What says, “I love you,” better than homemade noodles in homemade soup? Nothing. Add these to your favorite soup and improve someone’s day.
Makes 1 pound of thick, hand cut noodles – enough for a big pot of soup.
6. oz. AP flour
1 tbls. + 1 tps. butter
1/8 tsp. salt
2 whole eggs + 2 more yolks
- In a large bowl, mix salt and flour together. With your fingers, rub the butter into the flour (creating a “crumby” consistency.”)
- In another bowl, whisk together the eggs and the yolks. Gently mix into the flour mixture until it comes together. Use your hands and knead to make sure that the flour is evenly incorporated (Stretch the dough apart looking for wet spots if it doesn’t seem that all of the flour from the bottom of the bowl is being used.)
- Divide the dough into four pieces. With a rolling pin, roll each piece out flat, sprinkling with flour and stretching it out as you go.
- Let each sheet rest on a pasta rack for 20 minutes (or create a makeshift way to drape a sheet of dough – over the side of a large mixing bowl works well.)
- Start with one sheet. Be sure that both sides are floured. Gently roll it up and cut ribbons with your knife or pizza wheel.
- Cut across into smaller pieces. Repeat with each sheet.
- Add your noodles to soup about 5-10 minutes before the end of its cooking time.
- If you want to go for speed, use a pasta roller instead of a hand cutting the noodles. Decide what thickness you would like and create a more consistently shaped noodle.
- These noodles, unlike dried noodles, don’t really absorb any extra liquid from your soup. They hold up well for reheating.
- Need a good chicken soup recipe? Start with homemade stock and add what you like.
- Adapted from The Joy of Cooking