In my family it isn’t Thanksgiving without my mom’s homemade noodles. We like them cooked in chicken broth and turkey drippings and poured over mashed potatoes. Can you say carb overload? Sold and served at church bazaars and harvest festivals throughout the Midwest, noodles are the ultimate in comfort food.
1 cup all-purpose flour
1 ounce milk
salt & pepper
3 cups chicken broth or stock
In a medium bowl (or in a flour well) add flour, egg and milk.
Using a fork, break the egg yolk and slowly stir flour into wet ingredients.
When most of the liquid has been absorbed into the dough turn dough out onto a floured surface. Begin hand kneading the dough to incorporate as much flour as possible. Dust with flour as needed to make a dry, non-sticky dough.
Dust countertop and rolling-pin with flour. Roll out dough into a thin sheet, about 1/8 of an inch thick.
Starting with one side of the dough roll dough up into a log, jelly roll style.
Cut dough log into thin slices to make rings.
Dust slices with flour, unwind noodle rings by lightly scooping up cut slices with both hands then let rings fall to counter unwinding. Spread out noodles on countertop so they are not piled on top of each other. Dust with flour if necessary to keep noodles from sticking.
Let noodles sit on countertop to dry for at least two hours. Noodles can also be moved to a flour-dusted sheet pan or cooling rack to dry.
Once noodles are dry they are ready to cook or can be frozen in freezer bags.
To cook noodles bring 3 cups of chicken broth to a boil. Add noodles to boiling broth. Stir to prevent noodles from sticking and to help broth thicken.
Turn down heat and let noodles simmer in broth for 30 minutes, stirring to keep noodles from sticking. Add salt and pepper to taste. Enjoy.