There’s this whole Pantheon of foods that are easily enough purchased at the grocery store—but are so, so much better when made from scratch in your own kitchen.
Tops on the list, in my opinion, is butter. The fine artisan bread that’s so widely available now (in Cincinnati thanks to Blue Oven and Anderson Brick Oven, among other sources) just demands a really good butter, and homemade butter is so easy to make and so perfectly delicious that I don’t put anything else on a fat slice of crusty hearth bread.
Let’s keep expanding that better-than-store-bought list, shall we? Let’s add homemade noodles.
I spent a lovely, lovely day last week with my Mom and Grandma, enjoying lunch and conversation. I took the opportunity to schedule a noodle-making lesson with Grandma: Her homemade chicken and noodles was my very favorite dinner at her home when I was growing up, and I always thought of Grandma’s homemade noodle recipe as some kind of mystery, something that took tons of practice to get right. Turns out, Grandma was on to something: It’s easy and fun to make homemade egg noodles. Plus, they store beautifully in the freezer.
Make a batch of homemade egg noodles (it’s a fun kids-in-the-kitchen project). While you’re going to the trouble, make your own chicken stock. Classic comfort food. Thanks, Grandma!
homemade egg noodle recipe
2 large eggs
1/2 tsp. table salt
1 cup all-purpose flour
1–3 tsp. water
In a small bowl, whisk the eggs and the salt together. Place the flour in a large bowl, and make a well in the center. Add the egg/salt mixture and stir with a fork to combine. Add 1 teaspoon of water and stir to combine. If the dough feels dry or crumbly, add more water a few drops at a time. Dig your hands into the dough and knead for 2 or 3 minutes to combine thoroughly, adding more water or flour if needed to create a smooth dough that's slightly tacky. Transfer the dough to a flour-dusted pastry cloth and divide it into thirds. Turn the mixing bowl over the dough to cover it and let it rest for 30 minutes. Take one portion of dough and dust it liberally (and the pastry cloth) with flour; roll it into a large circle that's as paper-thin as you can get it. If the dough seems too stretchy and doesn't want to roll, let it rest for another 30 minutes. Repeat rolling the other two portions of dough. Set the rolled dough rounds aside on paper towel to dry. The dried dough should feel slightly leathery: rough on the surface but still pliable. When it reaches this point, roll each round into a cylinder and cut the dough into 1/2-inch strips. Unfurl the noodles and place them on a rimmed baking sheet to dry, preferably overnight, tossing occasionally to ensure even drying. To store your homemade egg noodles, place them in a zip-top plastic bag; they'll keep well for 6 months. Cook the noodles for 5 to 8 minutes in well-salted boiling water.