Grandma’s Butter Noodles

Grandma's Butter Noodles

Grandma’s Butter Noodles
The noodles in this recipe were a favorite of my late mother-in-because law’s of their flavor and the fact that they don’t spring back when you roll them. She made the best Chicken and Noodles for every family get-together, combining cooked noodles with homemade chicken broth and cooked chicken that had been shred. The dish was then served over mashed potatoes. Everyone enjoys them, and I’ve made them numerous times. I hang the rounds to dry when I’m making multiple batches and don’t have enough counter space.

With a fork, combine the eggs and melted butter in a big bowl.

Salt and baking powder should be incorporated until the dough becomes stiff.

To fully incorporate, knead for a few minutes in the bowl or on a surface lightly dusted with flour.

Make thirds of the dough.

Each piece should be rolled into a sheet that is 1/16 of an inch thick on a lightly dusted surface.

Each sheet should be placed on a dry cloth and left to partially dry for 30 to 45 minutes.