Author note: Keep in mind the portioned dough balls will need additional flour when rolled out. This recipe is designed to let the cook use as much (or as little) flour as needed. When I cook the noodles, I use 8 cups of homemade chicken stock and 3 cups of store bought low-sodium chicken stock. If you prefer to use store-bought stock be sure to use less salt than instructed in the recipe. Read more about the food memory behind Thanksgiving Noodles by clicking here. For an instructional video on how-to make Thanksgiving Noodles click here. *This story and recipe was featured in The Dallas Morning News, to read the piece click here.
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.