It is written in my handwriting, on the April 18, 1989 page from her calendar. I can almost guarantee you, though, that the date I wrote this down was NOT April 18, since, if we did go to Michigan in the spring, it was at Easter, which was in March that year. More likely, I asked her about it when we were up there in July, since we almost always went up there in July.
Anyway, this is what I wrote down that she told me. I have never tried the recipe, so I make no claims for whether you can make it work.
1/2 teaspoon of salt
1/2 teaspoon of baking soda
Stir stiff w/flour. Stir so stiff you have to kneed. Let dry rolled out 4-6 hours then cut into strips. Boil until tender in broth of any kind.
Now, clearly, you slowly add the flour until it’s so stiff that you have to kneed it by hand. Then you roll it out and let it dry 4-6 hours. Her strips were usually about a quarter inch wide and about as thick. It should also be noted that clearly the “boil until tender in broth of any kind” has to be bullshit because you cannot make Grandma Avis’s famous beef and noodles without beef. Making her beef and noodles with chicken is not only illogical, it’s sacrilege.
So, she’d cook a pot roast, with tons of black pepper (because the noodles always had black pepper flakes), fish the meat and the big chunks of onion out and the cook the noodles in that broth. Then she’d drain the noodles (or fish them out) and add chunks of pot roast in with the noodles in a big wonderful conglomeration.
It seems like it should be easy enough to make.
I don’t know why I never have.