Homemade Noodles

 This week my WORKDESK was my kitchen table full of homemade noodles for our traditional noodle gravy for Thanksgiving this weekend…

My recipe for noodles is a little different than I make for my homemade pasta, because we like the noodles in our gravy to be a little thicker and softer, more like a dumpling. 

Ingredients

• 1 cup flour
• ½ teaspoon salt
• 1 egg
• 2 tablespoons cold heavy cream 

Instructions

1. Whisk together flour and salt. Create a well in the middle.

2. Add egg and cream into the well. Using a fork, whisk egg and cream allowing flour to mix into the dough slowly. Stir until a dough forms. The dough will be sticky.

3. Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny. Knead another 5 minutes  

4.  On a lightly floured surface, roll the dough to desired thickness, about 1/4 inch thick, (Remember, they will swell a bit as you cook them.)

5. Roll dough into a tube, lightly dusting dough with flour with each roll. (like a jelly roll) Using a dough cutter, or sharp knife,  cut noodles into even strips, (remember the wider the strip the wider the noodle.) Unroll the noodles to dry and spread out on table or cookie sheet to dry. 

6. Let dry for a least 2-3 hours, better if they dry for 2-3 days. Package noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months.