I certainly will miss being with all of my family this Thanksgiving. The holiday means so much more than food to us. BUT, my father makes the best egg noodles in the world. Missing you extra this year – Dad, Teresa, Denise, Scott, Kim, Lainey, Gary, Ann and my extended family Helen and Lin.
Edited to add recipe:
Dad’s German Egg Noodles
Serves about 6
- 3 eggs beaten
- 3 c all purpose flour
- ½ tsp baking powder per c of flour
Sift flour and baking powder together. Make a “well” of dry ingredients and add eggs. Stir eggs into flour mixture until dough is formed. Separate dough into halves. Roll out into very thin layer. (No pasta machines allowed per my Dad!) 😉 Roll the layer into a cylinder then cut noodles ~ ¼ inch wide. Repeat with other half of dough. Allow to air dry thoroughly. They do well especially hanging from chandeliers overnight.
Make your favorite broth. Start with about 6 cups of boiling broth and slowly add a handful of dried noodles at a time, stirring thoroughly so they do not stick together. Add broth to your family’s desired consistency and simmer, covered for 20-25 minutes stirring frequently to keep noodles from clumping and from sticking to pan. (Gosh, a non-stick pan would have been so much easier all those years.) Salt flavor should come from broth. Much tasting is needed…
Enjoy the flavorful carbohydrate goodness that only comes twice a year.