I've been under the weather a bit this past week to the point where nothing sounded good to eat. If you've ever seen me...you'd wonder if that ever happened at all!
But, I digress. When in doubt, go to Grandma's Special Cure-All. Chicken noodle soup! This weeks recipe is for making homemade noodles using your dried , dehydrated and canned products.
As a rule of thumb for noodles, I use 1 large egg per cup of flour, plus added water as needed to make a dough.
So, you ask, what happens if I don't have any fresh eggs? Use DRIED.
Homemade Noodles ala Karla
This is a basic recipe. Feel free to sub different flours, liquid etc.
2 cups all-purpose Flour (or whole wheat etc)
2 large Eggs or 4 TBSP. dried Egg Powder + 8 TBSP. Water to rehydrate.
Additional 1/4 to 1/2 cup water as needed to form dough.
1 tsp. Salt
If using powdered eggs, you may mix the egg powder in with the flour & salt, but I find that you'll get a better dough by first re-hydrating the egg.
On a pastry board, make a mound out of the flour & salt. In the middle of the mound make a well. Pour the re-hydrated egg into this. Take a fork and start stirring the dry ingredients into the center until it pulls together to make a dough. If the dough is shaggy and too dry, sprinkle with water.
On a floured board knead the dough until firm and no longer sticky. I've found that if the dough sort of "squeeks", it's ready. Cover the dough with some plastic wrap, set aside and let rest for half an hour.
Divide the dough in half. On a lightly floured board roll it out until thin, sprinkle flour if sticky. Roll the dough up jelly-roll style, start at one end and cut into noodles. I like thick noodles so I cut mine about 1/4 inch wide. Shake out the noodles and lay on clean dishcloths to dry.
I remember mom making noodles when I was a little kid. She would cover the backs of the dining room chairs with a dishtowel and then drape the noodles over them to dry. I got my fanny swatted more than once for stealing a taste before they were fully dry!
When noodles are dry, drop into boiling water or broth and cook until just firm to the bite, 8-10 minutes. If in a hurry, I use canned chicken broth. Or, if in a real pinch, use water and whatever broth base you have on hand. Reconstitute according to the directions on the jar.
My favorite way to use these is Chicken and noodles, served over mashed potatoes....(must be a Mid-West thing) or Beef and noodles using home canned beef....mmmmmmm