What can be better on a cold crisp night than a hot bowl of home made noodle soup?- (maybe two bowls).
Bill & I love to make soup. We never make a bad pot of soup – but lately, our soups have gotten even better! – We had been using rice in our soups, but after the latest Consumer Report on rice we decided to take that out of our diet! Arsenic levels in rice – even organic rice, have become much higher due to ground water runoff from pesticides and herbicides. I’m not an expert on this stuff, but if you use rice frequently you may want to check it out for yourself by doing a search on “arsenic levels in rice”, or some such phrase. that’s a subject for another blog – At any rate, we have decided to use other options. Noodles being one of them. –
Now I can remember my grandmother making noodles – she made them often and seemingly with very little fuss or bother, but for some reason, I never learned how to make them and they just seemed so intimidating that I didn’t want to try. After all, I could pick up a pack of ready made egg noodles anywhere, right??
As usual, Bill was the inspiration behind my first attempt at something new. He searched the internet and found a simple recipe with easy to follow instructions and sent me a link. After looking at the hopeful expression on his face, I caved and decided to give it a shot. I really expected it to be a disaster, but much to my surprise, it was not only fast and easy, but the results were great! – Much better than the pre-packaged noodles, and – (sorry!) – actually better than the noodles Grandma made.
The following is a Foodie recipe – not meant for those who have an aversion to things like real butter or cream.
Quick & easy BASIC Noodle recipe:
- 2 1/2 Cups flour
- 3 eggs
- Chunk O’ Butter (about 1 1/2 Tbls)
- 1 Teaspoon Sea Salt
- 1/2 cup milk or cream
Put butter in glass or ceramic mixing bowl and let it get soft enough to work with easily or microwave for 20 seconds to soften it up.. Don’t get righteous and skip the butter – it really makes the noodles! then add all the other ingredients and work into a gooey dough. It should be softer and gooey-er than pie crust. Flour your work surface generously. Put about 1/4th of the dough onto the floured work surface and sprinkle the top generously with more flour. Roll out as thin as you can make them ans still work with them, Roll the dough gently into a tube shape and cut into thin rounds with a pizza cutter or knife. Unroll and let dry for at least an hour (if possible).
You can add your own variations – Parmesan, parsley, basil, sun dried tomato paste , , , yummmm! The next batch will be with buckwheat flour.