No weekend plans here!
Supposed to be a really stormy late nite, early morning.

Sue: You tired me out just reading about your day...and especially the noodle making. I'd love to have some to eat right now.

Shirley

Can you post your noodle recipe? They sound sooooo good.

That angel food cake sounds good too! Put some strawberries on a piece....with some whipped cream!

Deb :o)))

Four Cups of flour (combination of All Purpose and Bread Flour)
Teaspoon salt
6 whole eggs and two egg yolks or another whole egg
Put the flour and salt in the food processor or mix by hand. Give the flour and salt a bit of a mix.
Whisk the eggs and yolks fairly well in a cup and then pour into the food processor and mix and pulse until pretty together. If you don't have a food processor then you will have to pour the eggs into a well in the center of your flour mixture and gradually mix the two together until a damp clump forms. Then I dump the mixture out and shape into mounds or balls and stick into a plastic container and let set for at least 20 minutes, covered. If you can't roll them out after 20 minutes, refrigerate. Can be kept in the refrigerator at least overnite. You will have to take them out of the refrigerator if you decide to to it that way and let the dough warm up a little. Anyway, when ready to roll, if too sticky, just flour your surface a bit more and work it in. Make your mound of dough rather flat and then roll with a floured rolling pin. Roll as thin as you possibly can. Place that large flat, like for pie crust aside on a floured surface while you roll the rest of the dough. It is best not to have too big of mound of dough to roll out. Let the rounds dry, when they start getting dry on one side, lift and turn over. When that has dried some you can start cutting. I take a knife or you can use a pizza cutter and cut a bit bigger than a lasagna noodle in width, it is up to you really. Cut the strips as evenly as you can, stacking as you cut makes it easier. When one round is all cut and they are stacked, cut across and stack those. Now on a cutting board, take a knife and cut across the short ends in as narrow as you can cut and you will have noodles. Start laying out the noodles on the floured surfaces and continue cutting. After all are cut, spread the noodles about. I always let my noodles dry overnite, covered with clean dish towels or tablecloth. The next day uncover and check to see if they are really good and dry, stir around and let dry until they are really dry. At that point you can use them or bag them up in freezer bags and freeze.

For my chicken and noodles, I like a rich chicken broth seasoned only with salt and pepper to taste. After your broth is very hot to the boiling point, watch it doesn't boil over, add the amount of noodles you need, let cook but not real fast uncovered until tender, probably 12 minutes, it may vary, you can taste and want them done, not chewy. Stir once in awhile so they won't stick. When they are done at that time you may add cooked chicken, no bones. Serve over buttered mashed potatoes.

I hope I was able to guide you through this. Any questions just ask.

Enjoy.

Sue

I got all of my noodles bagged and they are in the freezer. I ended up with 19 stuffed quart bags.
Sue