Nice job Vicki. I love homemade noodles in soup. I would love a bowl of your chicken and noodles.

Ann

They look so good! Do you have a recipe posted somewhere?

Sally

I use my Aunt Ruby's recipe:

8 egg yolks
8 tablespoons cream
2 cups flour
pinch of salt.

Combine egg yolks and cream. Stir in salt, then flour. Do not over mix. Put mixture on flour covered surface. Knead a couple of times. Roll out to desired thickness. I let it sit at this point for about 10 minutes. Cut into desired widths. I used a knife this time, but a pizza cutter works well too. (I have a noodle cutting rolling pin on order.) I let them sit again for about 10 minutes before putting into a boiling soup. Cook on medium until done. The time really depends on how thick you cut them.

Try not to overwork the dough. I think this makes the noodles tough. Good luck.

Vicki, those look perfect, I've never added cream to noodles, just flour, eggs, salt, water if needed. I'll have to try the cream and see how it's different.

The soup looks delicious, maybe I'll make some this weekend for Ashley, she's getting her wisdom teeth taken out on Friday and will want nice, soft, comfort food.

Annie

Thanks. I think it's interesting that you're not supposed to overwork the dough. I've made other pasta recipes that have you kneading for quite a while. Is it because these are egg noodles rather than a different kind of pasta like spaghetti?

Sally

Sally...I am not sure. I had made them before and when I called my aunt and told her they seemed tough, she said I probably overworked the dough. *shrug* :)

Annie...Do you use the egg whites too?

Thanks for the compliments!

Looks wonderful, Vicki. I wish I had a bowl right now for breakfast. I'll try your noodles next time, thanks!

That's good to know about not overworking them. Thanks Vicki.

Sally