Homemade noodles are yummy and easy to make, but they take time.   Because they take time, and because there’s a bit to explaining, I’m going to tell you how to make the noodles separate from the soup.  Also, you can use these same noodles for other things, my aunt used to make them to go with beef stroganoff.

I am by no means a professional noodle maker, nor will I claim to be the best at it.  I learned these from my great-aunt, and she could whip these out perfect.  Now I don’t know if you ever tried to learn something from an old-time cook, but if you have, you know that they don’t even have to measure anything.  With my great-aunt, it was “about two cups of this, and a dash of that”.  I measure stuff, also I don’t take the same amount of time she did to make these.  Back in the day, she would make these and then leave them out on her big butcher block counter to dry overnight.  I usually just make these for soup, so I make them and throw them in the soup, no drying.  She would also make a big batch occasionally and put baggies of them in her freezer for later.

Ingredients for noodles:

3 eggs

2 cups all-purpose flour

1 Tbsp. of milk

1 tsp saltfirst-mix-dough

Beat the three eggs in a big bowl, then mix in the tablespoon of milk.
Mix the 2 cups of flour and teaspoon of salt together in a separate bowl.  You can use less salt, or even no salt.  Mix the flour mixture into the egg and milk bowl with a fork.  You can add a little at a
time, or you can do it like my aunt who dumped the whole bowl of flour in all at once.  Mix it together until dough-ballyou start to get a bunch of little crumbly balls of dough.
Then use your hands to form the dough into a ball.  When you get the dough into to a ball, use your hands to pick it up and turn it in the bowl so that you can mush in any chunks or flour left behind.  Flour you cutting board or counter top.  Pull the dough ball out and put it on the floured surface.  Knead it down, then flip it into more flour.  Now, as my aunt told me, “don’t skimp on the flour”.  Knead the dough down again, then more flour on the counter, then flip.  My aunt told me that how much kneading you do depends on how stiff you want your noodles to be.  I would try to tell you that I only knead these a little because I don’t want the noodles stiff, but the truth is I am impatient, so I only knead them a little, basically until the dough ball stays all together.  When making soup, I pick up the dough, put it back into the big bowl, cover it with a towel and let it rest while I work on the soup.  My aunt would roll the dough flat on her counter, cover with a towel, and then let them dry for a few hours before she started cutting them. Again I’m less patient, and I don’t have the counter space for that.single-cut-dough-rolled-outdough-single-cut
When you’re ready to cut your noodles, pat the ball of dough down, then roll out flat to about 1/8th” inch.  Make sure to use more flour when you are rolling, flour your rolling-pin and counter or cutting board.  You don’t want any sticky spots, so as you are rolling out the dough, just sprinkle a little more flour on any you get.  My aunt would roll a bit then flip on more flour and roll more.  Once the dough is rolled out flat, I start by cutting single ¼” strips off the odd-shaped ends, then I cut the noodles about 2” long.  dough-stack-cutOnce I get the dough squared up a bit, then I cut long strips about 2” wide.  Then I stack the dough so that I can cut the noodles faster.    After fluffing them around on the counter with more flour and separating them so they don’t stick together, I let them sit for a couple of minutes until I’m ready to add them to the soup. cut-noodles-on-parchment

On your first try of doing this, I would suggest laying the noodles somewhere to dry and then starting your soup, because I kind of do it in the middle of making soup which can be tricky in the beginning.   If you’re like me and you don’t have a ton of counter space to leave the noodles out on, then you can lay the floury noodles on sheets of wax or parchment paper.  Sometimes I put them in layers separated by parchment in a baking dish so that I can just set them aside out-of-the-way.

When you’re ready to add them to the soup, pick up a little handful, bounce them in your hand to remove a little loose flour, throw them in the boiling soup pot, then give it a stir.  Noodles can make the pot kind of bubble up, so keep an eye on it.  After the stir, repeat the process with bigger handfuls of noodles until they’re all in.  I let them boil for about 10-15 minutes, then I turn the heat down and let them simmer for another 10 minutes while I add more stuff to the soup.  Then I bring it back up to boil, then turn down to simmer for about 20 more minutes.  After that, Soups On!

Next up, The Soup…