You can add dried herbs for flavored noodles also.
Sunday, February 27, 2011
It is cold and damp and dreary out. The Grandkids are coming and I decided Home made Chicken and Noodles. This is the copy of the recipe I found in BH&G from June of 1989. You use a food processor to mix your dough and roll it out to the thickness you want and cut and dry or cook right away. I use it all the time and have worn out two food processors making it. Not sure you can read the ingredients, but it is easy. 2 eggs, 1/3 teaspoon of salt, 1/3 cup of water, 1 teaspoon of olive oil and 2 1/3 cups of flour. Add all to food processor and mix on high with large blade until it forms a ball. If it crumbles then add a few more drops of water and it will for ball. Let rest and then roll and cut. You can dry them or use fresh. Bring liquid of chicken stock or beef stock to a boil and drop in. Cook on high until tender. About 20 minutes depending on the thickness of the noodles. Hope you like it Chris ps. Double click on the recipe and it will come up larger.