It’s Kitchen Witch Wednesday
I have many, many fond memories of watching my grandmother, and my mother, make home made egg noodles. No fancy machines for them, they made the dough and rolled it out by hand.
I used to be fascinated by how thinly my grandmother would slice the noodles. And these days, I am even more amazed because I realise how dreadfully dull all of her knives were! Read what I have to say about kitchen knives!
I never saw her look in a recipe book for her noodle recipe, it was all up there in her head. I, on the other hand, have made a point of writing it down. So that in future years, my children and grandchildren will know how I did it.
Grandma’s Recipe for Egg Noodles
- 2 large eggs
- pinch salt
- 1 tsp water (I put the bowl under the tap in a slow stream for a 2 count)
- about 2 cups all-purpose (plain) flour
- Whisk the eggs in a large bowl with the pinch of salt and splash of water until frothy. Grandma used a fork and so do I, but you
can use a hand balloon whisk if you want
- Add enough flour to make a firm dough – use the fork to mix until it gets to be too firm, then work the dough with your hands incorporating more flour. Form it into a ball, and let it sit for about 15 minutes.
- Divide the dough up into quarters for rolling out one part at a time.
- Using plenty of flour on your rolling pin and the counter, or board, roll the dough out until the desired thickness. I generally go for about 1/4 – 1/8 inch thickness.
- Flour the top and using a sharp knife divide the dough in half. Fold one side over onto the other. Flour the new top, cut in half, and fold over again. Keep doing this until you have a rectangular shape about three inches wide.
- Be sure to use plenty of flout between each layer to keep them from sticking together!
- Using the sharp knife, now slice the noodles the desired width. Grandma made hers really narrow, I generally go for noodles between 1/4 – 1/2 inch wide.
- Gently, pick the noodles up and let them fall into the floury bowl being careful not to squeeze them together. Then repeat theabove steps with the other dough balls.
You could, if you were so inclined, leave the noodles out flat on a tray to air dry, but I never bothered with that.
No, these noodles aren’t going to be a uniform size or shape. But if you wanted that you could just but a pack of dried egg noodles, couldn’t you.
Now, on to the soup!
- Get yourself a whole chicken. If you’re being frugal like me, roast the chicken one day, then use the leftovers for making this soup another day.
- Put the chicken into a large pot, add enough water to cover plus a quartered onion, a couple cloves of crushed garlic, a
couple carrots, some salt and pepper, a bay leaf, some fresh parsley, and perhaps a couple sprigs rosemary or thyme.
- Put it over a medium heat and bring it up to the boil. Reduce the heat to a simmer, cover and leave it to cook for a couple hours at least.
- The longer you can leave this cooking, the better as flavours and nutrients will come out of the bones. Once it’s simmered long enough, remove it from the heat and carefully using a slotted spoon remove as much of the chicken and other bits as you can.
- Once the chicken has cooled enough, use your fingers to pull as much meat as possible from the chicken. Save that in one bowl. I put all the scraps – the fat, skin, and other juicy bits into another bowl to feed my dog. The bones go out into the meadow for the foxes. By the time it’s boiled this much, most of the bones are soft enough I can crush them with my fingers.
- Tear the chicken into bite sized pieces. Carefully strain the resultant chicken stock then return it to the pot and add back a bit more water if you think it necessary. Add the chicken back in along with some chopped carrots, leeks, peas, corn or other seasonal vegetables.
- Taste and season with salt and pepper. I like to add a dash of Tabasco Sauce as well, not for the heat but just to lift the flavours a bit. Bring it all up to a boil, then reduce the heat and leave to cook for about 20 minutes. Until all the veggies are soft.
- Bring the soup back up to a hard boil. And slowly add your egg noodles, a handful or two at a time, letting the soup come back up to a boil and stirring constantly in between each handful. Once all the noodles are added, give it one last stir, cover it, and leave it to cook another 20 minutes.
- Taste and adjust the seasoning to your liking. And serve.
This makes a big pot, enough to feed a small army. Or 4 hungry males. Or 6 – 8 average adults. Grandma had 9 children and lived on a farm, she always cooked big meals.
I’ve never tried freezing it, but can’t see why that shouldn’t work.
Oddly enough, when I was growing up this was always served over mashed potatoes, and to this day it is probably one of my ultimate in comfort foods. Chicken with home-made noodles, over a bed of mashed tatties. I am certain this odd pairing of noodles with potatoes came about because my grandfather didn’t consider it to be a proper dinner if there weren’t potatoes on the table.
More chicken soup from another’s Grandma:
- Nana Kate’s Chicken Soup – It Will Cure What Ails You. (kitchengrandmothers.blogspot.com)