Monday, November 19, 2007

Mother's Noodles...

We ALWAYS double this recipe, and often TRIPLE it...

I remember the day Mother gave this to me. She actually had no recipe, so we stood in my kitchen, me with a pencil, she making noodles, and I was furiously scribbling what she was doing. I've made these countless times, they are just wonderful. Ahhhh, memories ~ jan

Combine 1 beaten egg, 2 Tablespoons milk (evaporated milk or half and half) and 1/2 teaspoon salt. Add enough sifted all purpose flour to make a stiff dough - about one cup.

Roll very thin, almost paper thin, on floured surface. Let stand twenty minutes to let the dough rest before attempting to cut them.

There are two methods of cutting them - you can either roll them up loosely in a roll, and slice 1/4 inch wide, or you can cut them into thin strips with a pizza wheel.

Store in covered container if you don't use them immediately.

Drop into boiling broth and cook, uncovered about ten minutes, or until tender. Makes 3 cups cooked noodles.

1 comment:

lucette said...

I followed you here from Finer Kitchens--can't wait to try out this noodle recipe.