Rolling out the Dough
I admit it. I am intimidated by the idea of making noodles. It just sounds hard and with the 846 different brands of noodles on the market, why would I ever need to make them myself? The recipe I am making for dinner next Saturday is a comfort food dish with pulled chicken, mashed potatoes and homemade egg noodles. The ingredients are very common and the only thing I had to buy for this was the chicken – I already had potatoes. The ingredients for the egg noodles are equally simple – eggs, flour, salt, and a little cream (that’s right cream – it is Mitch after all.) I just keep cream on hand these days sort of like milk and eggs – it’s a staple. I mixed the eggs and flour by hand adding a little flour at a time. Once I had a big ball of dough I let it sit out.
I came back to it after an hour and rolled the dough out flat. The directions said to heavily flour the board and I did not skimp. I am will be boiling these so a little extra flour isn’t going to hurt. Worst case it will make the broth a little more gravy-ish.
Damn Good Food says to use a sharp knife to cut the noodles, which would have worked fine but I used a pizza cutter. It worked great. (This is a tip I got from Tom Hudgens’ The Commonsense Kitchen, which I have out from the library.)
Next step was just to wait for them to dry. I am not using them until next Saturday so my plan is to freeze them. I was a little concerned that I was missing a chance to eat 100% fresh noodles so I threw a handful into a pot of boiling water with some chicken bullion and had a late night snack. My conclusion is that they probably could be cut a little thinner and that next week’s dinner will be wonderful.
Recipe #27: Egg Noodles
Damn Good Quote of the Day: I leave quite a bit of flour on my noodles to make it thick – From Aunt Fran’s original recipe card