Sunday, January 22, 2006

Egg Noodle Recipe


Ingredients for Egg Noodle Recipe.

Get a small dish that you can crack your egg into.

This is a handy practice when cooking anything requiring eggs. You don't want to end up with a bad egg just dumped directly into something you are making, thus ruining it.

Scramble the egg.

Add 2 tablespoons of milk to the egg and beat. Set aside.

In a separate bowl add 1 cup of flour.

Add 1/2 teaspoon of salt.

I use the back of a knife (as it has a nice straight edge) to level the flour in the measuring cup. I use the same knife to mix the salt in with the flour.

Once mixed add the egg and milk mixture.

Then using the same fork you beat the eggs with, mix everything together.

It may end up a bit crumbly. If you need to add a bit more moisture (I usually do) then add a few drops of milk. No more than half of a teaspoon. You would be surprised how far a bit more liquid goes.

If you add to much milk the dough will be to sticky. Once you have it mixed with the fork, go ahead and use you hand to mix it into a ball. Kind of kneading it, picking up any of the crumbs or loose pieces. When you have it all worked into a ball you are ready to roll it out.

First add a bit of flour to the surface you will be rolling it out on (table, counter, wax paper, etc..).

Spread it around a bit.

Then put the dough ball on the floured surface and roll it around so that it is a bit floured all over.

Then roll it out.

You can roll it out to your own desired thickness, although you probably don't want to go to thick or you will have doughy noodles.

If you are working on a surface that you don't want to cut on, then transfer the dough to a cutting board and roll up. There are endless options of how you can cut it, etc. You may need to lightly add a bit of flour to the back of the dough as you roll it. You want to make sure that it doesn't stick, keeping you from unrolling the noodles later.

Once rolled you can cut the noodles to desired width.

A knife with a serrated edge works well. Simply keep cutting until you have completed the roll.

You then unroll the dough disks and you have noodles. It you are an anal Martha Stewart wannabe, you might not want to use the noodle on the end that comes out so irregular shaped, but that is your call. I however am not worried about the looks.

You could cut the noodles from the dough without rolling it up if you wanted. As you can see you can decide how long and thick you want them as well.

If you straight noodles you can cut off the edge as shown on the left side. If you want shorter noodles you can cut the dough before rolling it, which would make shorter noodles.

You can see the unrolled noodles in the upper left corner and rolled noodles in the lower middle of the picture.

It is best to lay out the noodles and let them dry out for at least a few hours. If you make to many they can always be frozen. Next simply drop them into the broth of your soup and let them cook until done. Note that the flour on the noodles will thicken the broth a bit.

I almost always make them when my wife makes a big pot of Chicken Noodle Soup. I make a quadruple batch of noodles for the big pot of soup. Chicken Noodle Soup is also great atop mashed potatoes. Really.

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