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Grandma’s Noodles by Mike Halterman

by Team Tamron

12/21/20

CLICK HERE TO PRINT RECIPE

INGREDIENTS:

  • 1 can chicken broth
  • 3 TBSP Water
  • 2 TBSP salt (at least 1)
  • 1 TBSP Olive Oil
  • 4 Chicken Breasts on Bone
  • 2 1/2 Cups Flour
  • 4 Eggs

INSTURCTIONS:

For the Pasta:

  1. Mix & knead the flour and the eggs. Add 3 TBSP water. Mix and roll very thin.
  2. Let it dry so it will roll into tubes and cut sideways — lay out on towels and wax paper on top to dry out x 2 days.

For the Chicken:

  1. Boil Chicken 45 minutes to an hour so it falls off bone — use colander.
  2. Use chicken broth (still hot) to cook noodles. Add 1 TBSP salt to noodles for taste. Add 1 TBSP Olive oil (keeps noodles separated).
  3. Return chicken pieces to simmering noodles. Simmer x 45 – 60 minutes again.

Chef’s NOTE: Have 1 can of chicken brother available in case water level is low after cooking chicken . If broth is used, don’t add as much salt.

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