|Old Fashioned Chicken and Noodles|
Walk away and enjoy your day. You can certainly add some noodles from your pantry and still have a nice meal, or you can stir up these homemade noodles and call the family to supper.
Sunday noodles (but good any day of the week)
adapted from: Donnie @ New Blessing Everyday
1 c flour, I used 1/2 all purpose and 1/2 spelt*
dash of salt
1 t water - more or less
additional flour for kneading and rolling
Add flour(s), eggs and salt to the processor bowl, process until beginning to come together. Stop and scrap down sides, add water, process until mixture forms a ball.
Scrape out onto a heavily floured surface (I prefer using a jelly roll pan, to contain the mess). Coat all surfaces of the dough ball in flour, knead 8 - 10 times.
Roll out until approximately 1/8 inch thick. Let dry 1 hour, cut into noodles, let dry until ready to cook them in the broth, or if your stewed chicken has produced less broth than desired, par-boil before adding to the broth to finish cooking.
These dried for most of the day, noodles are easy like that. They cook up tender, no matter how dry they start out.
* part whole grain makes for a very chewy noodle, if you prefer a softer noodle use only all purpose flour.
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