- June 25, 2008 at 6:21 pm #258823LissKeymaster
1 cup, plus 1 rounded tablespoon flour
2 tablespoons milk
1 egg, plus 1 yoke
1/2 teaspoon salt
Broth from, chicken or other
On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot.
Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin.
Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table.
Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.
Listmom & Creator/Designer of http://www.Budget101.com
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