Homemade Noodles

[jlbattin]

I made my homemade chicken and noodles yesterday. I made the noodles with Pamela's gluten free flour. They definitely are not as easy to make as using plain old flour but they were really good. I need to perfect my recipe a little bit (the dough tore quite easily) and I think the next time I will use my mixer instead of just mixing and kneading by hand. I also need to work on my seasoning a little bit in the broth as they go in with nothing. They took quite awhile to cook (about 2 1/2 hours), but they plumped up nicely and were very tasty since I hadn't had any for over a year and a half or so. My husband ate them and said they were good (but then he eats everything I fix or has to fix his own)! :) I will make them again sometime soon and try to perfect my recipe a little bit..............but I considered them a success just as they were (they weren't pretty, but they were tasty!)

[brandy]

Hi Jari,

Thanks for the update!

Did you just add water to the Pamelas gluten free flour or did you also add an egg? I can tolerate an egg so I'm wondering if I added an egg and then enough water to make dough consistency if that would work. Maybe the egg would bind the dough better?

I'm not surprised that they were tough to handle. There is not much discussion on the internet about homemade noodles.

Once you had the dough to the right consistency did you roll them out then cut into noodle slices?

And then toss the noodles in the broth?

[jlbattin]

Brandy,

The recipe I had called for 1 egg, 1 1/3 cup flour, and 3-4 T. of ice water. I actually tripled it and was hoping that I would have some left to freeze, but I let the leftover dry too long and it was just crumbly and I ended up throwing it away..........

I think I might add some xanthum gum next time to help bind it a little better..........depending on your climate, you have to play with the flour and water...........

I made them yesterday morning and rolled them out on my counter to let them dry...........I cut them with a pizza cutter............ and threw them in the broth.........they have zero taste so you'll want to be sure your broth has enough flavor..........I need to work on that a little bit..........next time I'll add more Italian seasoning, some carrots and celery, and some seasoned pepper...............

I will make them again.........each time will get a little better hopefully!

[brandy]

Hi Jari,

Thanks for clarifying! I can see how the xanthan would help with binding. I used xantham gum in my Thanksgiving pie crusts and I'm not sure if I tolerate it.

Thanks for posting the recipe. It will give MCers more options.

Brandy