Thanksgiving Egg Noodles
For a comforting alternative to the traditional holiday meal, try these fresh egg noodles. The simple dough, made with flour, eggs, milk and butter, is kneaded until smooth, then rolled and cut into your preferred shape. After a brief rest and drying period, the noodles are simmered in boiling chicken stock until perfectly tender and the broth thickens slightly. This recipe yields enough for seven servings.
Ingredients
- 2.5 cups all-purpose flour
- 1 pinch salt
- 0.5 cup milk
- 2 large eggs, beaten
- 1 tablespoon unsalted butter
- 1 (32 fluid ounce) container chicken stock, or as needed
Method
- Combine the flour and salt in a large mixing bowl. Mix in the milk, beaten eggs and butter. Knead the mixture for about 5 minutes to form a smooth dough. Cover the bowl and allow the dough to rest for 10 minutes.
- On a surface dusted with flour, roll the rested dough out to a thickness of 1/8- or 1/4-inch. Slice the dough into noodles of your chosen length and shape. Let the cut noodles air dry for a minimum of 1 hour.
- Pour the chicken stock into a large pot and bring it to a rolling boil. Drop the dried noodles into the boiling stock and cook them for about 15 minutes, until they are completely soft and the surrounding broth has thickened.
Nutrition (per serving)
Calories212 kcal
Fat4 g
Sugars1 g
Protein7 g
Sodium440 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorJames Noble
