LETA'S BEST EVER NOODLES
I had my husband's great aunt show me how to make her noodles today. Here are my notes.
- •Start with 5 egg yolks and one whole egg. Add 1/2 teaspoon of salt and beat together.
- •Add some flour. We didn't measure. Keep adding until the dough is really stiff and you can't incorporate any more flour. I'm guessing at least a cup and a half.
- •Take a big cutting board and flour it heavily. There is apparently no such thing as too much flour here. Turn out the dough, form a ball or disk and roll it out a bit. Flip it over and keep rolling.
- •Check to make sure the dough is not sticking to the board. Going for paper thin here. If it's kind of sticky, let it dry out a bit before rolling up.
- •Start at a short end and roll the dough into a log. Not tight - about 2-3 inches wide is fine. Let it dry out a bit, then cut into very narrow strips.
- •Once it's all cut, use fingers to separate pieces. More drying.
- •Keep drying.
- •She said these really can't be too dry. Or have too much flour.
- •Divide in half and put in gallon bags. Throw all the excess flour in there too. Toss in the freezer.
- •So, here's the part I have only been told, but haven't done yet...
- •Bring two quarts of chicken broth to a boil in a stockpot. Add salt. Toss in the noodles - straight out of the freezer. Bring back to a boil then lower the heat and let simmer.
- •Stir often. If it gets too thin, add flour.
- •I got conflicting info on the amount of time - at least 30 minutes, possibly an hour.
- •Best served on Thanksgiving over a big scoop of mashed potatoes.