How To Make Homemade Noodles:
In a large bowl, add eggs, flour, milk, and salt.
Mix the ingredients together with your hands (you can also use a stand mixer for this). Knead the dough for a few minutes until it forms a ball and is smooth and not lumpy.
Einkorn takes two to three minutes, while all-purpose takes ten to fifteen minutes. Add flour one tablespoon at a time to the dough if it’s too sticky until it stops being sticky.
*Sidenote: Einkorn doesn’t need to be kneaded like all-purpose. If you’re using einkorn flour, simply stir until combined. It is recommended to knead all-purpose flour for nearly ten minutes in order to ensure proper development of the gluten strands.
Allow the dough to rest for 5-10 minutes uncovered. Avoid leaving it too long as it may become dry. Alternatively, you could roll it out after covering it and putting it in the refrigerator for a few hours.
Roll out the dough to about 1/4 inch with a rolling pin. Turn it frequently. It’s unlikely that you’ll need to use flour to dust your stone countertops. Dust with a little flour if you’re using a different kind of surface, such as a wood cutting board, to help prevent sticking.
Using a pizza cutter, cut the dough into the desired length and shape for your noodles—longer for fettuccine-style noodles, or smaller for soup noodles.
Cook for three to five minutes, being cautious not to overcook, in salted boiling water or directly in soup.
Freeze: Simply form the dough according to the recipe’s instructions and freeze it in an airtight container for easy freezing. Allow to thaw before rolling and slicing.
Additionally, you can freeze the noodles by following the recipe’s instructions, slicing them, and then wrapping each one in a single layer of parchment paper, making sure the noodles stay apart as much as possible.
After a few hours of freezing, transfer to a storage bag and store in the freezer for up to three months.
Fridge: Allow the noodles to dry for 1-2 hours. Store in the refrigerator for up to three days in an airtight container.
About the Chicken Stock:
For this recipe, homemade chicken stock is the best option if you’re wondering whether to use store-bought or homemade. The key is to use a rotisserie chicken so that you can use the meat from the bird and use the leftover carcass and bones to make chicken broth. You won’t believe how simple it is, and the depth of flavor it adds really elevates the soup to a whole new level.
What Type of Noodles?
Though any kind of noodles will work in this soup, my mom’s version of chicken noodle soup always used homemade egg noodles!
- Make your own egg noodles with just flour, salt, milk, and eggs; they’ll be done in five minutes!
- Farfalle pasta
- Elbow macaroni
- Rotini
