Chicken and noodles hit the spot on a cool, crisp day that has us looking forward to fall. I made the noodles. Barry made the thickened chicken mixture using homemade stock and a few diced veggies and I made homemade noodles.
This is not your ordinary recipe or even the ones my mom used to make. It is one that was included in Issue # 143 (Sept/Oct) of Cuisine At Home. We have subscribed to this magazine from almost the beginning so have about 130 of their back issues. Photos are included with each step of the directions and there are always lots of good tips along with interesting recipes.
Their pasta recipe caught my eye as it included cake flour and was mixed in a food processor. The homemade pasta recipes I usually make often call for part semolina flour but certainly not cake home. I had farm fresh eggs on hand so I decided to give the Cuisine version a try.
Oh my! Our chicken and noodles were out of this world and of course we served them Kansas style . . . over mashed potatoes. We did opt for a thicker noodle so I didn’t go past #4 setting on the pasta maker’s roller.
The recipe rather abruptly ends after the dough is rolled! It shows a photo of using the cutter blade of the pasta maker but provides no additional instructions. In subsequent pages, it provides sauce recipes but no cooking instructions for the fresh pasta. I’ve included my own.
Cuisine At Home says, “Cake four keep the dough supple so it’s easy to work with. If you don’t have cake flour, use all-purpose.”
Recipe without photos . . .
Basic Pasta Dough Make 1 1/4 lbs. (10 servings)
2 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon table salt
5 eggs
1 tablespoon olive oil
- Pulse all-purpose flour, cake flour and salt in a food processor until combined.
- Whisk together eggs and oil in a measuring cup with a pour spout.
- With machine running, add egg mixture to flour until dough forms a ball around the blade.
- Transfer dough to a floured surface and knead by hand until smooth. (I kneaded about 10 minutes.)
- Divide dough into 4 portions; wrap each in plastic, and let rest at least 15 minutes before kneading with the pasta maker. According to Cuisine, “A bit o down time allows the gluten that was formed during kneading a chance to relax so the dough doesn’t spring back when rolling.
- Set up your pasta maker according to manufacturer’s instruction.
- To knead, turn rollers to widest setting - #1.
- Dust one portion of the dough with additional flour, brushing off excess and fold in thirds. Repeat kneading until dough is smooth – about 10 times. Rewrap (I laid the dough on a floured tea towel and enclosed the towel over the top, letting it rest as I proceeded with 3 other dough portions.)
- Beginning the dough that was kneaded first, start on the rolling process that is similar to kneading except you gradually adjust the rollers to roll the dough thinner. Start by rolling a knead piece of dough at #2, then flour, fold in thirds, and roll it a #3, and so on. If dough starts to stick, dust the maker with flour and remove dough debris. (I also dusted my dough with additional flour as needed.)
- After rolling at #4, cut the pasta in half (it’s easier to handle, and fold both halves into thirds. Continue rolling each pasta half up to #6 or #7, depending on how think to you want it, before cutting strands or shapes.
- Attach the cutting section to the pasta maker. Run each rolled piece of cutter through the desired cutter.
- Either cook fresh pasta immediately in a large pot of boiling salted water — fresh pasta takes just minutes to cook but test and cook to the your preferred doneness. (Homemade recipes usually say 2 to 3 minutes for noodles, linguine, spaghetti but I usually end up cooking it longer until tender but still firm to the tooth ). Or, return pasta to floured tea towels and allow to partially or completely dry. I let mine partially dry and then added part of it to the chicken broth where it cooked and simmered.
Top photo: Noodles allowed to partially dry. Bottom: Noodles cooking in thickened chicken broth.
- Uncooked noodles can be frozen and then the frozen noodles can be added to boiling salted water at a later date.
Basic Pasta Dough Make 1 1/4 lbs. (10 servings)
2 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon table salt
5 eggs
1 tablespoon olive oil
- Pulse all-purpose flour, cake flour and salt in a food processor until combined.
- Whisk together eggs and oil in a measuring cup with a pour spout.
- With machine running, add egg mixture to flour until dough forms a ball around the blade.
- Transfer dough to a floured surface and knead by hand until smooth. (I kneaded about 10 minutes.)
- Divide dough into 4 portions; wrap each in plastic, and let rest at least 15 minutes before kneading with the pasta maker. According to Cuisine, “A bit o down time allows the gluten that was formed during kneading a chance to relax so the dough doesn’t spring back when rolling.
- Set up your pasta maker according to manufacturer’s instruction.
- To knead, turn rollers to widest setting - #1.
- Dust one portion of the dough with additional flour, brushing off excess and fold in thirds. Repeat kneading until dough is smooth – about 10 times. Rewrap (I laid the dough on a floured tea towel and enclosed the towel over the top, letting it rest as I proceeded with 3 other dough portions.)
- Beginning the dough that was kneaded first, start on the rolling process that is similar to kneading except you gradually adjust the rollers to roll the dough thinner. Start by rolling a knead piece of dough at #2, then flour, fold in thirds, and roll it a #3, and so on. If dough starts to stick, dust the maker with flour and remove dough debris. (I also dusted my dough with additional flour as needed.)
- After rolling at #4, cut the pasta in half (it’s easier to handle, and fold both halves into thirds. Continue rolling each pasta half up to #6 or #7, depending on how think to you want it, before cutting strands or shapes.
- Attach the cutting section to the pasta maker. Run each rolled piece of cutter through the desired cutter.
- Either cook fresh pasta immediately in a large pot of boiling salted water — fresh pasta takes just minutes to cook but test and cook to the your preferred doneness. (Homemade recipes usually say 2 to 3 minutes for noodles, linguine, spaghetti but I usually end up cooking it longer until tender but still firm to the tooth ). Or, return pasta to floured tea towels and allow to partially or completely dry. I let mine partially dry and then added part of it to the chicken broth where it cooked and simmered.
- Uncooked noodles can be frozen and then the frozen noodles can be added to boiling salted water at a later date.
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