- Servings: 10-12
|Broth, to cook noodles|
|Pinch of Salt, to taste|
|4 cups||or More Flour|
First you need to decide which type of meat you want to flavor your noodles with. Then you cook the meat. If you are using Chicken or Turkey the best meat to make the broth with is the wings. I cook the whole bird and just take the skin and bones out. After your meat is done then you start on your noodles.
1. Knead together your flour and butter until flour is a beaded texture.
2. Add the salt.
3. Mix in the eggs and knead together to form a ball. If dough is too sticky add a little more flour to acquire the right texture. The less you have to knead the dough the better the texture of the finish noodle.
4. Divide the dough in half. Set one half aside.
5. Roll out on floured surface with rolling pin. Not too thin and not too thick.
6. Sprinkle some flour on top of the rolled dough and begin rolling the dough tightly into a log (make sure not too tight). Each time you roll the dough sprinkle some flour over it so the noodle will unroll easily.
7. Slice the noodles into 1/2-inch slices.
8. Shake out to unroll noodle.
9. Drop into the broth (Do not stir the noodles, push them down into the boiling broth).
10. Repeat steps 5-9 with the remaining dough.
11. Cook until all noodles are done on the inside.
12. Let set 5 minutes, then serve.
You can add cubes of cooked Chicken, Turkey, or Beef to the noodles.