I can share, but I don't have exact measurements...lol... Take about 4 cups of flour in a bowl, add 1 t. salt and 4-5 eggs, depending on their size. Add 2 t. baking soda, and mix this mixture together. Add oil if the dough is too stiff, don't work too much, but dough should be nice consistency so you can roll it out. Roll into desired thickness (we like about 1/4"), then let dry on the board overnight, covered with a towel (I roll these out on a card table, and cover with a bath towel). Cut with a pizza cutter into fairly thick noodles about 4" long. Bring stock to rolling boil and drop noodles in one at a time, cook for about 15 minutes, or until the noodles are soft.
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Sometimes I'll use the carcass after most of the meat has been cut off for stock or soup
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