Serve these rustic noodles in place of mashed potatoes with a Thanksgiving dinner, or put them in a turkey carcass soup the day after the feast. Allow a minimum of two hours after cutting for these noodles to dry.
INGREDIENTS (for 6 servings):
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups all-purpose flour
- 4 cups beef broth
Beat the eggs and mix in the salt, pepper and flour. Divide the dough into two halves. Roll out the halves to 1/4 inch thick. Let dry for at least 2 hours. Cut the noodles into 1/2 inch to 1 inch wide and as long as you want strips.
Drop the noodles into the boiling stock of your choice and boil until soft.