This weeks recipe is Homemade Egg Noodles. This recipe was given to me by my mother and given to her by her mother. If you’re looking for a hearty meal to serve your hungry family or take to as a covered dish, this is the one. It’s filling and has that homemade comfort food taste that has family and friends asking you when you’ll be making noodles again.

You can make this one of three ways. Featuring a roast, chicken or the noodles will stand on their own if you do not wish to add meat to your dish (that would be me). I normally make a roast or even stew meat and noodles for my family and then I make a side pan of noodles with  bullion. I personally do not care for the meat to be mixed in with my noodles. Yes, I’m a wee bit odd.

Ingredients:

Eggs – You will need a minimum of 2 eggs per adult. Once you’ve made the noodles you will have a feel for how many eggs to add for your family.

Flour – I use white unbleached self rising but feel free to try other flours and let me know how it worked out.

Salt & Pepper to taste. I add a bit in when I’m whipping the eggs but not too much because the roast water or bullion based water will have salt as well.

If you are going to serve with a roast you will need to start out with a BIG pan. Remember you’ll be adding thick noodles in with the cooked roast or bullion based water.

In a BIG pan with a lid add your roast and seasoning. Fill the pan half full with water and cook over med to med-low heat until cooked through. Keep in mind the longer you cook you roast the more tender it will be and it will fall apart easily to blend in with the noodles.

Once the roast is done 4+ hours. Remove the roast from the pan, placing it in a big bowl or plate to cool while you begin making your noodles. Leave the water in the pan an keep the heat set to med-low until you start to add your noodles. Then you will turn it up to medium heat.

In a bowl crack as many eggs as you feel you’ll need for your family. Last night I used 6 eggs for 3 people. Add in a bit of salt and pepper and whisk. Next add a cup of flour and mix with a fork. The dough will be sticky. Then continue to add in flour a little at a time until the egg noodles start to form a soft-ball.

I rolled mine out on a flour covered cookie sheet but I normally just roll mine on my counter. BUT if you can not cut without making a mark on your cabinet top, I’d suggest the cookie sheet.

Flour your surface, either the cabinet top or cookie sheet liberally. In the picture show below I rolled my dough in TWO separate batches. Roll your dough to anywhere from pie crust thin for thinner noodles to double the thickness for a pie crust for thick hearty noodles.

I cut mine with a sharp pizza cutter for quick and easy handling.

Your dough may stick in spots to the counter or cookie sheet. That is fine. Just take your pizza cutter and lift the noodle off the surface. It will cook just the same.

Make sure your seasoned water in your pan has come up to just below a boil. Then start dropping your noodles in one at a time. After adding a few be sure to stir to keep them from sticking together. Also, the added flour in the water will help create the gravy as the noodles cook.

Once your noodle are all in the pan, reduce the heat to med-low and allow to cook for at least 45 minutes for a tender egg noodle.

While the noodles are cooking you can use two forks and pull your roast apart and slowly stir the roast back in with your noodles for the remainder of the cooking time.

They reheat wonderfully and seriously we rarely have any leftovers.

For the busy cook. Prepare your roast in the crock pot. Then when you are ready to create a pan of bullion based broth and start creating your noodles.

Middy Faye’s Homemade Egg Noodles and Roast Beef.

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