You’ll be delighted at how easy it is to make homemade noodles. Whenever you have leftover chicken or turkey, toss it in some broth with these noodles, and you’ll have a simple, nourishing supper — perfect for a cold evening.FOR MORE, SEE HOMEMADE BISCUITS AND MORE USING LARD
• 3 eggs
• 1 tablespoon water
• 1 tablespoon milk
• 1 tablespoon lard, melted and cooled
• 1 teaspoon salt
• 2 to 2-1/4 cups all-purpose unbleached flour, divided
• 1 scant teaspoon baking powder
1. In large bowl, combine eggs, water, and milk. With electric mixer, beat on medium speed for 1 minute. Beat in lard and salt.
2. In separate bowl, whisk together 2 cups flour and baking powder. Add gradually to egg mixture, beating on low speed. Using rubber spatula, stir in more flour, up to 1/4 cup if needed, to make stiff dough.
3. Turn dough onto floured board, and knead into ball. Sprinkle a little additional flour on board and rolling pin, and roll out dough as thinly as possible, about 1/16 inch.
4. Using pizza wheel, slice dough into strips 1/4-inch wide, and then slice again in half crosswise. Transfer noodles to wire rack and cover loosely with lint-free cloth. Leave to dry for 2 hours.
NOTE: To make soup, place 8 cups of chicken or turkey broth in a stockpot, and bring to boiling. Whisk in 5 tablespoons of all-purpose unbleached flour to thicken the broth. Add 11⁄2 cups cooked and shredded chicken or turkey. Gently stir in the dry noodles. Reduce heat to medium, and cook for 30 to 35 minutes, or until the noodles are tender and the broth is thickened. Stir in 1 teaspoon fresh or dried herbs of your choice. Serve piping hot. Yields 6 to 8 servings.