my grandma’s homemade egg noodles and thoughts on scratch cooking

I love to cook. I always have. My best earliest memories involve food, cooking and family meals. I loved the process, the chance to watch my Grandma (Fern Nugent) Duskey mix egg noodles from scratch, roll them out on her floured kitchen table and then cut them. The noodles would then be lowered in batches into bubbling homemade chicken soup.       I would always ask to help, I have made the noodles with my children since they were little. We started using a pasta machine to cut the noodles, which the kids loved cranking.

Grandma’s Homemade Egg Noodles-

  • 1 Cup sifted AP flour
  • 1/2 tsp. kosher salt
  • 1 egg, beaten
  • 2TBSP milk

My Grandma would sift together the flour and salt in a large bowl, make a well in the middle, then mix the egg and milk together in a cup and pour into well and mix sides in until a dough formed and then knead by hand. cover with a towel or wrap in plastic and let rest 30 minutes in fridge.

Modern way- in Cuisinart with dough blade or metal blade, pulse flour and salt together. With motor running, add in the the milk & egg until dough comes together. pulse several times to knead and then turn onto floured surface knead a few times by hand and let rest as above in fridge for 30 mins.

You may roll out onto large floured table by hand until 1/8 inch thick or roll thru atlas pasta maker until setting 5 and cut either by hand with pizza cutter to have more rustic look or put thru fettucine attachment.

Drop noodles in simmering broth/ soup or water cook until they still have a slight chew. If you are making in soup the noodles hold up very well if you do not roll them out to thinly.

*some people like to let the noodles dry before adding to soup, we add them as we cut them, the kids could never wait.

two flavors of cracker dough and date-bacon-pine nut jam

2 cracker doughs and bacon-date-pine nut jam

Baking pies was another of my Grandma’s talents. Lemon Meringue, Banana Cream, Cherry, Apple, Coconut Cream her pie crust was flaky, with just enough salt and always perfect. Everything she did seemed magical, I spent most Friday nights sleeping over at her house until I became a teenager. She would recycle everything in delicious ways. Trimmings from pie crust would become ‘jam tarts’ her version of homemade ‘poptarts’. Ends of the bread she baked would be soaked in milk and eggs to make apple bread and butter pudding, served with cream. For the holidays we would be making divinty fudge, cookies and bars. When my uncle was in the service we would make care packages, filled with all of the above and we would pop corn on the stove to nestle everything in.

Homemade was not a buzz word, it was how she did things, a way to be thrifty and having been born in the depression it was how she was wired.  My Grandfather was an avid and accomplished fly fisherman. Trout was plentiful and prepared simply, take a large paper bag, add sifted flour about 1/4c per very large trout, add salt and pepper- close bag shake to mix. Add the cleaned trout ( head on ) and shake well. Saute or pan fry in foaming butter until golden brown. serve with lots of sliced lemon and fried potatoes or rice pilaf. salad or coleslaw and fresh rolls. Sunday supper….Labors of Love

About nantucket kitchens

2 chefs sharing in the journey from stove to table at 3 restaurants 30 miles out at sea
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