noodles

There are few things in life more soothing than a bowl of grandma's chicken noodle soup.  Last week, during the torrential downpour in Los Angeles, I decided that noodle soup would be just the ticket for a Sunday afternoon project.

While the sound of making homemade noodles may seem daunting, it is actually relatively simple and requires only a few ingredients:  3 cups flower, three eggs and 2-3 tablespoons milk.  (NOTE:  If the consistency is a little dry, add another egg and another tablespoon of milk).

1. On a clean surface, place flour and use the measuring cup to make a well shape;
2.  In the center of the well, place three cracked eggs and 2 tablespoons of milk;
3-5  Using a fork scramble the egg mixture in the flour;

6. With your hands, roll the flour mixture into a ball;

7.  Use a rolling pin to spread the dough out;
8.  Roll the dough until it is about 1/4 of an inch thick;
9.  Roll the dough up;
10.  Use a knife and slice the rolled dough into pinwheels and then roll the pinwheels out.

Next its time to make the chicken stock.  Take a whole chicken and 4-5 cups of water and put in a large pot.  Cook the chicken covered until the meat falls off the bones - about 1 hour.  During that time add more water as needed.

After the chicken is done, remove from the pan, and drain the stock through a strainer. Then after the stock has settled skim the fat off the top with a ladle.

Next, take the whole chicken and pull the meat off the bones.

Add the chicken, 1 cup of carrots, 1 diced medium onion, 2 stocks of celery, half of the noodles, and salt and pepper to the stock.  Boil the mixture for about a half an hour, or until the noodles and vegetables are soft (add water as needed).

Serve the noodles with bread and peanut butter, yummy!

Leave the remaining noodles on the counter, and cover with a dry dish towel for about 8 hours.  After the noodles become brittle, place them in a gallon size plastic bag, and place in the freezer to use at a later time.