I pulled out my trusty copy of Joy of Cooking today and nearly tore the cover off! It’s sporting a lovely stripe of duct tape now, while I figure out if there’s a better long-term solution for holding it together.
While I had it out, I figured I’d make egg noodles for tonight’s dinner. I frequently buy a rotisserie chicken on Tuesdays, since I have it in my head that it’s cheaper on Tuesdays. I don’t think it is, but whatever. It makes for an easy dinner. Since I had the noodles and chicken in mind, it only made sense to make my daughter’s favorite dinner.
To start, you take all-purpose flour, salt, and butter and pulse them in the food processor a bit. Then add whole eggs and egg yolks and run the processor until everything comes together. Knead by hand a couple times to bring it together, then form it into a disc and wrap in plastic. Put it in the fridge for a few hours to let the flour hydrate and let the gluten relax.
About 40 minutes before you’re planning to eat, heat a tablespoon or so of butter and the same amount of olive oil in a large Dutch oven. Add diced onion, celery, and carrots, and minced garlic, along with a pinch of salt, and sweat until onions are translucent. Add chicken stock to cover everything (supplementing with water if you run out), bring to a simmer, and cook until the carrots are mostly tender.
While the soup is simmering, start rolling out the noodles. Divide the dough into thirds and roll out on a liberally floured surface until it’s about 1/16″ thick. You’ll notice that it starts to spring back at some point, so fold the piece of dough in thirds and set aside while you roll out the other pieces of dough. You can ABSOLUTELY do this part with a pasta machine, but I didn’t feel like getting mine out and dealing with the hassle of finding a good place to clamp it down. And I feel like I’ve finally gotten the hang of rolling out dough after the approximately 923847 batches of sugar cookies I made for Christmas, so this was fun. Once you’ve rolled out all of the dough pieces, go back to the first one and roll it out a bit more. Cut it into pieces the desired length of your noodles, then stack them and slice to the desired width. You’ll want about 1/3 of the noodles for a 5/6 serving pot of soup, and you can freeze what you don’t use.
Once the carrots are tender, add your cooked chicken to the pot and check for seasoning. Bring to a boil and add the noodles, then simmer 3-4 minutes until they’re al dente. Finish with chopped parsley, if you’ve got it, and serve.
Leftovers, if you have them, reheat well.
Egg Noodles, from Joy of Cooking
- 1 1/2 cups all purpose flour
- 1/8 tsp salt
- 1 TB + 1 tsp unsalted butter, cut into tiny pieces
- 2 large eggs
- 2 large egg yolks
Combine flour, salt, and butter in food processor and pulse to combine. Add eggs and yolks and process until dough forms. Remove from food processor and knead lightly to bring dough together, then form into a disc and wrap in plastic. Refrigerate at least one hour to allow gluten to relax.
Cut dough into thirds and roll out with plenty of flour, either by hand or in a pasta machine, until desired thickness. Cut to desired length and width.
Chicken Noodle Soup
- 1 TB butter
- 1 TB olive oil
- 1 onion, diced
- 2 carrots, quartered lengthwise and cut into 1/4″ slices
- 2 stalks celery, halved lengthwise and cut into 1/4″ slices
- 2 cloves garlic, minced
- 3 cups chicken stock, homemade or commercially produced
- 1/3 recipe egg noodles, above, or commercially produced egg noodles (dry noodles will take longer to cook)
- 1-2 cups cooked chicken
- salt and pepper to taste
Sweat vegetables in fat with a pinch of salt until onions are translucent. Add stock, plus water as needed to cover ingredients. Bring to simmer and cook until carrots are tender. Season to taste and add chicken, then bring to a boil and add noodles. Cook until tender, 3-4 minutes for fresh noodles or following package directions for commercial noodles. Finish with minced parsley and serve.