Egg noodles might be a pantry staple, but in about twenty minutes from start to finish, you can make the dough to roll and cut your own fresh noodles. Homemade chicken noodle soup is a welcoming gift for a new neighbor or offers comfort to friends and family. Even people on gluten-free diets can enjoy noodles made from besan or teff.
Wheat Egg Noodles
Mound 2 cups of self-rising flour on a cookie sheet or your counter.
Make a well in the center of the mound with your fingers. Crack two large eggs into the hole.
Add 1 tbsp. of sunflower oil to the hole and begin working the flour into the wet ingredients with your fingers until you have a coarse, crumbly dough.
Add 1 tbsp. of chicken broth at a time, up to 3 tbsp. total, and work it in until all the flour in the mound is incorporated.
Bring 2 qts. of chicken broth, minus the broth already in the dough, to a rolling boil in a 4 qt. or larger saucepan or Dutch oven.
Dust the counter with 1/4 cup of self-rising flour. Roll out the dough to 1/8-inch thickness. Cut 1/4-inch strips using a pizza cutter or sharp knife and drop handfuls into the boiling broth. Boil the noodles for 7 to 10 minutes and drain before serving.
Teff/Amaranth Egg Noodles
Mound 2 cups teff flour, 1 cup amaranth flour and 1 tsp. salt. Mix together well.
Make a well in the teff/amaranth mound with your fingers. Crack two large eggs into the hole. Add 1 tbsp. of sunflower oil. Slowly mix the eggs and oil into the flour until all the liquid is absorbed.
Add chicken broth 1 tbsp. at a time, up to 3 tbsp., to get the mixture wet enough to incorporate all the flour.
Knead the mixture for three to five minutes. Dust the counter with 1/4 cup of teff. Roll out your dough to 1/8-inch thickness and cut 1/4-inch to 1/2-inch-wide strips using a pizza cutter or sharp knife.
Pour 2 qts. chicken broth, minus what you already incorporated into the dough, into a 4 qt or larger saucepan and bring it to a rolling boil on medium-high heat. Add noodles to the boiling broth by the handful and cook them at a rolling boil for seven minutes. Drain before serving.
Besan Egg Noodles
Mound 2 cups besan (chickpea flour), 1/2 cup cornstarch, 1/2 tsp. salt and 1/2 tsp. cumin. Make a well in the mound and add 2 large eggs and 1 tbsp. of sunflower oil.
Mix all of the ingredients together with your fingers until they turn into a crumbly dough. Add 1 tbsp. of soy milk at a time, up to 3 tbsp., until the dough is soft and all the dry ingredients are incorporated.
Dust the counter with 1/4 cup besan. Roll out the dough to 1/4-inch thickness and cut 1/4-inch-wide strips with a pizza cutter or sharp knife.
Bring the remaining soy milk to a rolling boil over medium heat. Add besan noodles by the handful and boil for seven minutes.
Remove the noodles from the liquid with a wire strainer/ladle. Allow the soy milk to cool to room temperature and use it instead of cow's milk as a base for mango lassi. Serve besan noodles with marmalade or mango chutney.
About this Author
Jane Smith provided educational supports for 11 years, served people with multiple challenges for 26 years, rescued animals for five years, designed and repaired household items for 31 years and is currently an apprentice metalworker. Her e-book, "Giving Him the Blues," was published in March 2008. She received her Bachelor of Science in education from Kent State University in 1995.