Some of my best recipes are those past on from my Nana. Every time I make her Minestrone, I choke up and wish she were here to ask about an ingredient substitute or just to let her know I'm making it. I think food is such a great part of my life because of the memories each meal brings to mind. I have fond memories of my childhood with Nana in the kitchen, me standing beside her through every process, she'd smile and say "Are you going to cook like Nana someday"?

Today's noodle recipe isn't from my Nana, but from a woman who touched the lives of many with her warm smile and her noodles. Grandma Rose was my James' paternal grandma. I have heard so many stories about Grandma Rose and his summers spent on the ranch that sometimes when I close my eyes I can feel the August sun on my face as the wind rushes through the meadow. Occasionally, out of the blue, I will get the urge to whip up a batch of noodles, as I did last night. I have been known to throw them in my soups, but last night I lathered them in gravy and served them with chicken cutlets and a cucumber salad with a Greek flare.

What You'll Need:

3 cups all purpose flour
3 Tbsp of cold water
3 Tbsp of softened butter
3 eggs

Putting It All Together:

on a clean counter top make a pile with the flour, burrow a hole in the center, about the size of a
bread plate, crack your eggs in the center and add your softened butter and water. mix together with a fork and slowly add flour from the sides until all flour is incorporated and you have a nice, non sticky ball of dough. set aside for about fifteen minutes then roll out to desired thickness and cut strips as narrow or wide as you like, lift from counter top and 'fluff', I usually let mine sit for a while (5-10 minutes) before I do this, then I add them directly to my soups or gravy, they cook in as little as 3 minutes.