Thanksgiving Noodles

Our early pioneers were nothing, if not frugal and creative – particularly in the kitchen – using whatever they had on hand to create memorable meals, some dishes which would eventually became favorite holiday traditions.  Such is the case with Thanksgiving noodles and Dixie salad.

Although Thanksgiving noodles aren’t completely unique to our area, they are rare enough to have people ask questions about their origin and what these homemade delights have to do with Thanksgiving.  No doubt, noodles became popular because of the simplicity of making something with all the ingredients already found in the pioneer pantry.  And, certainly, inexpensive handmade noodles could stretch the budget for a holiday feast with lots of additional family members at the table … and they are easy to make.  Here’s the recipe, in case you want to try this southern Utah holiday tradition around your own Thanksgiving dinner table:

To make your Thanksgiving noodles, combine 2 cups of flour, 1/2 teaspoon kosher salt and 1/4 teaspoon baking powder in a large mixing bowl. Add 3 eggs and 3 tablespoons heavy cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball. Divide the dough into five equal portions. Keep portions in the bowl and cover loosely with plastic wrap. On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking. Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2-inch-wide pinwheels. Unravel the pinwheels and separate into thirds or halves (depending on the desired length). Lay noodles flat on parchment paper. Dry for 24 hours and store in an airtight container. Makes about 7 cups.

When cooking the noodles, use 8 cups of homemade chicken stock and 3 cups of store-bought low-sodium chicken stock. If you prefer to use store-bought stock, use less salt than instructed in the recipe.

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