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Post by Drippy Faucet on May 17, 2018 19:47:37 GMT -6
For those who loved Mom’s “Chicken and Noodles.”
I would watch as Mom made her noodles, and after rolling the dough out, she would roll the dough up into a log and cut the width she preferred. I don’t recall how long she left the dough after rolling it flat or into a log, but after cutting the widths, she would grab the end and shake out the noodle. (She probably didn't leave the dough setting out for very long.)
Sometimes she would loosely drop the noodles into a pan of boiling water. Don’t know if there was any salt in there. She told me she did this to get rid of the excess flour, but sometimes she would just go ahead and drop them into the chicken mixture.
She did not let the noodles dry out before cooking and adding them to the pot of chicken and broth. And I think cutting them up in a log and not drying them out may have given them their unique texture.
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