- Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
- Cut noodles into long strips, 1/2-inch to 1-inch wide.
- Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.
This recipe is for my Grandma’s famous egg noodles. It wouldn’t be a holiday without them, and she smiled proudly as she watched everyone eat them up. She also noticed that people were fighting over the leftovers. Generations of my family have been consuming these noodles for nearly 70 years. They were frequently prepared for my grandmother’s large family due to the affordability of the ingredients, which included flour, salt, and eggs from their farm’s chickens. When Grandma’s mother asked the girls what they wanted for supper, the girls frequently replied, “Noodles,” she recalled.
She learned how to make them from her mother, who also taught her daughters and eventually me. Every time I roll out this dough, the velvety texture makes me feel as though she is right beside me, and perhaps in some ways, she is. If you cook a lot of different things or just one thing really well, this recipe can become your signature dish. Simply by making the cuts a little thicker and shorter, the dough can also be used to make chicken and dumplings. To use it for fresh lasagna noodles, roll it thinner and in sheets. We could all use a little more carbs for our food coma, right? I could totally go for a bowl of it right now. It’s versatile, so delicious, and I hope you’ll consider making it a part of your holiday tradition as well.
I hope you’ll indulge me and let me introduce you to the woman to whom I dedicate Mrs. Kringle’s Kitchen because it’s a very personal video for me. Please think about letting the ads run or making a direct donation to the Alzheimers Association since all ad revenue from this and other videos on the From Grandma’s Cookbook playlist will be given to them at the end of the year.
What You’ll Love About this recipe
Technically this is an egg noodle recipe. Its so easy to make. I usually dont even use a bowl. I simply dump the flour onto the counter and create a well to make it pasta-style.
These flat dumpling noodles can be made as thick or thin as you prefer.
To make my Thanksgiving noodle recipe more reminiscent of dumplings, I like to keep the noodles on the thick side.
When I boil these noodles in a clear filtered broth, I prefer to make thinner noodles. When you cut these homemade noodles into thin strands, the texture makes me think of the slurpy bowls of ramen noodles.
It’s so simple to serve them with some finely chopped green onions and a hearty chicken broth.
These noodles require a delicious broth. You can always use a canned stock or broth. But, I highly recommend making homemade bone broth. Additionally, you’ll benefit from the collagen’s ability to heal your bones and digestive tract.
You can find my fail-proof Bone Broth Recipe Here. I also have a very straightforward turkey soup recipe that is equally effective for making chicken soup.
There is no way you can wait until the holidays to eat these homemade dumpling noodles. Every year, I only make turkey, so of course I’m going to make a ton of turkey and noodles.
At Thanksgiving, I thicken my turkey broth with a roux which gives it more of a gravy consistency.
My dumpling noodles were first cut into thick ribbons, and then they were cut into 2 to 3 inch long rectangles. The result will be thicker flat dumplings in a rich, creamy broth. Whos complaining?.
Old-fashioned dumpling noodles are made by rolling out some basic ingredients and cutting them by hand. Typically they are dropped into boil broth or soup.
Traditional dumplings are dropped into boiling soup. Avoid stirring the soup too much to prevent your dumplings from falling apart.
It is possible to prepare dumplings or dumpling noodles a day in advance. Store in the refrigerator until you are ready to cook. Dumplings can be kept in the freezer for a few months.
Noodles can be frozen in freezer bags once they are dry and ready to cook.
Bring 3 cups of chicken broth to a boil before adding the noodles. Add noodles to boiling broth. Stirring helps the broth thicken and keeps the noodles from sticking.
Dust countertop and rolling-pin with flour. Roll out the dough to a thin sheet that is approximately 1/8 inch thick.
Allow noodles to dry on the counter for at least two hours. Noodles can also be transferred to a cooling rack or sheet pan dusted with flour to dry.
Sprinkle flour on the slices, then gently lift the cut slices with both hands to unwind the rings as they fall to the counter. Noodles should be spread out on the countertop so they don’t pile up. Dust with flour if necessary to keep noodles from sticking.
Don’t throw out the egg whites with the shells.
Add flour, salt, and baking powder to the food processor’s bowl. Pulse several times to mix. Mix dry ingredients with egg yolks and half of the cream until mixture resembles cornmeal.
Add the remaining cream little by little until the mixture is just moist enough to stick together when your hand is pressed into it. It should not be wet or excessively sticky.
It takes some experience to know when you’ve added the right amount of liquid, which is best acquired through mistakes you make on your own or by keeping an eye on Grandma. If necessary, add more flour or cream/milk if needed.
FAQ
Do people eat noodles on Thanksgiving?
They rank among the most deliciously carb-heavy dishes that can be served at a Thanksgiving dinner. Noodles are a strong contender for best side dish in my opinion, right up there with dressing and mashed potatoes and gravy.
How do you make noodles for beginners?
Making your own noodles is a skill that will be useful because there are numerous recipes that call for them. You can depend on them when you plan your weekly meals because they are also quick and easy to prepare.
Can homemade noodles be made ahead of time?
- Pesto. This traditional Italian sauce is made with basil, parmesan, and garlic cloves, which gives it its distinctive green color.
- Cheese slices. …
- Sesame seeds and flaxseeds. …
- Edamame beans. …
- Pumpkin. …
- Sriracha. …
- Mushrooms. …
- Chilli and lime.
