Noodles and Gravy

Name: Noodles and Gravy
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: serves 8
Ingredients: 2 large eggs; 1 tsp. kosher salt; 2 cups all-purpose flour; 4 cups of simmering chicken or turkey stock; Mashed potatoes , for serving

Starch overload? Maybe. But in Iowa, these homemade noodles ladled over mashed potatoes, are just one more holiday tradition.

Serves
serves 8
Time
30 minutes

MATT TAYLOR-GROSS

By SAVEUR Editors

Updated on November 18, 2022

Starch overload? Maybe. But in Iowa, these homemade noodles and gravy, ladled over mashed potatoes, are just one more holiday tradition. Author Frances Anderson's mother-in-law, Phyllis, has been perfecting the dish for nearly thirty years. She made her best discovery by accident, trying to keep her son, Mike, from sneaking the raw dough from her cutting board. "If I left the dough to dry, like most cooks do, I would've needed a double batch," Phyllis told us. "Throwing them right into the simmering stock, while the noodles are still covered in a light dusting of flour, makes the gravy extra thick."

Ingredients

2 large eggs
1 tsp. kosher salt
2 cups all-purpose flour
4 cups of simmering chicken or turkey stock
Mashed potatoes, for serving

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Instructions

Step 1

Beat together eggs and salt in a medium bowl. Beat in 1 cup of the flour, then roll out dough on a work surface dusted with remaining flour, folding and rolling until most of the flour has been incorporated and dough is very thin.

Step 2

Cut into 3" wide strips, stack strips, then cut into 1⁄16" wide noodles. Toss noodles in flour, then cook in simmering stock in a large covered pan over medium-low heat, stirring occasionally, until tender, about 15 minutes. Ladle the noodles and gravy over mashed potatoes and serve hot.

Beat together eggs and salt in a medium bowl. Beat in 1 cup of the flour, then roll out dough on a work surface dusted with remaining flour, folding and rolling until most of the flour has been incorporated and dough is very thin.
Cut into 3" wide strips, stack strips, then cut into 1⁄16" wide noodles. Toss noodles in flour, then cook in simmering stock in a large covered pan over medium-low heat, stirring occasionally, until tender, about 15 minutes. Ladle the noodles and gravy over mashed potatoes and serve hot.