When Caleb and I first got married, I had only heard about "Grandma Clark's noodles". They were always spoken about like a cherished childhood friend. Even just thinking about them brought a warm, comforting feeling. All I knew was, I needed to try them. Because Grandma lives a few hours north of us, I didn't try them for a few years. Caleb's mom made them for us right after I had Adelyn, and they most certainly lived up to all I was expecting. They were comfort food at its best.
While this isn't the recipe for "Grandma's noodles", it is the recipe for the noodles. Confused? I still don't have the recipe for the whole dish, but these noodles are a great addition to any meal where you would otherwise cook up dried egg noodles, or even pasta or rice. I recently made them to go along with my Beef Stroganoff (recipe to come soon!), and they were amazing. I substituted in whole wheat flour for half of the all-purpose flour, and loved them. One try and you will stop buying dried noodles. I mean, really, they use 4 ingredients that you always have on hand, and they taste WAY better than anything you can buy at the store. Thanks Grandma! :)
1/2 tsp salt
2 Tbs milk
1 1/2-2 cups flour
Blend eggs, salt, and milk. Using a spoon or fork, mix flour in 1/2 cup at a time until a soft, non-sticky dough forms, adding more flour if necessary (I use my hands once it's not super goopy). On a lightly floured surface, roll out to 1/8 inch. Using a pizza slicer, cut into very thin strips (they will puff up quite a bit when they cook). Leave long, or slice into 2-inch strips. Gently toss with a small amount of flour to keep from sticking, and gently place in a pan of boiling, salted water (or broth if you are putting in soup). Stir to keep from sticking together. Cook 5-10 minutes, or until tender.
Yield: about 3 cups noodles