On Oct 3, 12:25 pm, Bryan > wrote:
> I had chicken soup with homemade egg noodles left over from dinner
> last night. Today I added chopped red onion, a significant pinch of
> rubbed sage and some extra black pepper, then boiled it for about
> 10-12 minutes. Reminiscent of turkey dressing. The egg noodles--made
> with unbleached flour, whole egg and a little baking powder--were
> almost al dente last night, but today they were softer and really
> nice. I'm lucky I only had one bowl left or I would have gotten
> myself stuffed. Anyone else add baking powder to egg noodles?
>
Flour, salt, eggs, tiny bit of oil, water. Nope, no baking powder
comes to hand. Does it improve them, do you think? -aem