Homemade Noodles

My ultimate comfort food recipe would have to be this one. When I was a kid my mom would always make this recipe when the weather was cold and rainy. It is not the healthiest of recipes but it is sure to warm your tummy and make you feel full.

 

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Ingredients:

  • 2 Eggs
  • Milk (same amount as eggs)
    • I use Lactaid because I am lactose intolerant.  If you don’t want to use dairy use Lactaid.  Do not use Soy milk or Almond milk because it gives the noodles a sweet flavor.
  • 1 Tablespoon Butter Flavored Shortening
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Sea Salt
  • Flour
  • Kielbasa

 

Steps:

1.Start your pot full of water boiling

2.Crack two eggs into a 2 cup measuring glass.

3.Whisk the eggs.

4.Add the same amount of milk as eggs.

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5.Whisk until combined.

6.Pour mixture into mixing bowl.

7.Add in shortening, baking powder, and salt. Stir mixture.

8.Add enough flour to stiffen the mixture.  This will be a couple of cups. The dough should look dull not shinny. Like the picture on the right.

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9.When water is boiling drop knife fulls of dough into the boiling water.

10.Cook noodles for 12-15 minutes.

11.In a separate pan melt two tablespoons of butter.

12.After the noodles have cooked drain them and put them directly into the pan with the melted butter.

13.Cook to your desired color.

14.Enjoy!

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Tips and Tricks:

-For the separate pan I use a cast iron skillet. I use these skillets because of the health benefits and also because I think the noodles taste better when they are cooked in cast iron.

-As a family we always ate this with Kielbasa.  I also use a ketchup and mustard dipping sauce to eat my noodles and Kielbasa but flavor however you would like!

-If you would like a healthier option for the meat portion you can always use smoked turkey Italian sausage that Jennie-O sells.

 

Hope you enjoy these as much as my family does!

-Abbey

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One Comment Add yours

  1. Matt says:

    THIS IS THE BEST BLOG I’VE EVER READ IN MY LIFE!!!! THIS IS THE BEST RECIPE!!!

    Like

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