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Homemade Noodles
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2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 eggs, lightly beaten
1 tablespoon cold water
1 tablespoon vegetable oil
Place 2 cups flour and salt on a pastry board or in a deep mixing bowl. Make a
well in a center of the flour; add eggs and water. Gradually mix with hands or a
wooden spoon until well blended. Gather into a ball and knead on a floured
surface until smooth, about 10 minutes. If necessary, add remaining flour to keep
dough from sticking to surface or hands. Divide the dough into thirds. On a
lightly floured surface, roll each section into a paper-thin rectangle. Dust top
of dough with flour to prevent sticking while rolling. Trim the edges and flour
both sides of dough. Roll dough, jelly-roll style. Using a sharp knife, cut
1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking.
To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water;
drop noodles into water and cook until tender but not soft. If Cooking for
Two: Freeze uncooked noodles in serving-size portions to enjoy months later.
Defrost and cook according to directions above.
Yield: 10 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |