In my house, food is more than calories. It’s history. I come from a long line of family cooks, and I love the connection I feel to my ancestors when I make something that has been passed down from kitchen table to kitchen table for generations.
I never knew her–a petite, fun-loving, Russian woman who took great pride in making sure her family was well-fed. But I learned the Reshatoffs’ saying about food: “Only too much is ever enough.” And, seriously, with these homemade noodles, you won’t be able to get enough.
- 1 cup bread flour
- 3/4 teaspoon salt
- 1 egg
- 1 Tablespoon vegetable oil
- 3 Tablespoons water
- Flour for rolling and dusting
- Place flour in medium mixing bowl. Make a well in the center, and add the rest of the ingredients. With a fork, stir to combine until a ball of dough forms.
- Turn out onto lightly floured surface and knead until smooth–about five minutes. Add a little water while kneading if necessary. Cover with a tea towel and let rest for 45 minutes to an hour.
- Cut the dough in half. Roll out one half into a rectangle (about 14″ x 8″), not quite paper thin. Be patient with this part. It takes a while to really get the dough to flatten and spread out. Make sure that you flour your work surface, the dough, and your rolling pin, so the dough doesn’t stick.
- Transfer your rectangle to a tea towel and repeat with the remaining dough. Allow rolled out dough to stand for at least 30 minutes (so it will dry out a bit), or heat slightly on a flat, ungreased griddle.
- Using a knife or a pizza cutter, cut noodles as desired, thin or thick (I usually do somewhere between 1/4″ and 1/2″). Cook in simmering water or broth for 5-7 minutes, or add to your favorite chicken soup recipe (see mine below!) for the last 7 minutes of cooking time.
My Favorite (SIMPLE!) Chicken Noodle Soup
- 2 tablespoons olive oil
- ½ cup diced onion
- 1 tsp minced garlic
- 1 boneless, skinless chicken breast, cut into small pieces
- 2-3 carrots, chopped
- 2 celery stalks
- 4 cups chicken broth
- 4 cups water
- 1/2 tsp parsley
- salt and pepper to taste
- Heat oil in dutch oven pot on medium high. Add onions and garlic. Cook for a few minutes, stirring to prevent burning, until onions are translucent.
- Add chicken. Cook through.
- Add broth, .water, carrots, and celery. Cook for 10 minutes.
- Add parsley, as well as salt and pepper to taste.
- When you’re satisfied with the flavors, add your homemade noodles from above (or store-bought egg noodles if you don’t have time), and cook until noodles are tender, about 5-7 minutes.
See, super easy. You can’t go wrong. And it’s infinitely better than anything you can buy ready-made in the store. I actually don’t think I’ve had canned soup in over a decade because of these simple recipes. ENJOY!
I’m sharing this post over at the SITS Girls Saturday Sharefest.