Make it Monday ~ Noodles

Okay…so I’m a day late. Been some issues around here with our furnace and our dog. They were more important than a blog post but I’m still here today.

Today, I want to share a recipe for something that we all know and love! Noodles! You can’t make chicken noodle soup or chicken alfredo without them.

I don’t have any photos but will get some the next time I actually make some.

My recipe comes from an old Fannie Farmer cookbook. It was originally published in 1896 and is hands down my favorite cookbook. You can get new prints used through Amazon for around  $5 and it’s well worth it, especially if you like old fashioned recipes with grandma’s home cooking tastes.

The recipe is called Homemade American-Style Noodles.

Ingredients:
3 egg yolks
1 whole egg
1 tablespoon salt
2 cups flour

Directions:
Beat the yolks and egg until they are light. Beat in the salt and 3 tablespoons of cold water. Using your hands, work the flour into this mixture to make a stiff dough. Cut into three equal parts. Cover with plastic wrap and let rest a few minutes. Dust a board or pastry cloth with flour and roll out one part of the dough as thin as possible. Cover with a dishcloth and let rest for 10 minutes. Repeat with the other two pieces. Sprinkle one sheet of dough very lightly with flour and roll up like a jelly roll. With a sharp knife, cut across the roll into 1/8″ wide strips for fine noodles and 1/2″ wide for broad noodles. Open out the strips and hang over a broomstick or chair to dry. (I use  wooden spoons over a stock pot).
They will be ready to cook when they have lost their surface dampness. About ten minutes should be enough. Bring a large pot of boiling salted water to a boil and drop the noodles in. Boil vigorously until just tender, roughly 5-10 minutes depending on how thin the noodles are. Pull one out with a fork to taste and determine doneness.

Following this recipe in the cookbook is also a recipe for Alfredo’s Noodles.

Ingredients:
1/4 pound noodle, 1/4″ thick
1/4 pound unsalted butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 teaspoon freshly ground pepper

Directions:
Have a large cowl warmed and ready before you cook the noodles. Drain the cooked noodles and put them into the bowl. Quickly add remaining ingredients, tossing briskly to coat all the noodles, and serve at once.

There are about 20 different recipes for these noodles with a multitude of variations. You can also flavor your noodles too. Instead of adding cold water, you can use cold carrot or spinach puree. I’m thinking of trying some with pumpkin and the alfredo topping, just to see what it tastes like as a nice fall alternative.

If you try any recipe shared, we would love your feedback and to hear of any successful alternatives or even failures! Just leave a comment or a link if you repost!

Happy Eating!

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