Right after Thanksgiving, my husband wasn't feeling well. I took the opportunity to turn our leftover turkey into turkey noodle soup. Did you know that scientists say chicken soup is actually good for the common cold? Because the only difference is that I used turkey instead of chicken, I figured it would have the same effect.
But I'm getting ahead of myself because this post is about the noodles in the soup, not the soup itself (that will come later, I promise!)
The key to making good homemade noodles is getting the dough as thin as possible. If it's still slightly thick, the dough will puff up in the boiling water (or stock) and make a chewy, thick strip of dough.
Start by cracking two eggs into a well in the center of 1 cup of flour.
I prefer to let Millie the Mixer do most of the work for me -- she's a sweetie like that -- but if you don't have, just start mixing it all together with your hands. It will eventually come together to form a dough.
You might need to add a little extra flour. I did. Let it keep going on the dough hook (or in your hands) until it's formed a clump that's no longer tacky or sticky at all. I let Millie mix for a good 5-10 minutes. Once it's to the right stage, turn the dough out onto a flour surface, knead it a smidge with your hands, and form it into a ball.
Let it rest for about 20 minutes, and then roll it out with a rolling pin. Do your best to get it as thin as possible.
Even this is a little thick. Next time I'll probably work to get it even thinner. This is why a pasta roller comes in handy, but I don't have one. And gosh darn it, I am capable of rolling dough!
Let it dry out a little bit, and then use a pizza cutter to cut it into strips. (or squares or circles, or whatever floats your boat.)
At this point, they're done. You can toss it into a pot of boiling water for 5-6 minutes and then top it with fresh tomato sauce. In my case, it went into leftover turkey soup.
