My carbohydrate craving took on a new form: Homemade egg noodles. I watched a video on allrecipes.com showing how to make basic egg noodles.
I’ve made noodles a few times before, once with my granddaughter, when she was about twelve years. We had a lot of fun mixing, kneading, rolling, cutting, and drying noodles on my sanitized towel rack. We laughed as we prepared them together. The towel rack never held drying pasta before or ever again. Those noodles were good nestles in dish of chicken paprika.
Today’s recipe did not call for hanging noodles on a rack and was as easy as one might wish. Quick and simple. I cut the recipe in half to be added to my chicken soup made with the drippings from our party the night before.
I had baked two large chickens for six people. Other guests provided the rest of the food. We all had a good time, but we did not eat all the chicken, not even close.
If you click on the link at the top of this post, or here, both the recipe and the video are available to show and tell you how to make these delicious egg noodles. The recipe calls for wheat flour, but I successfully substituted Jules Gluten-free All-purpose Flour.
Recipe for chicken soup made from leftovers is in my next post.