This is not the best food photo I’ve ever taken…
BUT.
It IS the best Chicken Noodle Soup I’ve ever made!
Slow cooked, falling off the bone chicken.
Kale & Carrots.
Fresh chicken broth.
A chunk of parmesan rind.
Homemade noodles.
I think I had some beginner’s luck with the noodles. In the past years, I’ve read about making pasta and knew there was a kind of “holy grail” in the proportion of flour-eggs.
I use Wheat Montana flours which are hard wheat, tending to need a bit more moisture than a baseline Gold Medal kind of flour.
My recipe:
1/3 white flour
1/3 semolina flour
pinch of salt
1 large egg
1/3-1/2 T olive oil
Knowing my flour, I measured 2 T or so light on the white flour.
The dough came together beautifully.
I wrapped it in Saran and let it rest for 30 minutes.
I “practiced” with a 1/4 piece of the dough. It rolled out, very thin, easily.
I cut roughly with a knife and added to my chicken-broth-kale-carrot-parmesan soup that was softly boiling.
Two minutes later: Chicken Noodle Soup.