Home Made Egg Noodles

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      Home Made Egg Noodles

      2 cups all purpose flour (if using self rising, omit salt)
      3 egg yolks
      1 egg
      2 teaspoons salt
      1/4 to 1/2 cup water

      Measure flour into bowl; make a well in center and add egg yolks, egg and salt.
      With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at time,
      thoroughly mixing after each addition (add only enough water to form dough into
      a ball).
      Turn dough onto well-floured cloth covered board; knead until smooth and
      elastic, about 10 minutes. Cover; let rest 10 minutes.
      Divide dough into 4 equal parts.

      Roll dough, 1 part at a time, into paper thin
      rectangles, keeping remaining dough covered. Roll rectangle around rolling pin;
      slip out dough.
      Cut dough crosswise into 1/8 inch strips for narrow noodles and 1/4 inch strips
      for wide noodles. Shake out strips and place on towel to dry, about 2 hours.
      When dry, break strips into smaller pieces.

      Cook in 3 quarts boiling salted
      water (1 tablespoon salt) 12 to 15 minutes or until tender. Drain thoroughly.
      About 6 cups (10 ounces)

      [Non-text portions of this message have been removed]

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