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Year of the Noodle: Week 7

Is this cheating?  I’m only half convinced that it isn’t.  The thing is, last week was crazy.  We were in between trips to Steamboat Springs and Aspen, trying to make five days of work fit into the three days we left ourselves.  (Yes, I realize that no one feels bad for me.)  A little busy, and a little stressed, I felt a little less interested in making something creative and time consuming.  But soup sounded fantastic.  Chickenless Noodle Soup, to be exact.  John convinced me that making egg noodles by hand to add to the soup counted it as a new recipe.  I’m not sure it’s a new recipe entirely, but I’m going to count it as close enough.  If nothing else I can claim that I’m building on what I learned last year with this year’s new noodle technology.  (Are you buying any of this?)

Regardless, this soup was still a winner, and thick homemade egg noodles only made it that much tastier.  The soup recipe can be found HERE, with the egg noodle recipe below.  When its cold outside, and you need comfort food fast, this is a great go-to recipe.

Handmade Egg Noodles

  • 2 cups flour
  • 3 egg yolks
  • 1 egg
  • 2 teaspoons salt
  • 1/4-1/2 cup water
  1. Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
  2. With hands, thoroughly mix egg into flour.  Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.).
  3. Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
  4. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
  5. Cook in 3 quarts boiling salted water (or in soup) 12 to 15 minutes or until tender.

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