One of my favorite things to do with Ms. T is to help her make her famous homemade noodles.  When she visited this spring we went up to the cabin and carted all the ingredients we needed to make Chicken and Homemade Noodles.  It’s  one of my most desired comfort foods and I also have it with leftover turkey during the holidays.  The recipe is from Ms. T’s family; Grandma Olga who was of German heritage. It is fun to think that this recipe has been passed on through multiple generations and I’m now sharing it with you.   I usually cheat when it comes to the noodles and buy fresh packaged linguini noodles and toss them in flour.  But, Ms. T showed me again how to make them and I have the evidence to prove it.

Ingredients:

2    Cups All-Purpose Flour
2   Teaspoons Salt
3    Egg Yolks
1    Whole Egg
1/4 to 1/2 Cup Water

Directions: Assemble all your ingredients and tools that you will need before beginning.  Place the flour and salt in a large mixing bowl and mix together.  Form a pocket hole in the flour to place the next few ingredients.  You may notice that many of the kitchen items are antiques such as the large mixing bowl.  I love antiques and have quite a few in use at the cabin including the mixing bowl, green glass measure cups and large green glass measure for water.

Place the eggs in the center of the pocket.  First place in the whole egg.  Then separate 3 eggs from yolks reserving the whites.  As you separate the yolk, place it in the pocket along with the first whole egg.

Next, add water a little at a time until the dough become firm and you are able to handle the dough.  Knead the dough for approximately 10 minutes.  Press your hands into a dough ball and flatten it.  Fold the flattened dough back into itself and press flat again, repeat for 10 minutes.   Whew…  you have to be able to get you hands into the work.  After kneading for 10 minutes, form a dough ball and cover with a light towel.  Let rest for 10 minutes.  You can now rest for a few minutes, too.

Cut the dough into four pieces and form individual balls.  Take one ball at a time, leaving the remaining balls covered with a towel or plastic wrap in the bowl.  Add a little flour to the top of the first ball and begin rolling the dough flat.  Turn over, add more flour if necessary and press with rolling-pin to continue flattening.  Repeat until you reach the desire thinness. The dough should be relatively thin.

We used a pasty cutter with multiple blades to cut the dough.  Take your time and take it slow when cutting.  You need to press fairly hard down on the cutter to make clean cuts.  You can also roll the thin dough up like a tube and then cut the roll  into individual slices with a knife if you prefer.  The difference is that you will not achieve uniform pieces of noodles when using the second method.  Place each individual noodle on a cookie rack and allow to dry for 2 hours.

All the while we were preparing the noodles, we started to cook a whole chicken.  Place cut up chicken in large stock pot.  Add water to cover.  Season with salt, onion powder (except for Mr. B.) and allow to simmer for several hours until tender and fully cooked.  After cooked, remove chicken from pot and refrigerate until cool to touch.  Retain broth to cook noodles later.  After chicken is cooled, remove skin and bone.  Cut into small bite size pieces. Add noodles to boiling chicken broth and cook until tender.  Add chicken.  Make it the ultimate indulgence.   Serve along with a simple green salad as you won’t need much more.

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Sprinkle with a little pepper and choice of spice blend for color.
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Simple Green Salad with chopped fresh tomatoes and snap peas.

This is a quick to prepare chicken pasta dinner that has nice eye appeal and delicate flavor. It is recommended to use Francis Coppola Gemelli pasta that can be purchased online at their wine website. If you are unable to buy Gemelli, then substitute a wide egg noodle pasta.  To buy the pasta you can visit Francis Coppola’s food website.  They have a lot of fine Italian foods to choose.

ingredients

Ingredients

12 ounces Gemelli Pasta; Francis Coppola 1 teaspoon Paprika
2 tablespoons Extra virgin olive oil 1 tablespoon butter for thickening
1 small onion; chopped 1 cup Chicken broth
8 ounces Fresh mushrooms; sliced 1 tablespoon Worcestershire sauce
1 tablespoon butter; to brown mushrooms 1 teaspoon Salt
1 pound Chicken breasts boneless and skinless 1/4 teaspoon Freshly ground pepper
2 tablespoons All purpose flour; for thickening 2 tablespoon Fresh Italian parsley chopped

Preparation

Bring a large pot of salted water to a boil. Add the Gemelli Pasta (can substitute a wide egg noodle) and cook according to label directions and noodle is soft.

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Meanwhile, add olive oil to large saute skillet over medium high heat. Add chopped onions and saute until onions are tender and slightly browned about 2-3 minutes.
Add mushrooms and 1 tablespoon butter. Cook over medium heat until mushrooms begin to brown slightly; about 2-3 minutes.  Remove any fat from chicken and cut
into 1″x1″ chunks.

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Add last tablespoon butter, chicken, flour, paprika, salt and pepper. Cook, stirring occasionally, until chicken browns. May need to use a flat turner to turn chicken and
other mixture to help with browning; about 3-5 minutes.

Add chicken broth and Worcestershire sauce. Bring to a slow simmer and cook until thickened; about 7 minutes.

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Divide the pasta among the plates and top with chicken mixture. Sprinkle with parsley, additional paprika and serve.

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