Receta German Egg Noodles
| Raciónes: 4 |
Ingredientes
|
|
Direcciones
- Beat large eggs and salt with fork to mix salt. Gradually add in 1 cup flour till mixed. Add in more flour a little at a time till too thick to stir. (Playdough consistency.) Hand knead with more flour till no longer sticky. Separate into 4 balls to make it easier to work with. Roll on lightly floured board or possibly counter till almost thin sufficient to see through. Dry several hrs turning over with spatula to loosen from surface, occasionally.If weather is damp, it will take longer. Stack all four sheets together, brushing any excess flour off and roll jelly roll fashion. Slice diagonally the width you want. To keep noodles from being too long, slice diagonally the other direction (like the point of a pencil). Continue slicing first one side, then the other, keeping the point, till all are cut. If noodles seem to be sticky when cutting, unroll and dry longer. If they crumble, they were dry too long. They will taste fine even though crumbled, but you could call them something else - maybe noodlettes!
- After all are cut, spread out and dry about 30 min more, otherwise they tend to stick together when cooked. Bring broth to a RAPID boil. Add in noodles and cook about 5 min. Broth will thicken slightly due tot he flour on the outside of the noodles. This goes wonderfully with a holiday turkey or possibly beef roast. Dry noodles may be stored in refrigerator a couple days or possibly may be frzn.
- CAUTION: This recipe may take trial and error method to get used to making, but once you get the hang of it, they are well worth the effort.