For the egg noodles (makes about 7 cups)
2 cups unbleached, all-purpose flour (plus 1/2 cup, or more, for rolling out the dough)
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
3 tablespoons heavy cream
- Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine.
- Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball.
- Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap.
- On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking.
- Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels.
- Unravel the pinwheels and separate into thirds or halves (depending on the desired length).
- Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.
For the Thanksgiving Noodles
11 cups chicken stock, I prefer 8 cups homemade and 3 cups store-bought (click here for the chicken stock recipe)
7 cups dried egg noodles
8 tablespoons unsalted butter
2 teaspoons kosher salt (or less depending on what type of chicken stock is used)
- In a large heavy bottomed stock pan bring the chicken stock to a boil.
- Add the noodles, butter and salt.
- Cook until the noodles are fall apart tender and the chicken stock is thickened. Stir very frequently to prevent the noodles from sticking to the bottom of the pan.
- Serve warm with crème fraiche mashed potatoes (click here for recipe) and turkey.