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Homemade noodles are a long time tradition. My grandma used to make them for Thanksgiving dinner (and many other regular Sunday dinners, too)

I seem to get in the habit and then completely forget about them for a long while. Then one of the kids will say, "Hey, can we have homemade noodles for Thanksgiving this year?"

And the tradition is back. These are a HUGE favorite, and although I don't really care much for store bought pasta anymore, these are SOOOOO good and almost like a different thing all together.

The recipe is super simple:
1 cup flour
1 tsp salt
1/2 tsp baking powder (optional)
1 egg
2 TBSP milk

Stick in the food processor or in my case, the Ninja blender and pulse until it is a nice ball of dough.

Roll out on a floured surface until it is THIN. These babies tend to puff up a lot, so you want them thin... unless you like the more dumpling type noodles AND have the time to cook them. I love them, but today I was in a bit more of a hurry.

I use this spice cutter that I found at a garage sale to cut fairly uniform noodles, toss them in the extra flour (mostly so they don't stick, but also so that the broth thickens even more when I cook the noodles.

Then toss them in the boiling broth of your choice (we're using bone broth cooked down from a rotisserie chicken.) and cook like you would regular old pasta.

I'll toss some frozen veggies in here when they're almost done and viola one dish meal! :)

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