noodles

It’s funny the things you remember about growing up. One of the things I remember most is walking into my Grandma’s house, her table full of cut noodles and flour hanging in the air like something had just exploded. She took pride in doing all of her own cooking and sewing. Nothing on her table ever came from a box or a mix. If you stopped at her house and she offered you some old fashioned beef and noodles, rest assured, those noodles were made at the table you where you were sitting.

People knew my Grandma for her noodles and her pies. She worked at the corner restaurant for several years after my Grandpa passed away. It was her passion and she was good at. Many people would drive for miles on the days she worked because they knew everything on the menu would be freshly homemade. In fact, many of them would place orders for her delicious egg noodles.

noodlesMy Grandma was an amazing woman. Born in 1903, she married my Grandpa in the early 1920’s. She had four children by the time she was 31 years old. My grandparents lived on the same family farm for close o 50 years. During the Great Depression, the farm was self-sustaining. The ration books they received were full minus the sugar, coffee, and gas coupons. Everything else was raised on the farm. My Grandma made most of her own clothes and did everything she could to make sure her family had everything they needed.

While my Grandpa tended the fields, my Grandma would be hard at work in the kitchen making trays of meatloaf or huge pots of her famous beef and noodles. As I got older, she would let me help her. Little hands couldn’t do much with the rolling out or cutting of the dough, but I could fluff the noodles like a crazy person wearing the majority of the flour in the process.

Sunday was always “cook” day. She would make up all of the noodle and pie orders for the Cupboard (the restaurant on the corner) and make enough noodles for the family. She would throw in a few pies in the process making sure everyone had what they wanted for the week. One Sunday a month, the entire family would get together. Kids, grandkids, and great grandkids, would all crowd into the house and enjoy each other’s company.

If you ask any of the family that are old enough to remember what Grandma was famous for, you will always here the same answer. Grandma’s noodles!

Grandma’s Egg Noodles
(recipe can be halved or doubled depending on how many you want to make)

4 cups all-purpose flour (you will need more for rolling)
2 teaspoons salt (give or take for flavor)
4 large eggs, well beaten
2/3 to 1 cup of water

Mix flour and salt in a large bowl. Make a depression in the center. Add the beaten eggs and about 2/3 cup water, just enough to make the dough manageable.

Divide the dough into sections. This is a large recipe so you will end up with about six to eight pieces of dough. Roll out the dough to 1/16 to 1/8 inch thickness. Place the layers of dough on top of another. Once you have four or five layers, cut the dough into strips. Separate the strips so that the noodles can start to dry.

Every 15 minutes or so, fluff the noodles. Do this for an hour or two until the noodles are no longer sticky. Once they are dry, you can put them in a bag and freeze them. Just a hint: They are much better fresh, but will freeze well for about 3 to 6 months.

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Wendy Melton
Wendy Melton is a freelance writer/photographer/illustrator who enjoys living life through a viewfinder and bringing people's stories to life. Originally from Indiana, she moved to Georgia in 2016. She loves to travel, spend time outdoors and loves to meet new people.

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