On Sun, 3 Oct 2010 22:05:14 -0700 (PDT), aem >
wrote:

> 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

I'm not a pasta expert by any means, but I haven't heard of adding
baking powder to noodle dough. Can't think of any noodle that's
fluffy.

--

Never trust a dog to watch your food.