Saveur

Photo: Chrsitopher Hirsheimer

SERVES 8

Serve these Iowa-style noodles and gravy over mashed potatoes.

2 eggs
1 tsp. salt
2 cups flour
4 cups of simmering meat or poultry stock
Mashed potatoes

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.

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 over mashed potatoes.

This article was first published in Saveur in Issue #31