Chicken Noodle Soup: homemade egg noodles

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This is not the best food photo I’ve ever taken…

BUT.

It IS the best Chicken Noodle Soup I’ve ever made!

Slow cooked, falling off the bone chicken.

Kale & Carrots.

Fresh chicken broth.

A chunk of parmesan rind.

Homemade noodles.

I think I had some beginner’s luck with the noodles. In the past years, I’ve read about making pasta and knew there was a kind of “holy grail” in the proportion of flour-eggs.

I use Wheat Montana flours which are hard wheat, tending to need a bit more moisture than a baseline Gold Medal kind of flour.

My recipe:

1/3 white flour
1/3 semolina flour
pinch of salt
1 large egg
1/3-1/2 T olive oil

Knowing my flour, I measured 2 T or so light on the white flour.

The dough came together beautifully.

I wrapped it in Saran and let it rest for 30 minutes.

I “practiced” with a 1/4 piece of the dough. It rolled out, very thin, easily.

I cut roughly with a knife and added to my chicken-broth-kale-carrot-parmesan soup that was softly boiling.

Two minutes later: Chicken Noodle Soup.