My friend made this for our family back just before I had surgery. While I've tried my hand at homemade noodles, my family raved about these. It took several tries and a couple of phone calls before I got it just right. Thanks to Sarah for sharing her recipe!
1 c. flour
2 large eggs
salt to taste
Dump flour and salt onto the countertop and make a well in the flour. Beat eggs and pour them into the well. Mix with a fork, and then knead by hands until dough forms. Continue to knead for several minutes. Once it becomes smooth, wrap in plastic wrap and allow to rest for approximately 30 minutes.
Spread flour on counter and divide dough into several sections, taking care to keep everything wrapped except the portion being worked with. Roll out as thinly as possible using rolling pin. Using a pizza cutter slice into thin slices (1/4 - 1/2 inch) and desired length. Set aside and continue with all of the dough.
Chicken Noodle Soup
There are so many ways to make a chicken noodle soup. I try to start out with a roasted chicken - (even a rotisserie chicken's left overs) bones and all works great. If I don't have a roasted chicken, I'll use 4-6 skinned and de-boned thigh fillets or breasts. If I'm in a hurry, I'll use 2 cans of pre-cooked, canned chicken, juice and all.
If using a roast chicken (this gives the best broth), I recommend making the broth the day before. Place chicken and bones in pot and cover with water, bringing it to a boil.
Allow bones to cook over medium heat until the meat falls off of the bones. This generally takes a couple of hours. Once the broth has cooled, cover and refrigerate overnight. During the cooling process, the grease will rise to the top and form a shell over the top of the broth. Simply scrape the grease off and throw away. Separate meat from bones and discard bones.
If using skinned and boneless thighs and breasts, cube chicken and place in pot covered with water, bringing to a boil.
Add the following
1-2 c. coarsely chopped (or whole baby carrots)
1 c. coarsely chopped celery
1 coarsely chopped onion
2-3 cloves minced garlic
2 cans chicken broth
salt, pepper, chicken boullion to taste
1-2 T. lemon juice
1 t. dried basil
1/2 t. dried parsley
Once mixture is boiling, add noodles. Cover and cook for 1-2 hours, until noodles are soft.
Crockpot method - combine ingredients in Crockpot and cook on medium for 5-6 hours, or high for 3 hours until the noodles are soft.
My biggest mistake in making this was not allowing the noodles enough time to cook. After a couple of flops, I called Sarah and she explained that they really need to cook for a LONG time, or else they'll be dense and not so tasty.