I somehow lost my old recipe for homemade noodles........not that there is much to loose as it is flour, egg and water.
Yes they can be German nutmeg, salt and if you want tender noodles you put in oil or milk, but for noodle, noodles, it is a basic recipe.
Like all things gluten though, gluten does not behave worth a blessing most of the time. Gluten is like woman in it requires gentle care, and time to deal with your attention, and then when she is ready, you release her elasticity and she will do all sorts of blessed things in putting up with you.
Mix the recipe wrong in working too soon and you get a dough that crumbles or too much liquid it will stick all over the place in a horrid mess.
That is what I was scowling over as I knew what a time I had in getting the last noodle recipe right on liquids, as it was always either too wet or dry.
Nothing worse than having a pissed up noodle recipe and combine it with a pasta maker, as it is a sure disaster for never wanting to do it again.
So I searched and found this recipe, and I scowled again at it:
| EASY HOMEMADE EGG NOODLES |
|
| 1 cup flour
1 egg 1/2 egg shell of milk Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth. | |
Yeah right I thought, egg shell of milk. What kind of egg shell?
You know there are small, medium, large and extra large eggs, so all egg shells are not the same measure. So I was contemplating that over knowing this was just a problem that was going to have me frowning again as I was misting the dough trying to rehydrate this crumbling mess.
In that, the eggs are liquid too, so they are part of the measure and small eggs do not provide the liquid large ones do.
So I went off and obtained 2 grade large white eggs. By God's Grace cracked the things to they were nice measuring cup size in a little large on the measuring side, and put in my flour (I made a double batch), put in the eggs in a hollow in the center and started mixing away.
Things look pretty good at this point so I ventured over to put in 2 egg shell fulls of water, and started mixing.......of course I have this phobia about crumbling dough, and it did not seem to be behaving as it should...........but I put on my Playtex rubber gloves, as frankly it just is not pleasant thinking of all those cooks on television kneading dough with rings on and things under their fingernails.......so me an Playtex got a deal, in my hands stay clean and they keep my hands clean.
Wonderfully the egg shell measure worked.........this time. Yes flour is always a pisser as is humidity for the day, but I new I had a pretty good product when I was bashing it about, and while in the pasta maker it was a bit stiff, it did not misbehave in the rolling out even if I pushed it a bit.
*Note: If your dough does tear and hollow, if you leave it sit for a few minutes the gluten will release and things will go better.
It turned out pretty good, as my noodles dusted with a little flour, dried for a few hours and ended up in some beef noodle soup.
I have a neighbor whose children demand she makes these German noodles, and she fries here's like a french fry. They just go wild over this stuff......little toasted pillows as you put them into squares.
Well that is enough of this as next thing I will be telling you how tall I got to be by my unique hand measurement or be explaining pinches and dashes.
At least for one thing, who needs measuring cuss when you have egg shells.
agtG
