dreamingrose
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Homemade Noodles |
Date posted: 02/13/06 at 11:35:15 |
Homemade Noodles ~~~~~~~~~~~~~~ Archive: Amish recipe~Using bread flour gives a better noodle because the flour is higher in gluten and more like the way flour used to be. Roll thick or thin as you please. Marcia Adams~"Cooking from Quilt Country" 1 C. bread flour 3/4 tsp. salt 1 egg 1 T. vegetable oil 3 T. water Bread flour for rolling and dusting Place the flour in a medium mixer bowl. Make a well in the center, and add the rest of the ingredients. With a fork, stir to combine until a ball of dough forms. Turn out onto a lightly floured board or cloth and knead until a smooth dough is achieved-about 5 minutes. You can add more water if you absolutely have to, a teaspoonful at a time, but the noodles will be better if you don't. Cover dough with a tea towel and allow to rest for 45 minutes. Cut the dough in half. Roll our one-half to approx. 14 x 8-inch rectangle; it will not be quite paper thin (or as thick or thin as you prefer). Sprinkle dough surface lightly with a bit more flour, flip over, and sprinkle more flour on the other side. Transfer to a tea towel and repeat with remaining dough. Allow the rolled-out dough to stand 20-30 minutes. Roll dough up like a jelly roll, starting from the short side. Using a very sharp knife, cut noodles to the width you prefer. Unroll each slice onto the tea towel, sprinkle with a bit more flour, and allow to stand until noodles are completely dry- this may take several hours, depending on the humidity in the air or the amount of moisture in the flour. To use, cook noodles in simmering salted water or broth for 5 to 7 minutes or until tender. Allow 1/2 cup dried noodles per serving. (The cooking time will vary considerably, depending on the flour, humidity, and so on, so check for doneness.)
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