Noodles, Noodles, Noodles

Homemade Egg Noodles

From Jenny F.

1 cup flour
1 egg
1 eggshell of water
1 Tbsp butter (room temp)
1/2 tsp salt

Place all ingredients in a bowl. Stir together. Knead in bowl until mixture forms a ball and all ingredients are absorbed. Knead on hard surface until dough is smooth. Roll very thin. Cut into desired width. Let noodles dry. Fresh noodles take about 10 minutes to cook. Dry noodles take about 20 minutes.

Here are some recipes to go with you egg noodles . . .

Chicken Noodle Soup

2 qt water
4 boullion cubes
4 chicken thighs (remove skin from 3 of them)
4 stalks of celery, sliced
4 carrots, sliced
1/2 cup onion
4 sprigs of italian parsley, chopped
dash of thyme
salt and pepper to taste

In stock pot bring water and boullion cubes to a boil. Add chicken. Reduce heat and simmer for 30 minutes. Remove chicken and set aside to cool. Meanwhile add celery, carrots, and onion to broth. Continue simmering on low heat. When chicken is cool enough to handle, remove and discard skin and bones; cut chicken into chunks. Increase heat to bring broth to a boil. Add noodles and chicken chunks to the broth. Simmer about 10 minutes or until noodles are tender. Garnish with parsley if desired.

Alfedo Sauce

1-2 garlic cloves
1/4 cup butter (or for light - 4 Tbsp)
1 Tbsp flour

Melt butter, cook garlic, add flour, stir for a couple minutes.

Slowly add . . .
2 Tbsp white wine
1 can evaporated milk (for light, get fat free)
1 cup shredded parmesan cheese
1/4 tsp of nutmeg

Cook while stirring until cheese is melted.