Our family LOVES egg noodles, especially those made from scratch. We decided that a hardy bunch of beef and noodles would really hit the spot tonight. Normally, I dump the ingredients into my bread machine which then does the hard part--the kneading. Try as I might, I could not find my regular recipe so I decided to scour our Graham Family Cookbook that was published for the family several years ago. You talk about tasty recipes. They're the absolute best!!!
Daddy's mother, Helen Graham-Elder, was an out-of-this-world cook. Unfortunately, only three or four of her dozens of grandchildren ever got to meet her. She passed away when Daddy was only 6-years-old.
I found her actual recipe for noodles today which turns out to be her 118th birthday!!! They are just the best ever! I just have to share it with all of you! The holidays are rapidly approaching. Maybe you'd be interested in serving them to your family and friends!
3 HALF EGG SHELLS of cream
1/4 cup milk
1 tablespoon of salt (optional)
Enough flour added until the dough is VERY stiff.
(As I said, I let our breadmachine do the kneading for me!) You'll have to use your hands if you do not access to one.
After your dough is well-stiffened, roll it out on a floured surface and use a pizza cutter or sharp knife to cut into noodles. As far as I am concerned, I say the thicker, the better! Do it as thick or as thin as you like. Drop individually into BOILING broth or stew. Cook until tender.
For our family of four, I doubled the recipe. If you happened to make too much dough, slice the noodles and allow them to dry. After they are dried, place in freezer bags and freeze until a later date.