Wednesday, July 24, 2013

Recipe: Homemade Egg Noodles

These simple delights require ingredients you'll have on hand, but there's a few little tricks you'll need to know to get them right the first time.

2 1/2 cups all-purpose flour

1 pinch salt

2 eggs, beaten

1/2 cup milk

1 T butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. (Trick: Make sure the surface has a nice level coating of flour. Flatten dough with your hands, then flip dough to coat other side with a good layer of flour. Now roll out. Test for stick spots as you go and toss flour on them as your roll. This is important because when you go to life the noodles, you want it to be easy to do so, otherwise they clump together.) Cut into desired lengths and shapes.

Allow to air dry before cooking. (Trick: The longer, the better! When removing them from the mat or counter, toss them with a little extra flour if you want your broth to thicken. Shake off excess.)

To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Recipe I use is from:

Born and raised in Manassas, Virginia, S. Dionne Moore moved to Greencastle, PA in 1993, then to Mercersburg in 2008. Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.
Moore is author of the LaTisha Barnhart Mystery series as well as new historical romance release "A Heartbeat Away."

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