Cook, Clean, Organize. Repeat.: COOK: Kniffles and Homemade Egg Noodles

One of KC's favorite winter side dishes is Kniffles. I had never heard of it, but when he told me it was homemade noodles, potatoes, and butter I knew I would love it!

The key is to brown the butter, which as KC's mom used to say "Is easy when you aren't trying to but hard when you want to!" I couldn't agree more!

It's a simple recipe, and it's great if you make it ahead and re-heat it when it's time to eat. It's also delicious the next day as a small dinner, although it's not healthy so we don't do that too often.

Kniffles (Homemade Egg Noodles)

Ingredients:

Noodles:
2 medium eggs
2/3 cup of cool water
1/2 teaspoon salt
2-2 1/2 cups flour

3-4 medium potatoes
1 stick of salted butter

Preparation:

Peel and cut your potatoes into about 1 inch cubes, put into a large pot with about 3-4 quarts of water and boil.

While the potatoes are boiling mix the dough for the noodles, it should be sticky but not too sticky, put onto your floured counter and kneed until no longer sticky. Then roll out until about 1/4 inch thickness, then cut into strips and then cut each strip into about 2-3 inch pieces (using a pizza cutter makes it easy) they don't need to be uniform size, and I think the wonkier the better!

By now your potatoes should be soft, you can remove them to a bowl or add the noodles on top, if you remove the potatoes save the water, you want to boil the noodles in the starchy potato water.

Add the noodles into the still boiling water, then remove about 3 minutes after you put the last noodles into the water.

In a separate pan melt and then brown you stick of butter, pour over the top of the mixed noodles and potatoes.

It's a great side dish with steak, roast, or prime rib. KC asked for it with his steak and shrimp birthday dinner this week.!

After making Kniffles a few times I realized that I could easily make similar noodles for Chicken Noodle Soup, I figured out it's best if I make the noodles, then after cutting them I lay them on my baking racks to dry out a bit, then add them when the soup is almost done. The noodles hold up well in the soup when it's frozen. You can also let them dry a bit and then put them into freezer packs and freeze them until you are ready to use them, they are great as simple buttered noodles as well!

As always, let me know if you have any questions or if you notice any mistakes!