What should I do with the extra eggs???

As a continuation of last post....

There are some things you just can't find here such as Head Country BBQ Sauce, Williams Chili Seasoning (as a starting point for chili), spices at a reasonable price ($13 for a store brand, large garlic powder - we have to watch for sales!) and Reams Frozen Egg noodles to name a few. Because of the expense and sometimes lack of products, I have cooked a LOT more staple type items since moving here.

Most of the time, regular old American Beauty Pasta works fine. However homemade chicken noodle soup is the exception. It requires something different. Since we had extra eggs we weren't going to eat very fast and it is winter, sounds like the perfect time to have soup with homemade noodles.

Making noodles is similar to making bread. It requires lots of flour and I always manage to wear dark clothes so it is obvious where I am covered with it. Mix, roll them out, let dry for a couple of hours. Cut them to what ever size you want and toss around so the other side can get dry. (I should write a cookbook.) And this is where the mistake started....

I was going to put 1/2 in the fridge and the other in the freezer. Ziplocks have always worked fine but we have a vacuum sealer and trying to improve on the original idea I thought we should seal them instead. The sealing went fine. Two days later when ready to dump them in the soup to cook, we opened the package and had a brick. A solid, you could build a house with this - brick.

Luckily, after warming for a few minutes, I could pick them apart one by one from the brick making noodles again. However, dinner was late as it took a good 1/2 hour to do it.

BTW - our simple chicken noodle soup recipe....

Water
Cut up chicken breasts
little celery
salt, pepper to taste
Bring to a boil and let simmer for 30 minutes
add noodles (whatever your preference)
serve when noodles are done!

Freezes great!