How to make Chewy Noodles, for Chicken and Noodles

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Chewy Noodles for Chicken and Noodles.I have wanted to make Chicken and noodles for some time now. These noodles are known by many different names, chewy noodles, fat noodles,  homestyle noodles. But I shall call them workout noodles, why you might ask?

How to make Chewy Noodles for Chicken and Noodles.Because that lump of noodle dough is strong, it actually has a rubbery quality to it. Which means it will resist your rolling pin. Let's get started, shall we...

Roll from the center to the outside edge, this will give the most consistent flat shape to the dough. Take care NOT to roll the edges of the dough, you do not want the dough to be paper-thin.

Chewy Noodles for Chicken and Noodles
Noodle Dough for Chicken and Noodles
Once rolled, cut and let dry. These will be used 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 have.

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 or all whole wheat flour if desired)
1 1/2 t salt
2 t baking powder
2 eggs
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 grating hole 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 the dough in the refrigerator until ready to grate and add to the hot liquid for cooking.