Old-Fashioned Homemade Noodles: A Taste of True Comfort

I remember the first time I truly understood the magic of homemade noodles. It wasn’t in a fancy restaurant, but in my grandmother’s bustling kitchen, the air thick with the comforting aroma of simmering broth and something undeniably wholesome. Sixteen years old and fresh from my first job at the local grocery store, I was astonished to learn that the neatly packaged noodles on the shelves weren’t the only kind. My mother, a woman whose hands always seemed to be creating something delicious, had always made them from scratch. These weren’t just noodles; they were ribbons of pure comfort, destined to transform a simple chicken soup into a soul-warming feast, or to be the star of a hearty meal when paired with tender, cooked chicken, turkey, or beef.

Recipe Overview

• Prep Time: 20 minutes (does not include drying time)
• Cook Time: 18-20 minutes
• Total Time: Approximately 2 hours 38 minutes (including a minimum 2-hour drying time)
• Servings: Approximately 6
• Yield: Enough noodles for 2 quarts of broth
• Dietary Type: Vegetarian (can be made Vegan by omitting butter and using an egg substitute, though texture may vary)

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon butter, softened
• 1/2 teaspoon baking powder
• 4 tablespoons milk
• 2 quarts chicken bouillon (or vegetable broth for vegetarian)
• Cooked, diced chicken, turkey, or beef (optional, for a heartier meal)

Equipment Needed

• Large mixing bowl
• Rolling pin
• Pizza cutter or sharp knife
• Large pot or Dutch oven
• Measuring cups and spoons

Instructions

The journey to truly authentic, old-fashioned noodles begins with a simple dough that, with a little care, transforms into something extraordinary.

1. Prepare the Dough: In a large mixing bowl, measure out your flour. Create a generous “well” in the center of the flour – a little crater that will cradle the other ingredients.
2. Combine Wet Ingredients: Into the well you’ve just created, gently drop the eggs. Add the salt, softened butter, baking powder, and milk.
3. Form the Dough: Begin working the ingredients together. You can use a fork to lightly beat the wet ingredients in the well, gradually incorporating the flour from the sides. As the mixture starts to come together, switch to using your hands. Knead the dough until it forms a stiff, cohesive ball. This might take a few minutes of diligent work, but the goal is a firm dough that’s not sticky.
4. Roll the Dough: On a lightly floured surface, take your dough and begin to roll it out. The key here is to roll it as thinly as you possibly can. Aim for a translucent quality; you should almost be able to see through it. This thinness is crucial for the noodles to cook quickly and achieve that tender, delicate texture.
5. Dry the Noodles: Once rolled, it’s time for the essential drying phase. Let the rolled dough dry for a minimum of two hours. You can achieve this by laying the sheets of dough flat on your counter, or by draping them over clean chairs or a drying rack. The longer they dry, the better they will hold their shape when cooked.
6. Cut the Noodles: After the drying period, it’s time to cut your noodles. Using a pizza cutter or a very sharp knife, cut the dried dough into strips. The width of these strips is entirely up to your preference, but traditionally, they are about 1/4 to 1/2 inch wide.
7. Boil the Broth: In a large pot or Dutch oven, bring your chicken bouillon (or vegetable broth) to a rolling boil. If you are planning to make this a heartier meal by adding cooked meat, now is the time to add your cooked and diced chicken, turkey, or beef to the boiling broth.
8. Cook the Noodles: Carefully add your freshly cut noodles to the boiling broth. Bring the mixture back to a full boil.
9. Simmer and Cover: Once the broth has returned to a full boil, reduce the heat to low-medium. Cover the pot tightly.
10. Cook Through: Allow the noodles to cook, covered, for 18 to 20 minutes. Resist the urge to lift the lid too often, as this can affect the cooking time and texture. The noodles are done when they are tender and have absorbed some of the flavorful broth.

Expert Tips & Tricks

• Drying is Key: Don’t skimp on the drying time. If the dough is too wet, the noodles will turn to mush. If you have extra time, letting them dry for an extra hour or two can yield even better results. You can also dry them more thoroughly and store them in an airtight container for future use, though their texture will be crisper and they’ll require slightly longer cooking.
• Flour Power: The type of flour can make a subtle difference. While all-purpose flour is standard, some bakers swear by a blend of all-purpose and bread flour for a slightly chewier noodle.
• Rolling Technique: For the thinnest possible dough, consider using a pasta machine if you have one. Set it to the thinnest setting and feed the dough through.
• Cutting Uniformity: For visually appealing noodles, try to cut them as uniformly as possible. This ensures they cook evenly.
• Broth to Noodle Ratio: Ensure you have enough broth. The noodles will absorb a significant amount of liquid as they cook. If it seems too thick towards the end of the cooking time, you can always add a splash more broth or water.

Serving & Storage Suggestions

These homemade noodles are a versatile delight. They are, of course, sensational served simply in their chicken bouillon or broth, perhaps garnished with a sprinkle of fresh parsley. For a more substantial meal, the addition of cooked chicken, turkey, or beef transforms them into a comforting one-pot wonder.

Leftover noodles are best stored in an airtight container in the refrigerator for up to 3 days. They will absorb more liquid as they sit, so you might need to add a touch more broth or water when reheating. To reheat, gently warm them on the stovetop over low heat, or in the microwave. They can also be frozen; cool them completely, place them in a freezer-safe bag or container, and they should remain good for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	163.3
Calories from Fat
Total Fat	3.4 g	5%
Saturated Fat	1.2 g	5%
Cholesterol	55.2 mg	18%
Sodium	1821.6 mg	75%
Total Carbohydrate	25.8 g	8%
Dietary Fiber	0.8 g	3%
Sugars	1.6 g	6%
Protein	6.4 g	12%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This calculation is based on the noodles alone, without added meat or the full 2 quarts of bouillon per serving.)

Variations & Substitutions

• Vegetarian Delight: For a completely vegetarian dish, use a high-quality vegetable broth instead of chicken bouillon. You can still add hearty vegetables like carrots, celery, and peas for extra flavor and texture.
• Herb Infusion: Add finely chopped fresh herbs like parsley, chives, or dill directly into the dough for an extra layer of fresh flavor.
• Richer Dough: Some cooks like to add an extra egg yolk to the dough for a richer, more golden noodle.
• Gluten-Free Option: While challenging to replicate the exact texture, you could experiment with a gluten-free flour blend. Be aware that the dough may be stickier and require more careful handling and potentially different drying times.

FAQs

Q: Why is my noodle dough so sticky?
A: Your dough might be too wet. Try adding a tablespoon of flour at a time until it reaches a workable, stiff consistency. Ensure you’re kneading it sufficiently.

Q: How long can I dry the noodles?
A: You can dry them for several hours, or even overnight in a very low oven (around 150°F or 65°C), for a crispier noodle that stores well.

Q: Can I make these noodles ahead of time?
A: Yes, once dried and cut, they can be stored in an airtight container at room temperature for a day or two, or refrigerated for longer storage.

Q: My noodles are mushy. What went wrong?
A: This usually happens if the noodles weren’t dried sufficiently before cooking, or if they were overcooked. Ensure they are rolled very thin and dried for at least two hours.

Q: Can I freeze the uncooked noodles?
A: It’s best to dry and cut them before freezing. Freezing the wet dough can lead to undesirable texture changes.

Final Thoughts

There’s a unique satisfaction that comes from creating something as fundamental and comforting as homemade noodles. It’s a connection to generations past, a testament to the simple beauty of flour, eggs, and a little bit of time. Whether you’re making a soul-warming chicken noodle soup on a chilly evening or simply craving a taste of tradition, these old-fashioned noodles are sure to deliver. Gather your ingredients, embrace the process, and savor every tender, flavorful bite. And if you have any stories or variations to share, I’d love to hear them!