Noodles for Soup
Homemade Egg Noodles:
My Dad used to make these noodles and put them in chicken soup it was the best chicken noodle soup I have ever had!
Sift together in a bowl 1 cup. Sifted flour 1/2 tsp. seasoned salt make a well in the center of the flour mixture and add one egg slightly beaten while blending ingredients and gradually one to 2 tbsp water. Dough should be stiff , turn dough out onto lightly floured surface shape dough into a ball and knead. Cover dough and let is rest five minutes. Roll dough on lightly floured surface to 1/8 in. thickness. If sticking occurs loosen dough from surface with knife or spatula sprinkle flour underneath turn dough over and continue rolling until paper thin allow dough to partially dry about one hour cut dough into lengthwise strips to a 2 ½ half inch wide and stack on top of each other slice into short strips 1/8th inch wide. Separate noodles and allow drying thoroughly, this takes a couple hours. Noodles can be stored for 5 days if needed in fridge.
* You can use any kind of seasoned salt you want for your noodles, I personally like soul seasoning in mine.
Yield about 1/3 lb. noodles
For cooking noodles bring to a rapid boil 2 qt. water 2 tbsp of salt. Add noodles gradually to water so that boiling will not stop. Boil noodles UN-covered stirring a little with a fork ten minutes or until soft when pressed against the side of the pan. Drain in colander, rinse with hot water and drain again.