Organic Whole Grain Noodles

Let’s face it. Homemade soup noodles are about as old-school as it gets. The nostalgic times of my childhood bring back sweet memories from a warm kitchen with my militant mama, when she would crank out noodles by hand like a factory. With the ‘Worldwide Pause’ Covid has brought to many homes, making homemade noodles and breads with the children (or inner child) have brought a lot of joy to our daily routine. We had much delight tasting these chunky, meaty noodles in our homemade chicken noodle soup later that evening!

Ingredients

• 3 eggs, beaten
• 1 tsp salt
• 4 tablespoons milk
• 1 cup sifted all-purpose flour
• 1 cup whole grain, freshly ground flour
• 1 tsp baking powder (optional)
• **You can make noodles 100% whole grain, just substitute whole grain for sifted all-purpose flour and add 1 heaping table spoon of gluten

Instructions

• Grind whole grains in a food processor. We use our Vitamix grain cup.

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.

• Roll out dough, and let stand for 20 minutes.

• Cut into strips and spread to dry–dust with a little flour. Let dry for approximately 2 hours.

Grind. Combine. Roll. Cut. Dry. These whole grain noodles are thick and meaty! They plump a bit after they dry, so feel free to make them pretty thin. Make sure to put them into the fridge or freezer if you’re not going to use them right away because they are highly perishable. Unlike the stuff you buy off the shelf, there is an expiration date with these living grains. But, that’s a good thing – if other microbes want to eat them you should too! BONUS – these noodles come chock full of flavor, fiber, and protein. ENJOY!