Homemade Egg Noodles

Early Friday morning we left for our long journey to visit the kids in Wisconsin. After a very eventful first leg of the journey (read more here) we arrived at the kids tired and hungry. My husband was feeling quite poorly with a nasty cold as well. It was bitterly cold outside and Jack Frost had painted the kid's windows. Their house smelled wonderful! A huge pot of homemade chicken noodle soup was simmering on the stove.

Homemade Chicken Noodle Soup

Homemade soups are perfect budget stretchers. They are rich and filling comfort foods that need little more than homemade bread, rolls or biscuits to make a complete meal. Homemade chicken noodle soup has a long reputation of being the best soup when you are sick especially when you have a cold. My method can be found here.

Pictured is the homemade chicken noodle soup the kids made. Instead of the carrots and celery being incorporated into the stock as in the way I do it, they were left in slices giving a refreshing eye appeal. What made this soup special was the noodles. They were homemade egg noodles. Add the homemade noodles to the soup after drying

Economics - In many areas the recent increase in the price of flour has caused a corresponding increase in flour based products including pastas. The list of ingredients for the following recipe cost 76¢ at my prices (eggs 15¢ each, flour 8¢ per c). Broad egg noodles are currently priced at $2.49 per 750 g (26 oz) bag or 9¢ per oz. Homemade egg noodles work out to 7¢ per oz. True it is not a huge savings but it is still a savings none the less and for very little effort and the homemade egg noodles taste so much better.

Homemade Egg Noodles

2 c unbleached flour
3 egg yolks
1 egg
2 tsp sea salt
¼ to ½ c water

Measure the flour into a bowl and make a well in the center. Add yolks, egg and salt to the well. Mix into the flour using your hands. Add water 1 tbsp at a time, mixing thoroughly. Only add enough water to form the dough into a ball. Turn the dough onto a well floured board. Knead until smooth and elastic. Cover and let rest 10 minutes. Divide dough into 4 equal parts. Roll dough into thin, rectangular sheets. Roll the dough around the rolling pin then slip out the rolling pin. Cut dough crosswise into desired widths. Shake out strips and place on towel to dry, about 2 hours. When dry, break into smaller pieces if desired. Cook in 3 qt salted water 12 - 15 minutes or until tender. Drain.

Yield: about 6 cups

Note: A KitchenAid® stand mixer or similar can be used for the mixing and kneading stages. Set mixer to slow mix speed until dough forms a ball and cleans side of bowl. Increase speed to next setting for kneading.