When life gives you too many eggs, make homemade noodles

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For the past few months, my husband (Eagle reporter Adam Shanks) has been bartering bread for eggs. He makes the bread every Monday, a beautiful sourdough boule with crusty edges and a soft interior, made with starter he lovingly cultivates and maintains.

The eggs happen to come from Eagle photographer Stephanie Zollshan, who has chickens and a duck. They trade once a week, and I passively profit. Once in awhile, we even get a duck egg or two. (Thanks, Stephanie.)

Inevitably, this leads us to occasionally have too many eggs. Sometimes, we give them away; other times, we decide it's appropriate to make something that uses a lot of eggs. This past Sunday, that something was fresh egg noodles — the richer, thicker, more awesome version of those ones that come dried in a bag from the store.

Because Adam is the bread person in our house, he made the noodles, and did so masterfully. His advice: Knead hard and don't give up. It's not difficult, but you have to want it.

With late-winter wind biting at our house, we wanted something hearty and warm for dinner. If you read this column regularly, you know we recently bought half a pig. To pair with these noodles and contribute to our Sunday dinner, I tossed two pork shoulder steaks in the crockpot for eight hours with a thinly sliced onion, two cloves of chopped garlic, a glass of red wine, some water, two tablespoons of olive oil, a tablespoon of herbs de provence, salt, and pepper, then pulled the steaks apart and roasted the meat for 15 minutes at 450 degrees, plus a minute or two on broil. It was heaven for a chilly day.

Homemade egg noodles

(Adapted from a recipe from The Kitchen McCabe)

INGREDIENTS:

2 cups flour

1 pinch salt

2 eggs, beaten

1 tbsp butter, melted

cup milk

DIRECTIONS:

In a medium/large bowl, make a well with about two cups of flour and add salt. Beat yolks and eggs with a fork in a smaller bowl, then add eggs, milk and butter into the center of the flour well. Mix together with your hands until a stiff dough forms, then knead five minutes. Let rest 10 minutes more.

Form dough into a ball and knead until it's smooth and still stiff, but workable. Split in half, then flour a cutting board, the bigger the better. Flour a rolling pin and roll out dough, adding flour as you go. Roll the dough around 1/4-inch thick or less; Adam says try to roll it very thin, because it gets thicker when you cook it. Let rest for 10 minutes or so, then cut into noodles, to inch wide.

Boil water and cook noodles 1 to 2 minutes, then toss with butter or oil and serve. (Topped with something great, in this case, slow-cooked pork!)


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