Basic noodles made by hand. You can use the dough through a noodle press if you like, but I prefer the chunky homemade noodles in chicken soup. The dough also works for dumplings, but be careful how large of a ball you start with because they EXPAND!! I generally make the noodles while I am boiling down the chicken stock, so that I have a fresh pot of soup from scratch-scratch. Remaining stock is set aside for another day and the boiled chicken is deboned for use separately also. These noodles turn out belly filling and delicious with the home done stock!
1 C flour
1 “pinch” salt
(Pinch salt between two fingers)
Combine ingredients and roll to desired thickness on floured wax paper. Cut to desired width. Can be cooked immediately or dried and stored in the refrigerator for up to 3 days.
If you like the noodles get the stock and soup recipes below!!