I decided that even though I don't feel good, and I would rather just spend all day, I would take the time to make homemade noodles for my soup. There's something so comforting about homemade noodles. You can taste the love that went into making them - even when I'm making them myself.
Noodles are not hard to make at all. They just take a little patience and muscle (if you don't have a pasta machine or attachment for your stand mixer). They can be made a head of time and dried, or used right away. I made mine when I started my chicken stock, so they dried while the stock was simmering. I can almost taste the fruits of my labors. . . I just have to wait a little longer. (Now if I could get the kids to clean the house instead of me I'd be on Cloud 9.)
Pasta dough can be made in different ways: eggs and flour, water and flour, eggs and flour with a little water or eggs and flour with a little milk like I made today. All ways are delicious, and they all have their place in the culinary world. I'm not going to debate which is better, or which is best to use for any numerous applications. I'm just sharing this version with you today.
It all starts with two bowls: One with flour and salt, and the other with eggs and milk.
Just whisk together the eggs and milk, and add them to the flour and salt. (I prefer to use a fork, so I can use it to mix the dough as well.)
Stir the wet ingredients into the dry ingredients. . .
until it starts to come together and clump up like this.
This is when I ditch the fork and use my hands. Just press . . .
and fold . . . And repeat until the dough comes together into a solid mass.
If you have a little flour left over, that's o.k. The most important thing is that the dough comes together and starts to feel soft.
Wrap the dough in plastic and let it rest for at least 30 minutes. (I do this on the counter, instead of in the fridge so that it's easier to roll out.)
After the resting period, place the dough onto a floured surface,
and roll it out using a rolling pin (or pasta machine if you are so blessed).
This takes time and muscle, but keep working with it. I think it took me a good 5 minutes to roll the dough out to about 1/4 inch thickness. I try to roll it as thin as I can get it, because it will expand a little when it cooks and I like my noodles on the thinner side.
The next step is to cut your noodles. If you are doing it by hand, like me, then a pizza cutter is the easiest tool to use. I cut mine about 1/4 inch wide, but you can make yours as skinny or as wide as you'd like.
Then, if you so choose, you can cut the noodles horizontally to be as short as you would like them. I like my noodles to be just a couple inches long, so they are like the ones that come in the red and white soup can that I grew up eating.
The final step (if you don't have time to dry them) is just to break up all the noodles, and make sure they are all separated from one another.
If you are using them right away, then shake off as much flour as possible and drop them into simmering broth or soup a few at a time, so they don't stick together. Cook for 8-10 minutes or until tender and they are done!
If you do choose to dry them a bit before using (which is preferred), then just spread them out and let them sit until you are ready to cook them. They freeze beautifully if you are so inclined. Just lay them out in a single layer on a cookie sheet and put in the freezer until hard. Then put them into a labeled zip-top bag and freeze for later use.
stock to see if I can finish my soup now.
Here's the recipe:
from The Mama's Girls
2 cups flour
1 tsp. salt
2 large eggs
3 Tsp. milk
Put salt and flour in a bowl and stir together. In a separate bowl, beat eggs and milk with a fork. Pour the wet ingredients into the dry ingredients, and mix with a fork. When the dough starts to come together, knead with your hands (press, fold, repeat) until a stiff dough is formed. Wrap the dough in plastic and let it rest for at least 30 minutes.
Sprinkle a clean work surface with a little flour and roll the dough out to about ¼ inch thick (or thinner) Slice it into thin strips with a pizza cutter, and then again horizontally to make the noodles as short as you would like. They can be used right away, or dried for 2 hours before cooking. To cook, sprinkle the noodles into boiling soup or broth, a few at a time, so they don’t stick together. Boil about 10 minutes or until tender.