Making one’s own pasta is incredibly easy and takes any chunky, homemade soup to the next level of deliciousness.
Make my own pasta? Wasn’t that something gourmet foodies did in the 1990s with esoteric shiny home pasta machines and haughty Italian cookbooks? Well, yes. But humble folk in myriad countries have been doing it by hand for, oh, maybe thousands of years. It isn’t as hard as we tried to make it in the 90s. Plus homemade egg noodles are super yummy in chicken noodle soup.
1 cup sifted all-purpose flour
pinch of salt
Break the eggs into a bowl. Add the flour and salt. Mix until well-incorporated, then knead on a floured board, adding flour if necessary. Roll out very thin, cut into desired shapes with pizza roller or a sharp knife. Allow to air dry for several hours. Violà.
Chicken Noodle Soup
1 roasted chicken
about 3 quarts water
1 bay leaf
3-4 stalks celery
4-5 peeled carrots
1 tsp ground coriander
Remove all the meat from the chicken and dice or shred meat, set aside. Discard the skin. Place chicken bones in a large stock pot and fill with water to several inches above the bones. Add bay leaf, one peeled and quartered onion, one celery stalk with leaves, and one carrot. Simmer for at least an hour.
Strain stock and add the vegetables, chopped, the coriander, salt and pepper, and chopped fresh parsley or crumbled dry parsley to taste. Simmer for at least 30 minutes, then add desired amount of chicken and simmer 10 more minutes. Add dry egg noddles and cook till soft, 5 minutes or less.
So good, you’ll want to take a sick day off just so you can make it.