When our son Conrad married Erin on our dairy farm, family and friends helped me prepare food for 400. To go with grilled pork and chicken, we fixed an array of side dishes, including these wonderful noodles. At this Polish wedding, we wanted to be sure no one went home hungry.
Recommended: 25 Potluck Salads to Feed a Crowd
VERIFIED BY Taste of Home Test Kitchen
- 6 to 7 cups all-purpose flour
- 1-1/2 teaspoons salt
- 6 eggs, beaten
- 1 cup water
- 1 tablespoon vegetable oil
- Melted butter and minced fresh parsley, optional
- In a large bowl, combine 6 cups flour and salt. Make a well in the center; add eggs and water. Mix with a wooden spoon until well combined. Gather into a ball; knead on a well-floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to work surface and hands. Cover with a towel; let stand 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 1/16-in.-thick square. Let stand, uncovered, for 10 minutes. Roll up, jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles and dry in a single layer on paper towels for 1 hour before cooking. To cook, bring salted water to a rapid boil. Add noodles and oil to boiling water; cook for 2 minutes or until tender but not soft. Drain; toss with butter and parsley if desired. Yield: 24 servings.
Originally published as Homemade Noodles in Down the Aisle Country-Style 2000, p37