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:


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.

10 thoughts on “Oodles of Noodles

  1. Carol L. says:

    All these recipes are great. The one tradional food we always have to have in this family is our turnips and mashed potatoes mixed. Very easy except for all the peeling. :)br /I buy 2 medium sized turnips and 5 lbs of potatoes.I cut them up on the small side and then boil the turnips and the same with the potatoes. Drain them each and then add cream and butter(lots):)to each pot and mash and mix them. Then just fold the turnips into the potatoes and give them a good mixing with your mixer and that#39;s it. It is really delicious with gravy. yum…I#39;ve been making this for over 30 years and just found the recipe in an Irish cookbook. Who knew ? lolbr /Carol L.br /Lucky4750@aol.com

  2. Nynke says:

    I love fennel – it tastes like aniseed in spite of being a vegetable!

  3. MiaMarlowe says:

    Daz–Ok, I#39;m going to show my ignorance here. I#39;ve never had fennel, but anything with cream is bound to be delicious!

  4. Daz says:

    My favorite recipe for holidays is actually a soup recipe. It just says homey, comfort to me.br /br /Fennel Soupbr /br /4 fennel bulbsbr /4 white onions (large)br /1 cup oilbr /Fry fennel and onion with salt and pepper until see throughbr /Add chicken stock enough to cover vegetablesbr /Simmer till softbr /Blend with hand blenderbr /Stir in 1 large container of thickened full creambr /Serve

  5. MiaMarlowe says:

    Joelle–I actually thought about that this year. We have a Boston Market fairly close and they do have holiday meals. Unfortunately, the DH doesn#39;t react well to the apices they use so it won#39;t work for me.

  6. MiaMarlowe says:

    Jeanne–Your sweet potato casserole sounds great. I#39;m fixing yams tomorrow, but I#39;m afraid I don#39;t do anything so fancy with them. I steam the heck out of them, then serve them with butter(or in my case, the spray on Zero calorie butter substitute) and either cinnamon or pepper depending on whether the diner wants something sort of sweet or not.

  7. Refhater says:

    Thanks for the recipe. br /br /I#39;d share one, but we cheat. We#39;re one of quot;those peoplequot; who order their entire holiday meal from the grocery store and then just reheat it at dinner time.br /br /Happy Thanksgiving everyone.br /Joelle

  8. Jeanne M says:

    I love the receipe for home made egg noddles and cream pies! br /br /The receipe my family loves is eas and faster. It#39;s cannied sweet potatoes. br /br /1. Boil sweet potatoes and then cut into slices br /2. Butter a casserole and heat oven to 350 3. Alternate sweet potatoe slices, pieces of butter, some brown sugar and mini-marshmellows in layers. Cover with additional mini-marshmellows. br /br /Bake until hot and browned. br /br /Quick, simple, so easy small children can help make (and eat a lot of mini-marshmellows so buy extra) and bake until hot and browned on top. br /br /Can be prepared day before, cover with alum. foil and bake on Thanksgiving.

  9. MiaMarlowe says:

    Oh, this sounds yummy, Rhiannon and may even be easy enough for a faux-cook like myself to try. Thanks for sharing.

  10. Rhiannon Mills says:

    It just so happens that I am an excellent cook and an even better baker. I#39;ll give you a recipe for the cream pies I#39;ve been working on for Thanksgiving this year. I originally found it in Better Homes and Gardens, but as I always do, I changed it and made it mine lol…br /br /You need: br /1 eggbr /9quot; graham cracker pie shellbr /1 cup of whipped creambr /10 oz. fruit or berry spread (any flavor that you want, with or without seeds)br /3 oz cream cheesebr /br /1. Brush pie shell with egg white and bake for 5 minutes on 375.br /2. In a large mixing bowl beat the ever loving tarnation out of your whipped cream until it forms stiff peaks.br /3. Add cream cheese and beat it again on high or med. high. Then, add fruit/berry spread or preserves. Beat some more. It should blend well within a few minutes and when it does, empty it all into your cooled pie shell.br /4. Refrigerate. Keep it in the fridge for at least 12 hours although BHG says 4 hours is enough…their test kitchen failed in this lol. br /br /ENJOY!

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