Homemade noodles are one of those foods that make me think of my childhood.  In my memory we ate them often…and always with chicken.  My mom would buy the whole chicken and cook it until it was fall-off-the-bone tender and yummy.  Add to that some gravy and pour over homemade noodles or dumplings.  Comfort food, for sure.

Also in my memory is that we had chicken often.  A lot.  Or at least my child brain and taste buds thought so.  How could I ever get tired of chicken and noodles?   Pretty sure I bought my mom a chicken cook book for Christmas one year.  Guess I was looking for some variety.  Now I’m a mom.  Head chef and menu planner.  I’m a bit sensitive to constructive criticism when it comes to the meals I’ve prepared.  Sorry, Mama.

Back to present day.  I like winging it when I cook.  I don’t always follow recipes exactly.  And I often like to change ingredients to see if I can improve the finished product.  So, par for the course, I changed this recipe.  I browsed some noodle recipes on Pinterest and got the main idea of noodle-making.  I decided to sub some of the regular flour with some potato flour and cornstarch.  Just aiming for a little more fluff.



(Milk didn’t make it into the group picture.)


Mix together dry ingredients. I used a KitchenAid stand mixer.

This recipe can also be mixed by hand.


Make a well in the middle.  Ready to receive the eggs and liquid gold.  Uh, butter.


Lightly beat eggs.  Whisk in melted butter.


Pour egg and butter mixture into waiting well.


Using paddle attachment, mix dry mixture with eggs and butter, until combined.


Add milk slowly.  Again, mix only until combined.  Don’t overmix.


Here’s is my finished dough.  It was pretty soft and a bit sticky.  Be prepared to flour often as you roll.


Flour counter and dough and get rolling.


I was aiming for about 1/8″ thickness.  See the holes?  Somewhere between 1/8-1/4″ is great.


I decided to cut the rolled dough in half to make it easier to transfer it to parchment paper before cutting in strips.  This move will come in handy later.


Once transferred to parchment paper I cut each half into 4 sections…for shorter, more manageable noodle sizes.


Slice away.  Perfection is not the goal here.  I was aiming for 1/4″ wide.  As you can see, no two noodles are alike. Just get your pizza cutter going and cut lots of noodles.


This is where the parchment paper goes to work.  Slide a baking sheet under the paper and lay a cooling rack on top.  The tricky part is to flip over the whole thing: baking sheet, parchment paper, noodles and rack.  The aim is to end up with the noodles on the rack alone so they can rest and dry.


There are goals and there are results.  They don’t always match up.  But if you never set a goal, where will that get ya? So I lost a few during the flip.  No fear.  Just gather them up and put them on the rack with the others.  Unfortunately, some fell on the floor.  Very sad.  One less mouth full.


Moving on!  Once all (well, most) of the noodle strips are on the racks, let them dry for a bit.  Some recipes say to let them dry for hours.  Hours?  Really?  I’m just not that good.  Most days.  I have my moments.  Today was not one of them.  So, let them dry as long as you can.  Mine sat out to dry for about 30 minutes.  Now…you could make them a day ahead, let them dry on the counter for a couple hours, then store in the fridge overnight.

If you like to do that kind of thing.

Back to business.  Gently loosen the noodles from each other.  They’re a tight knit bunch.  At this point in the post I could have added a picture of a pot of boiling water and noodles.  Use your imagination, people.  It was past dinnertime.  Kids were asking when we would eat.  There is no picture.

Fill a large pot with water and crank up the heat…medium high is about right.  Once it starts to boil, add the noodles.  I cooked them in two batches because I was worried they would come out as one big glob.  Unless you’re using a small saucepan for cooking the noodles, it should be just fine to cook in one batch.  One big, happy noodle family.

They should boil for about 5 minutes.  Go ahead and test a noodle at that point.  Once they are cooked to your liking, drain the water.  I added butter, salt and parsley to our hot, drained noodles.


Oh, and we didn’t eat them with chicken.  Nothing against chicken.  We love chicken, but this night the meat on the menu was Swedish meatballs.  Let me just say that the Swedish meatballs I make should have a post of their own.  The recipe is from my mother-in-law.  They are one of my husband’s favorites and his most-requested meal.  So delicious!  Paired with homemade noodles…yum!


Just so you know, I was about ready to bite in to my meal when I remembered to snap a picture.  You’re welcome.

2014-04-12 16.35.03

These two ladies are my favorites.  My mama and mom-in-law.  This meal made me happy because it made me think of both of them.  Thank you, lovely ladies.


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