Cooler air, the beginning of fall (and cold and flu season) are inspiring me to make some homemade chicken soup today. Making homemade is the best way to know what's in what you are consuming as well as controling sodium. Today I'll spend the morning making noodles for my soup. If you haven't made your own noodles, give it a try! It's much easier than you can imagine and you'll wonder why you didn't try it sooner. It's a money saver as well. The first recipe makes 2 servings, the second recipe makes a larger quantity.
Homemade Noodles
1 cup all-purpose flour
1 egg
1 pinch salt
A bit of water (I add water until I like the way the dough looks..1 tablespoon at a time)
Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry. Drop into hot chicken broth. Boil for 15 minutes.
Granny's Noodles
4 eggs
2 tablespoons water
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.
This recipe makes approximately 6 servings.
0 comments:
Post a Comment