutes.