I am certainly in love with all things soup this time of year (as well as all things pumpkin like I mentioned in my last post…), but let’s face it, it’s officially fall! And even though we’ve been having unseasonably warm autumn weather here in the Midwest, that is no excuse for not making favorite homemade soups!
These easy, four ingredient egg noodles are the kind my mom used to make when I was a kid. Instead of cutting them into long strips like I did, she would cut them up into short, fat, square-is, stout chunks and toss them into a pot of chicken soup, or chicken pot pie and they would ball up into something that was close to dumplings.
You can cut them however you’d like, but one things for sure–if you are a noodles or dumplings nut, you may want to double the recipe. Beware that they will expand! So you may have to experiment with the amount you make, according to how much soup you have 🙂
With this recipe (not doubled) I easily was able to have enough noodle to soup ratio for your standard stock pot (6-8 qt.)
You will need:
A large mixing bowl
A floured, flat surface
A Rolling pin
A sharp knife or kitchen scissors
A cutting board or surface
1 medium egg, beaten well
2 Tablespoons milk ( I recommend using real cow’s milk…)
1/2 teaspoon of kosher salt
1 leveled cup of sifted (important!) all-purpose flour
1 teaspoon of spice/seasoning (such as poultry seasoning, or oregano!)
*You can add 1/2 teaspoon of baking powder, but it’s not entirely necessary.
I use Clabber Girl :
- Whisk together the egg, salt and milk.
- Gradually pour in the flour and mix in gently a little at a time until it is completely incorporated.
- The dough will be sticky at first, but add a little bit of flour in order to roll it into two balls. Let it rest for about 15 minutes at room temperate to give the gluten a chance to relax.
- Roll balls into flat spheres with your rolling pin, and keep spreading them until they’re about 1/4″ thick. (Or the thickness can be to your liking!)
- Using a sharp knife or kitchen scissors, slice the dough into as thin or thick of noodles as you’d like.
- Gently drop the dough strips little by little into your hot soup. Do this near the end of your cooking time. It only take a few minutes for them to cook up to perfection!
- You can use both spheres of dough or save one for later. Tightly wrap in plastic cling and refrigerate or freeze. Be sure to use within one week!
Form into two balls
Flatten and cut into strips
Drop into hot soup on stove or crock pot!
So easy. So simple. So GOOD!
Next time, I will share my delicious homemade chicken noodle soup recipe as well. Also, my honey-butter corn bread is scheduled to be posted some time this season, too!
And as always….enjoy!