Bonnie's Egg Noodles
submitted by Bonnie Hirtz
Nov. 18, 1997
| 2 eggs, beaten | 2 cups all-purpose flour |
| 4 Tbs. milk | 2 Tbs. Chicken or Beef bouillon, for added flavor |
| 1/4 tsp. salt |
In a small bowl beat the eggs, milk, salt and food color (if used). Sift the flour in a large bowl, add the egg mixture and mix well. The dough will be very stiff.
Turn dough out onto a floured surface. Roll to about 1/4" thick.
Generously flour the dough and fold into 3rds. Cut into 1/4" wide slices, unfold and break into pieces about 3" long.
Drop noodles into boiling chicken or beef broth. Cook on medium to low heat for about 1 hour or until desired doneness.
Makes 6 cups cooked noodles.
*Uncooked noodles freeze really well.
** For chicken and noodles I add a drop or two of yellow food coloring to the egg mixture.
Carefully, you don't want a lot of color.
*** Boil the chicken or beef with the bouillon, till meat begins falling apart. Remove
meat from the broth. Cool meat and tear into bite size pieces, removing fat and bone.
Place meat back into broth.