Last night I was craving chicken noodle with chewy, wide, hearty "noodles," so Bunny and I decided to make some together. (See photos here. Note: I've decided I'm "Post-DSLR." I don't care about taking perfect food shots, I just want to be able to document on the fly with my camera phone and hope they come out semi-pretty.)
To make the noodles you combine about 2 cups of AP flour with about a cup of water (add more flour or water a little at a time as needed) until you have a smooth, elastic, workable dough. Knead for about 5-10 minutes until the dough is no longer sticky, then let it rest for 20-30 minutes, covered in saran wrap, on a floured board. Roll out the dough as thick or thin as you like and cut into noodley shapes. I use a pizza cutter for this.
The soup was a snap to make since I already had a couple of quarts of veggie stock in the freezer plus a leftover roasted game hen from last week, so I defrosted the stock, added in some carrots, parsnips, and celery, brought it to a boil, then dropped in the noodles. They cook up in about 5 minutes, and best of all retain their al dente chewyness (because they are so thick), rather than sogging-up like regular pasta.
If you have never made homemade noodles, give it a go. You don't need any fancy equipment, trust me.
PS I am only using roasted game hens for my chicken noodle soup from now on. The flavor was ohmygodtodiefor.