It’s the Saturday after Thanksgiving, which means I have done a ton of cooking in the past few days. It wasn’t just the turkey dinner — which I started cooking at 6 a.m. because I’m a loony person — but also a dinner the night before for a friend who came to visit, as well as using up leftovers the day after. My husband hasn’t been feeling well, so I took the opportunity to turn our leftover turkey into turkey soup. Did you know that scientists say chicken soup is actually good for the common cold? Because the only difference is that I used turkey instead of chicken, I figured it would have the same effect.
But I’m getting ahead of myself because this post is about the noodles in the soup, not the soup itself (that will come later, I promise!)
The key to making good homemade noodles is getting the dough as thin as possible. If it’s still slightly thick, the dough will puff up in the boiling water (or stock) and make a chewy, thick strip of dough.
Start by cracking two eggs into a well in the center of 1 cup of flour.
I prefer to let Millie the Mixer do most of the work for me — she’s a sweetie like that — but if you don’t have, just start mixing it all together with your hands. It will eventually come together to form a dough.
You might need to add a little extra flour. I did. Let it keep going on the dough hook (or in your hands) until it’s formed a clump that’s no longer tacky or sticky at all. I let Millie mix for a good 5-10 minutes. Once it’s to the right stage, turn the dough out onto a flour surface, knead it a smidge with your hands, and form it into a ball.
Let it rest for about 20 minutes, and then roll it out with a rolling pin. Do your best to get it as thin as possible.
Let it dry out a little bit, and then use a pizza cutter to cut it into strips. (or squares or circles, or whatever floats your boat.)