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Egg Noodles
March 29, 2009

This recipe is a staple in my home. It's so versatile. I add poultry seasoning when making noodles for chicken soup, and add garlic powder & basil when making noodles for use in Italian dishes. And for the occasional kid-friendly treat I divide the dough into 2 to 4 batches, and add a different food color to each batch. Serve cooked noodles with butter -- and watch the children go wild. (Haha. Children are so easy to please.) I can offer some insight to making great noodles: Don't add baking powder, as some folks have suggested, unless you like a really thick (more dumpling style) noodle. Working the dough too much, and not adding butter or oil will result in tough, rubbery noodle. Divide the dough into batches, and roll each batch. This helps in rolling the noodles very thin. The thinner the better (unless you're making chicken & dumplings). Happy cooking!

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