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Note: this makes a small batch -double the recipe if making a large pot - or possibly tripple if a crowd.
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the lowfat milk makes the noodles so tender they heat in your mouth.
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Place flour in a small bowl, making a dent in the center.
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Carefully the crack egg shell- put egg in the center of the flour.
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Use 1/2 of the egg shell you just cracked, fill it with lowfat milk and stir into the flour and egg mix using a fork.
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Dough needs to be slightly sticky and form a ball, so if needed, add in just a touch more lowfat milk till the right consistency.
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On a well floured bread board or possibly surface, carefully roll out the dough till very, very thin (almost paper thin).
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Dough will be stretchy and very tender.
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Using a Pizza cutter, cut the dough into thin noodles -length of your choice.
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It is okay if the noodles are not perfect and it is not necessary to dry the noodles.
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Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or possibly beef broth mix (see below for broth suggestions) it is important to put the noodles in this way - so they don't stick together in a lump.
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Turn down heat and keep broth mix at a low boil and cook noodles till tender (approx.
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1/2 hour).
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Stir constantly while adding the noodles and frequently while cooking to prevent sticking.
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Recommendations for broth: Cook cubed chicken or possibly beef in canned broth or possibly bullion and water (sufficient to cover everything in the pot) in a large pot till tender with minced vegetables of your choice - onions, carrots, and celery work best, add in color and flavor.
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Add in salt, pepper, and parsley for spice.
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Cook at a low boil till meat and vegetables are done and meat is tender.
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Bring mix to a high boil before adding noodles.
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This is wonderful served as a hearty stew or possibly main dish.
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Also good served with mashed potatoes.
