In article >,
notbob > wrote:
> I want to make homemade noodles for my turkey soup. I've seen it done
> a thousand times on tv, but never done it myself, being Incredibly
> Lazy(tm). Just your basic flour and egg noodles. So, how much all
> purpose flour per large egg? Also, how long to knead. I've read as
> long as 20 mins. Forget that. What's a realistic minimum? Lastly,
> should I boil the noodles in salt water prior to adding to soup or
> just add directly to soup?
>
> nb
notbob, Dollink, I make mine (and I made about 10 double batches in
December ‹ some for a gift, the rest for me for the next year) using 1
cup all purpose flour to 1 whole egg. I ONLY do it in a food processor,
thusly: Put the flour (2 cups) and about 1/2 tsp salt in a food
processor fitted with a steel blade. Buzz to mix. Put the eggs (2) in
and buzz until it looks like cornmeal. I use the pusher gizmo (it has a
small hole in the bottom of it) and let the water drip into the mixture
while it is buzzing steadily (in the ON mode rather than the PULSE mode)
-- start with about 2-1/2 teaspoons water for each egg. Let it process
for a minute or so. It will NOT or SHOULD NOT form into a ball. It
SHOULD hold together when you squeeze a handful. Remove it from the
workbowl and make a ball of it. COVER tightly and let it rest at least
an hour. Knead it a bit by hand if you can, then cut off pieces to roll
flat and cut.
My dough is VERY stiff so that when the pieces are rolled and cut, the
cut noodles are not inclined to stick to each other. If the dough is so
soft that you can knead it even moderately easily, the leetle noodles
will stick to each other while drying (if you plan to dry them) ‹ that
way lies an outburst of vulgar and scatological language.
I put the cut noodles on a wire cooling rack covered with a paper towel,
then put the rack in front of or over one of the heat vents in my home,
furnace fan on all the time. They are dry enough for storage within a
few hours. I typically leave them overnight. Dry storage in a glass
jar or airtight plastic container.
MIND YOU, I am doing all but the first flattening of rolling in a pasta
machine -- a 25-year old Atlas manually-powered unit. I roll to the #4
thickness, then cut in shorter pieces to cut the noodles. I like the
skinny noodles; IMO, the wider noodle is suitable only for hotdish, not
soup, and I'm not inclined to go to the bother of making the noodles for
hotdish.
If you're not inclined to dry these little suckers, your dough can be
softer. Have a pot of water nearly at the boil as you cut them. Drop
them into boiling water and cook for not very long. Drain and enjoy.
Ask Margaret.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
12/30, Popovers!
http://jamlady.eboard.com
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