"notbob" > wrote in message
. ..
>I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb

It really depends on what you expect the noodles to be when you're finished. Are you
looking for smooth, thin, flat noodles like you'd find in the store? That would be
about 1 cup of flour for every 2 eggs. If you want just *really* good noodles without
worrying about beauty, then use about a half dozen eggs and roughly 2 cups of flour.
This is my grandma's way, and my mom's and all my aunt's, and my sister's and mine.

What you're looking for or a wet dough, not dry or floury. Use a good amount of flour
when rolling them out (which is why you leave the dough so wet...this makes tender
noodles instead of tough, trust me). Roll about 1/3 or 1/2 of the dough at a time.
Roll thin and then cut into slices. I sometimes use a knife, sometimes a pizza
cutter. I don't care about uniformity either. I *like* it when there are some thinner
and some thicker and some longer and some a bit shorter. They will not be smooth and
flat and uniform at all. But they will be damned good, simmered in the broth. Make
sure you get as much flour as you can off them (I give 'em a gentle shake in a
colander), and then let them dry 5 or 10 minutes. Then just add, sprinkling so
they're not going in a big clump, to the already simmering broth.

As for cooking time, well, I prefer mine a little more al dente, so I am ready to eat
after 10 minutes. My mom likes to go at least 20. Personal preference. Try a couple
noodles after 10 minutes, see what you think.

kimberly...who ain't kneading noodles for 20 minutes either.