Grandma’s Noodles by Mike Halterman

PRINT THIS RECIPE

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.

PRINT THIS RECIPE

recipe recipes