Oodles of Noodles
In my family, food equals love. Come on, I’m sure your fam has a holiday treat that says love to them, a dish that is enough trouble to make, simply its appearance on the table gives everyone that warm, satisfied “yeah, I’m worth it” feeling.
For my crew, it’s my homemade egg noodles.
They only make an appearance twice a year–Thanksgiving and Christmas. And I’m always afraid in between times that I’ll forget how to make them. You see, domestic is not a word that describes me. I’m not Suzy Homemaker. In fact, when my DH and I were married, I couldn’t cook at all.
I am not kidding. I knew how to toss a salad and set a mean table. Period. I can’t tell you how many burnt offerings my DH received that first year of our marriage.
While I was learning to cook, I also learned to loath those experienced kitchen witches whose recipes included such phrases as “a pinch of this” or “a dab of that” and “knead until the consistency is right.” How could I know when it was right? How much is a dab? Who should I pinch for thinking I could follow this stupid recipe?
I needed specific, concrete directions with solid measurements I could reproduce faithfully.
But as I became more accustomed to the kitchen, I too began to be more freewheeling with my cooking. Now, I’m embarrassd to offer you my recipe for Homemade Egg Noodles, because it’s not as exact as I would have liked when I was starting out.
I don’t have my written recipe here with me in Boston (it’s tucked away in my Missouri kitchen), but here’s how I’ll make noodles this year:
MIA’S HOMEMADE EGG NOODLES
Beat 3-4 eggs with 1/3 c milk /strong(More or less. The amount of liquid you start with determines how many noodles you’ll end up with, so use more or less depending on how many hungry mouths will be around your table.)
Add 1/4 tsp cream of tartar, 1/2 tsp baking powder, 1/4 tsp salt.
Add flour until you get the desired consistency (Sorry, there’s no other way to explain how do it) realizing you can work more flour in as you roll it out. You’ll need to use your hands to work the flour in, but my mom says the noodles can get “tough” if you knead them too much. So work the dough until you end up with a non-sticky ball that holds together pretty well.
Roll them out on a well-floured pastry cloth so they won’t stick to the cloth. (Mom always used heavily floured newspaper, but ick! Get a pastry cloth so you have a clean surface) It’s best to roll them out the night before so they can dry out before you cut them. They will plump as they cook, so cut them thin.
Bring turkey stock to a rolling boil before you add the noodles. Cook for an hour until tender. The flour will thicken the stock. Stir often in a back and forth motion. Circular stirring will give you dumplings instead of noodles.
Good luck and have a wonderful Thanksgiving!
Now it’s your turn to share a favorite holiday recipe. Remember when you leave a comment this month, you’re entered in my daily drawing for one of my backlist books.