Grandma Fisher's Homemade Egg Noodles

The last time I was in Illinois I asked my cousin Suzy to teach me how to make Grandma Fisher's homemade egg noodles. She happened to be cooking a roast for dinner, so it was perfect timing. She made a batch, and I watched, and then I made a batch. She tossed them all together and she said no no one knew the difference between the batches when they ate them. yay! 

As with most noodles the broth gives the noodles their flavor, so use rich broth. You can use either chicken, or beef broth to cook the noodles. They are 'dumpling' type noodles, so they have a chewier texture than the dried egg noodles you find in your local grocery store. Cut the noodles as wide as you would like, just make sure to cut them as uniform as possible, so the cooking time will be the same. 

Use my chicken noodle soup recipe (as shown in the picture above - recipe found on the side bar) and you will not be disappointed! So yummy!

If you want to use the noodles in beef broth - something I do is...after you have simmered a roast until tender in a dutch oven on top of the stove ( to simmer the roast; I mix 2 cups of water with a 1/2 package (whole package is too salty for me) of Lipton dry onion soup mix, and a can of cream of mushroom soup - simmer the roast for 2 1/2 to 3 hours until tender - (no extra salt please there is plenty in the soups) remove the roast to a plate to rest, bring the beef broth to a boil, (depending on how long you simmered the roast you might have to add some beef broth, or water to the pot) add the egg noodles, bring broth down to a simmer, and simmer, stirring occasionally, to make sure the noodles aren't sticking, about 25-30 minutes, or until tender. 

                                                            

        roll the dough as thin as you can. I find it easier to divide the dough in half and roll two batches

cut the noodles any length you want - 2 inches long seem a good length

                                                  

*recipe courtesy of Suzy Fisher

1 egg
2 egg yolks
1 Tablespoon water
1 teaspoon salt
all-purpose flour

In a bowl mix with fork the egg, egg yolks, water and salt. Add enough flour to form a dough that is not sticky. About 1 1/2 cups flour. (I knead for a few minutes (until it's not sticky) to get the gluten going and then let rest, covered, for about 30 minutes, so it will be easier to roll out after the gluten has had time to calm down, so it doesn't keep springing back on you when you roll it)

After the dough naps for 30 minutes - roll out dough on wax paper that has been sprinkled with flour. Wait about a half an hour, (because Suzy said so!) and then cut into 2 inch long strips with a knife, noodle cutter, or a pizza cutter. ( I use a pizza cutter!) Lift up noodles and toss the strips with some flour and let sit for a couple of hours to dry. Cook right away, or put the thoroughly dried noodles in a ziplock bag in the cupboard for up to a month.

To cook:
Bring rich beef, or chicken broth to a boil in a dutch oven. Put dried noodles into boiling broth, ( or soup) reduce to a simmer and cook noodles for 25-30 minutes, or until tender. The broth is what gives the noodles their flavor so the richer the better.