We've talked before about Ivy and ARFID. The search for safe foods has always been super challenging. But one of the simplest and always safe foods for her is home made egg noodles. We first discovered that this was a favorite when flipping through one of our favorite cookbooks (The American Heritage Cookbook) that is out of print, but Ivy loves it so much that I got her a used copy for Christmas.
This super basic home made noodle recipe caught her eye and after making them once, they've been in heavy rotation. On a thrifting trip to Goodwill we found a pasta maker and took our pasta game to a whole new level. If you've got someone who's looking for a simple but yummy pasta dish, I'm here to hook you up!
Home Made Egg Noodles
2 cups all purpose flour
1/2 tsp salt
pinch nutmeg
3 large eggs
Instructions:
Combine all of the dry ingredients (flour through nutmeg) in a large bowl. Alternatively, you can pulse all the dry ingredients in a food processor. Make a well in the center. Crack in the eggs and then using a fork begin breaking down the eggs while incorporating the dry ingredients. If you're using a food processor, add the egg and pulse until the dough comes together in a ball. For the bowl, once everything is mixed, turn your dough out and knead for 10 minutes.
Wrap your dough in plastic wrap and let rest for 10 minutes. Using a pasta roller, kitchenaid attachment or good old rolling pin, roll out dough thin but not paper thin. Cut into wide noodles.
Heat water seasoned with salt or chicken stock to boiling and boil noodles for 3 - 4 minutes. Drain and toss with butter, parm or your favorite sauce and enjoy!
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