Grandma Clark's Homemade Noodles

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! :)

Homemade Noodles:
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2 eggs
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