It’s snowing here in central Georgia. This cold weather reminds me of my Grandmother Vivian, making homemade chicken and egg noodles from scratch. It’s the perfect weather to leave the noodles to dry on the counter. The recipe came from Vivian’s mother, Geraldine (Kelley) Miles that was born in Butler, Pa.

Geraldine’s great grandchildren pronounced her name “Mouse” instead of Miles so the name “Grandma Mouse” stuck. Grandma Mouse taught my mother Virginia how to make these and gave her the recipe. My mother then taught me.  It’s a rather simple recipe the trick is to get the consistency just right. Not too dry so that it crumbles, not too wet that it sticks to the rolling pin. Almost the look and feel of playdough but fortunately not the smell.

First, separate the egg yolk from the white. Stir the egg yolk into the water until combined. Then, add flour and salt. Mix together.

The dough will be somewhat dry and stiff so knead together. If dry and crumbly, add small drops of water at a time until the consistency is correct.

Lightly flour a large cutting board and rolling pin. Roll out to desired thickness but not paper thin. 

Cut the noodles to your desired length and thickness keeping in mind that they will expand a bit when cooking.

I prefer cutting them with a stainless-steel multi-purpose scraper and chopper, but a knife or pizza cutter will also work. After cutting, I like to separate and spread out on the board to dry. They can be covered with a thin cotton cloth. Throughout the day, you’ll want to stir and flip the egg noodles on the board so that they dry consistently.

I prefer to cook them in chicken broth to make chicken noodle soup. Boil until tender, about 20 minutes, or desired consistency. Cooking time may vary depending on thickness of noodle.

Enjoy!