Noodles for Soup
Fresh egg noodles for soup need only an egg and flour, and no pasta machine. This recipe comes from the 1881 Household Cyclopedia, and the method is simple: knead a stiff dough, roll it thin, fold it into a log and slice it like cabbage. Because the dough is so firm, the noodles hold their shape in a hot broth. Make them while the soup simmers and cook them right in the pot.
Instructions
Beat the egg in a bowl. Work in flour a little at a time and knead until the dough is very stiff and no longer sticky.
Roll the dough out into a thin sheet on a floured surface.
Sprinkle the sheet generously with flour so it will not stick to itself, then roll it up tightly into a log.
With a sharp knife, cut the log crosswise into thin slices, the way you would shred cabbage for slaw. Unroll the slices into long noodles and toss them with flour to keep them separate.
Drop the noodles into a pot of boiling soup and simmer for 10 minutes, until tender.
Make it personal.
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