Noodles Longtin Style
1/2 eggshell of water
1/2 teaspoon of salt
Noodles Longtin style are made by starting with one cup of flour and adding one egg, one-half an eggshell of water and 1/2 teaspoon of salt for every two servings. You mix the eggs into the flour (with a fork at first, and then as the mixture thickens and gets less sticky, with your clean hands.) You add flour until the flour mixture is not sticky and the dough is soft and pliable. The dough is rolled out on a clean counter (I had a butcher block counter installed in my kitchen for this.) Place a lot of flour underneath the noodles so they don't stick to the counter. Keep checking as you roll. It's good workout if done correctly.
The noodles are rolled as thin as you can get them, then covered with tea towels and allowed to dry. This takes about four to six hours in Torrance, California, but I imagine it might be less in, say, Albuquerque. After they dry, cut them into 1" squares. Don't bother to be precise. The organic feel of the various sized homemade noodes is half the fun. When you put them in the soup (which is brought to a simmer) stir them in with a lot of the flour still clinging to them. They're cooked when they swell back up and the broth thickens. I store my leftover noodles in the fridge in zip lock bags until I make soup again.
Pairs Well With
Use in the Chicken Soup-Comfort Style recipe.
COOKS NOTE ON DRYING NOODLES:
This takes about four to six hours in Torrance, California, but I imagine it might be less in, say, Albuquerque.
This recipe makes 2 portions of noodles. You will need to adjust recipe to fit your needs.