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Posts Tagged ‘Noodles’

Get Noodled!

Rolled thin and cut wide

 

Spread on a towel to dry before cooking or freezing

Pennsylvania Dutch whole egg noodles. A noble phrase in the lexicon of American cookery. It can be surprising just how simple it is to prepare fresh pasta. The kitchenaid or tabletop mixer is a big help and then a pasta roller makes it that much easier. Neither is necessary. Serve these noodles hot, buttered, and sauced if you must. Good Stuff!

 

Egg Noodles

1 1/2 cup all-purpose flour

1 egg, beaten

1/4 teaspoon salt (or more to taste)

2 teaspoons oil (I use schmalz for flavor)

1 ++ Tablespoons cool water

Combine all ingredients with first Tablespoon water inĀ  mixer or by hand until fully homogenized. Continue to sparingly add water until a tight damp dough is formed. Knead for ten minutes. Allow the dough to rest for twenty or more minutes, covered, before rolling. Roll out to a uniform thickness. This is determined by your taste, but slightly thicker noodles will be easier to handle and less delicate in the pot. We go to about 1/16 of an inch. Use little flour to keep the dough from sticking to you rolling pin and worksurface. Cut to any width with a pizza cutter or by dragging the tip of a sharp knife through the dough. Spread the noodles on a clean dry towel to airdry for twenty to forty minutes before cooking or freezing. Throw into boiling salted water for 3-4 minutes, slightly longer if frozen, drain, and butter. Serve with your family’s favorite garnish. Good Stuff!

With steaming beef stew and braised swiss chard

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