Last week I had some questions on how I make my noodles.
Over the weekend I made up a batch and froze them in preparation for Thanksgiving.
We're expecting 18 to 20 people and all of us are pretty fond of our chicken and noodles. So I needed to make a big batch.
I started with 8 large eggs. (Please pardon the scratched up bowl I use. It's seen its share of noodle dough over the years.)
Then I added some salt and pepper. Sorry, but I didn't measure those but it was about 10 turns of the grinders.
The eggs were then beaten with a fork.
A couple of cups of flour went into the eggs.
This is what the dough looked like after the 2 cups of flour were mixed in.
Then 2 more cups of flour were mixed in. The dough became fairly stiff.
I dumped the dough out onto about another 1 and a half cups of flour and kneaded it in.
I have to say here that sometimes it takes more flour than that to get a good stiff dough. I'm not sure but maybe the weather has something to do with it.
The dough was then rolled out as thin as I could get it. (I have a big table!) I use a heavy rolling pin now but years ago, before I had a rolling pin, I just used a heavy glass.
That's where the noodle cutter comes in. It's just like using a rolling pin except that it cuts through the dough. Because I can't reach all the way across the table, I cut one side, then went around to the other side and lined up the noodle cutter with the lines that had already been cut.
Then I use a pizza cutter to cut the strips of noodles going the other way. Some people like long noodles, some like short noodles, but we like ours kind of in-between. They're probably about 3 1/2 to 4 inches long.
Tomorrow I'll cook the chicken. I do that in a pressure cooker but boiling it is also fine.
The chicken will be taken off the bone, shredded and refrigerated. The broth will be cooled and then go into the refrigerator too.
On Thursday morning, the broth will be put in a large pot along with several cans of Swanson's chicken broth - probably 6 or 8 for this size batch. The liquid will be brought to a boil and the noodles will be added in handfuls, stirring after each.
Once all the noodles are in the pot, the chicken will be added. The noodles will cook for at least a couple of hours because we like the broth to thicken.
I do stir the noodles every once in awhile while they're cooking and add more broth if needed because the noodles do absorb some of the broth.
Oh, and as they absorb the broth, they expand. That's the reason for using a big pot.