I have wanted to make Chicken and noodles for some time now. These noodles are known by many different names, chewy noodles, fat noodles, home style noodles. But I shall call them workout noodles, why you ask?
Because that lump of noodle dough it strong, it actually has a rubbery quality to it. It will resist your rolling pin.
Roll from the inside out, to get the most consistent flat shape to the dough.
|Noodle Dough for Chicken and Noodles|
Note: These noodles are intended to be cooked for a long time in the stock, absorbing some of the stock as they cook, taking on a chewy flavorful quality that only a hand made noodle can.
Chewy Noodles for Chicken and Noodles
adapted from: various internet sources
makes 1 batch for a large pot of chicken and noodles!
2 1/2 c flour (you can use part whole wheat flour if desired, they will be super chewy!)
1 1/2 t salt
2 t baking powder
1/2 c milk, and possibly a bit more
Stir together the flour, salt and baking powder. Make a well in the center of the dry ingredients, add the eggs and about 1/2 c milk. Beat the liquid ingredients together, then mix it all together. The dough will have wet pockets and dry pockets, when mixing with a fork becomes difficult; start kneading the mixture in the bowl with your hands.
At this point the dough will be mostly together. Dump it out onto a floured surface, scrape the bowl with a spatula to get all of the noodle dough. Now simply start kneading, about 10 to 12 times.
Add a bit of flour and begin rolling. From the inside out seems more productive. When the dough is about 1/4 inch thick, cut it into narrow rectangles (using a pizza cutter works well for this) and let it dry until dinner time.
Note: For a more tender noodle eating experience, roll dough to 1/8 inch before cutting.
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Additional Notes and Information: I have seen recipes for this type of noodle where the dough is grated. This would require a grater that has a grate pattern large enough to make french fries. It would be easier than rolling, but it would also produce a different cooked texture. If you want to grate, keep dough in refrigerator until ready to grate and add to the hot liquid for cooking.