The homestead husband has been craving and asking for homemade noodles “like mom used to make” for quite a while. These were off the menu due to diet restrictions, however. But, we are now in recovery from a gluten free diet, and with all of these eggs, I decided to give noodle making a whirl.
Still suffering through a miserable cold spring (it snowed nearly every day through the first week in April), I decided chicken and noodles was on the menu. First, one of our whole, frozen chickens was placed in the Instant Pot and cooked for 50 minutes.
Meanwhile, prepare the noodles. The ingredients are placed in a medium bowl. I used duck eggs and Italian 00 flour. As we know, duck eggs are richer and higher in protein than chicken eggs, giving pasta and baked goods even more decadence. Italian 00 flour is a lower protein flour, often used for thin, but tender pizza crusts and pasta.
The best tools to mix this together are your clean hands. Add water, a small amount at a time, until the dough comes together to form a ball.
Turn the dough out onto a floured cutting board…
and knead for 10 minutes.
When your hands get tired, recruit a helper.
Cover the dough with plastic, and rest your arms for 10 minutes. Then, using a rolling pin, roll the dough out as thinly as desired. I am not very skilled at rolling, and my noodles ended up quite thick and puffy.
Cut the dough into thin strips of desired width. A pizza cutter would work great, but a large chef knife sufficed. Place the strips onto a towel to dry for a couple of hours. Cut the noodles to desired length.
While the noodles are drying, sauce some chopped onions, carrots and celery in olive oil in a large soup pot. Then add chicken broth, some shredded chicken and salt and pepper to taste. Boil gently until the vegetables are soft. Raise the heat and add the noodles. Just prior to serving stir in some frozen peas.
Dinner was a big hit. Fussy teenagers and the husband enjoyed it very much. The noodles earned the high praise of “just like mom used to make”; we will look forward to these again…but hopefully not until next fall when soup weather returns.
These soft, chewy noodles take advantage of fresh duck eggs, but any eggs will work fine.
- 2 duck egg yolks
- 1 whole duck egg
- 3-4 tbsp water
- 1/2 tsp salt
- 1 3/4 cups all purpose or italian 00 flour
Place flour into a medium bowl, making a well in the middle.
Add egg yolks, egg and salt to the well.
Add water, 1 tablespoon at a time, mixing thoroughly after each addition. Add only enough water to form the dough into a ball.
Place the dough onto a floured cutting board.
Knead for 10 minutes, or until dough is smooth and elastic.
Cover dough with plastic wrap and let rest for 10 minutes.
Using rolling pin, roll dough as thinly as possible.
Cut dough into long 1/4" strips and place onto a clean towel.
Let noodles dry for two hours.
Cut or break strips into desired lengths.
Cook in boiling water or broth for 15-20 minutes or until done.
If using chicken eggs, use 3 yolks and 1 whole egg.