Happy PINK Saturday everyone!
Please stop by and say HI to Ms Beverly, at How Sweet The Sound our host every week for PINK Saturday.
This is my noodle bowl.
My Dad bought it for my Mom many years ago at an auction. It was manufactured by Home Laughlin and the name of the pattern is Georgia.
I love the curved handles on the sides, the delicate gold rim and the sweet PINK berry pattern.
But I love this bowl because a couple times of year it comes out of the china cabinet to hold a family treasure..... Egg Noodles!
My Mother made these and her Mother before her and her Mother before her. I'm not sure how far back this recipe goes but I'm pretty sure it was probably brought from Germany with my ancestors. Every single Holiday spent with my Mom's Mom included a huge bowl of these, they were as much a part of the holiday dinners as turkey and pumpkin pie. And there is even a funny PINK story to go with them! We always add a few drops of yellow food coloring when the noodles are cooking just to give them a little color. Well one year my mom added a few drops and started stirring the pot but the noodles didn't turn yellow, they turned PINK! Someone had switched the lids on the red and yellow food coloring.
But sadly, as much a part of our family traditions as these were, to my knowledge, I am the only relative of my grandma's that not only knows how to make them but still does. It's not hard to make them but it is a little time consuming and it does take practice.
There are only two ingredients, flour and eggs. To make a large batch to serve 6-8 people you will need 3 eggs and 2-3 cups of flour. In a large mixer (or food processor) beat the eggs until blended. Add the flour 1/2 cup at a time. Knowing how much flour to add is one of the hardest things to judge. The dough should be sticky but not wet.
Once the eggs and flour are mixed, spread flour over a large area on your counter top and coat your hands with flour too. Remove the dough from the mixer and roll in to a ball. Lay the ball on the counter and begin rolling with a well floured rolling pin. Lift and flip the dough several times, adding more flour to the counter top.
The dough is ready when it is the thickness thinner than a dime.
Cut this large rectangle in half, and stack the two halves on top of each other, coating the layers with flour before you stack. Cut this half in half again, and stack, adding more flour.
Now cut this in to two rectangles but do not stack.
Using a sharp knife, cut each rectangle into strips. Separate the the four layers into 4 noodles and spread on a cookie sheet to dry for 2 days.
When it's time to cook the noodles, bring two boxes of chicken broth to a boil and slowly add the noodles a few at a time. Continue boiling, stirring constantly until the noodles are cooked and the broth thickens, approximately 30 mins. Enjoy!