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?

--Bryan

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

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.

On Oct 4, 1:30*am, sf > wrote:
> 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.
>
It doesn't go anywhere near fluffy, but does make them softer, and I
think they absorb more of the flavor of the broth. Flour and eggs are
cheap enough that it might be worth trying. I think I used about a
cup of flour and a t of baking powder (I eyeballed it) and two large
eggs.

--Bryan