I've got a pot of turkey broth + meat I made, yesterday, from turkey
breast carcass. Added celery and onion and bay leaf let simmer all
day, then cooled last night. To die for!

Now I need some simple noodles. You know, those simple flat noodles
from pile of flour on counter with crater in middle, mix, roll,
whatever. How?

nb

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On Feb 14, 8:07*am, notbob > wrote:
> I've got a pot of turkey broth + meat I made, yesterday, from turkey
> breast carcass. *Added celery and onion and bay leaf let simmer all
> day, then cooled last night. *To die for!
>
> Now I need some simple noodles. *You know, those simple flat noodles
> from pile of flour on counter with crater in middle, mix, roll,
> whatever. *How?

2 cups flour, 2 pinches salt, 2 eggs. Mix, then knead until smooth.
Set aside to rest 30-60 minutes, Roll thin and cut. Boil 2 or 2
minutes. Delicious. -aem

On Feb 14, 11:07*am, notbob > wrote:
> I've got a pot of turkey broth + meat I made, yesterday, from turkey
> breast carcass. *Added celery and onion and bay leaf let simmer all
> day, then cooled last night. *To die for!
>
> Now I need some simple noodles. *You know, those simple flat noodles
> from pile of flour on counter with crater in middle, mix, roll,
> whatever. *How?
>
> nb
>
> --
> Fight internet CENSORSHIP - Fight SOPA-PIPA
> Contact your congressman and/or representative, now!http://projects.propublica.org/sopa/
> vi --the heart of evil!

The last time I made them I was letting them dry on the dining room
table on tea towels, and we went outside......Our greyhound ate all of
them. Just hadn't thought about the possibility!!
They are so good freshly made. My fault, not hers.
Nan in DE

On Feb 14, 10:39*am, Nan > wrote:
>
>
> The last time I made them I was letting them dry on the dining room
> table on tea towels, and we went outside......Our greyhound ate all of
> them. Just hadn't thought about the possibility!!
> They are so good freshly made. My fault, not hers.
> Nan in DE
>
>
I know you were thinking "what the hell happened?" when you saw all
your efforts were gobbled up, but that is so funny!!!

On 14 Feb 2012 16:07:50 GMT, notbob > wrote:

>I've got a pot of turkey broth + meat I made, yesterday, from turkey
>breast carcass. Added celery and onion and bay leaf let simmer all
>day, then cooled last night. To die for!
>
>Now I need some simple noodles. You know, those simple flat noodles
>from pile of flour on counter with crater in middle, mix, roll,
>whatever. How?

Not worth the trouble for soup noodles... buy a package of egg
noodles. But regardless which, cook them first, then add to your
soup... if you cook noodles in your soup be prepared for no soup.

On 14 Feb 2012 16:07:50 GMT, notbob > wrote:

>I've got a pot of turkey broth + meat I made, yesterday, from turkey
>breast carcass. Added celery and onion and bay leaf let simmer all
>day, then cooled last night. To die for!
>
>Now I need some simple noodles. You know, those simple flat noodles
>from pile of flour on counter with crater in middle, mix, roll,
>whatever. How?
>
>nb

Alton Brown does rolled dumplings that sound delicious.
http://www.foodnetwork.com/recipes/a...ipe/index.html

http://tinyurl.com/8xhrfst


Janet US

On 14/02/2012 11:29 AM, aem wrote:
> On Feb 14, 8:07 am, > wrote:
>> I've got a pot of turkey broth + meat I made, yesterday, from turkey
>> breast carcass. Added celery and onion and bay leaf let simmer all
>> day, then cooled last night. To die for!
>>
>> Now I need some simple noodles. You know, those simple flat noodles
>> from pile of flour on counter with crater in middle, mix, roll,
>> whatever. How?
>
> 2 cups flour, 2 pinches salt, 2 eggs. Mix, then knead until smooth.
> Set aside to rest 30-60 minutes, Roll thin and cut. Boil 2 or 2
> minutes. Delicious. -aem

I watch Lydia's cooking show once in a while and one night she made
pasta. Unlike online video instructions that insist on the eggs in a
basin in the flour and worked in the table top by hand, she used a food
processor. I imagine that a pasta roller could be used as for egg
noodles just like it is for pasta.

In article >,
Dave Smith > wrote:

> On 14/02/2012 11:29 AM, aem wrote:
> > On Feb 14, 8:07 am, > wrote:
> >> I've got a pot of turkey broth + meat I made, yesterday, from turkey
> >> breast carcass. Added celery and onion and bay leaf let simmer all
> >> day, then cooled last night. To die for!
> >>
> >> Now I need some simple noodles. You know, those simple flat noodles
> >> from pile of flour on counter with crater in middle, mix, roll,
> >> whatever. How?
> >
> > 2 cups flour, 2 pinches salt, 2 eggs. Mix, then knead until smooth.
> > Set aside to rest 30-60 minutes, Roll thin and cut. Boil 2 or 2
> > minutes. Delicious. -aem
>
> I watch Lydia's cooking show once in a while and one night she made
> pasta. Unlike online video instructions that insist on the eggs in a
> basin in the flour and worked in the table top by hand, she used a food
> processor. I imagine that a pasta roller could be used as for egg
> noodles just like it is for pasta.

KitchenAids with a dough hook work just fine for large batches. I've
used my Atlas pasta machine rollers for fried ribbon cookies. (before
frying!)

D.M.

On Tue, 14 Feb 2012 17:22:55 -0800, Don Martinich >
wrote:

>In article >,
> Dave Smith > wrote:
>
>> On 14/02/2012 11:29 AM, aem wrote:
>> > On Feb 14, 8:07 am, > wrote:
>> >> I've got a pot of turkey broth + meat I made, yesterday, from turkey
>> >> breast carcass. Added celery and onion and bay leaf let simmer all
>> >> day, then cooled last night. To die for!
>> >>
>> >> Now I need some simple noodles. You know, those simple flat noodles
>> >> from pile of flour on counter with crater in middle, mix, roll,
>> >> whatever. How?
>> >
>> > 2 cups flour, 2 pinches salt, 2 eggs. Mix, then knead until smooth.
>> > Set aside to rest 30-60 minutes, Roll thin and cut. Boil 2 or 2
>> > minutes. Delicious. -aem
>>
>> I watch Lydia's cooking show once in a while and one night she made
>> pasta. Unlike online video instructions that insist on the eggs in a
>> basin in the flour and worked in the table top by hand, she used a food
>> processor. I imagine that a pasta roller could be used as for egg
>> noodles just like it is for pasta.
>
>KitchenAids with a dough hook work just fine for large batches.

Going through the process of making fresh pasta for soup noodles is
tantamount to using $100 Champagne for mimosa punch. Of course if you
like the slimey texture of the noodles in Campbell's canned chicken
noodle then go right ahead.

notbob wrote:

> I've got a pot of turkey broth + meat I made, yesterday, from turkey
> breast carcass. Added celery and onion and bay leaf let simmer all
> day, then cooled last night. To die for!
>
> Now I need some simple noodles. You know, those simple flat noodles
> from pile of flour on counter with crater in middle, mix, roll,
> whatever. How?

The local golden rule here is 1 egg every 100 grams of flour, and a pinch of
salt.
Make sure to make much more than what you need for that soup: you'll love
them with bolognese or a mushrooms based sauce. Egg noodles can be stored
for many days in a covered place, as in a cupboard.

Yes, but you will want a small-diameter rolling pin. The dough will be too stiff to roll easily with a large one.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

On Feb 14, 11:27*am, Janet Bostwick > wrote:
> On 14 Feb 2012 16:07:50 GMT, notbob > wrote:
>
> >I've got a pot of turkey broth + meat I made, yesterday, from turkey
> >breast carcass. *Added celery and onion and bay leaf let simmer all
> >day, then cooled last night. *To die for!
>
> >Now I need some simple noodles. *You know, those simple flat noodles
> >from pile of flour on counter with crater in middle, mix, roll,
> >whatever. *How?
>
> >nb
>
> Alton Brown does rolled dumplings that sound delicious.http://www.foodnetwork.com/recipes/a...and-rolled-dum...
>
> http://tinyurl.com/8xhrfst

Any recipe that suggests the yse of "vegetable shortening" in 2012
isn't fit for a pig. I'd lover to hear that Alton Brown had died a
slow, agonizing death.
>
> Janet US

--Bryan

On Feb 15, 9:16*am, Bryan > wrote:
> On Feb 14, 11:27*am, Janet Bostwick > wrote:
>
> > On 14 Feb 2012 16:07:50 GMT, notbob > wrote:
>
> > >I've got a pot of turkey broth + meat I made, yesterday, from turkey
> > >breast carcass. *Added celery and onion and bay leaf let simmer all
> > >day, then cooled last night. *To die for!
>
> > >Now I need some simple noodles. *You know, those simple flat noodles
> > >from pile of flour on counter with crater in middle, mix, roll,
> > >whatever. *How?
>
> > >nb
>
> > Alton Brown does rolled dumplings that sound delicious.http://www.foodnetwork.com/recipes/a...and-rolled-dum...
>
> >http://tinyurl.com/8xhrfst
>
> Any recipe that suggests the yse of "vegetable shortening" in 2012
> isn't fit for a pig. *I'd lover to hear that Alton Brown had died a
> slow, agonizing death.

Obsessing about fats again, I see.

How about getting your heart rate over 100 for 30 mins a day, like I
am?

John Kuthe...

On Feb 15, 9:35*am, John Kuthe > wrote:
> On Feb 15, 9:16*am, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Feb 14, 11:27*am, Janet Bostwick > wrote:
>
> > > On 14 Feb 2012 16:07:50 GMT, notbob > wrote:
>
> > > >I've got a pot of turkey broth + meat I made, yesterday, from turkey
> > > >breast carcass. *Added celery and onion and bay leaf let simmer all
> > > >day, then cooled last night. *To die for!
>
> > > >Now I need some simple noodles. *You know, those simple flat noodles
> > > >from pile of flour on counter with crater in middle, mix, roll,
> > > >whatever. *How?
>
> > > >nb
>
> > > Alton Brown does rolled dumplings that sound delicious.http://www.foodnetwork.com/recipes/a...and-rolled-dum...
>
> > >http://tinyurl.com/8xhrfst
>
> > Any recipe that suggests the yse of "vegetable shortening" in 2012
> > isn't fit for a pig. *I'd lover to hear that Alton Brown had died a
> > slow, agonizing death.
>
> Obsessing about fats again, I see.
>
> How about getting your heart rate over 100 for 30 mins a day, like I
> am?

And grisly, agonizing death!
>
> John Kuthe...

--Bryan

On Feb 15, 9:39*am, Bryan > wrote:
> On Feb 15, 9:35*am, John Kuthe > wrote:
>
>
>
> > On Feb 15, 9:16*am, Bryan > wrote:
....
>
> > > Any recipe that suggests the yse of "vegetable shortening" in 2012
> > > isn't fit for a pig. *I'd lover to hear that Alton Brown had died a
> > > slow, agonizing death.
>
> > Obsessing about fats again, I see.
>
> > How about getting your heart rate over 100 for 30 mins a day, like I
> > am?
>
> And grisly, agonizing death!

From getting your heart rate over 100 most days of the week for 30
mins? Not if your heart and the rest of you is reasonably healthy!
It's been feeling better and better for me for the past 5 days (in a
row!)

http://my.clevelandclinic.org/heart/.../pulsethr.aspx

John Kuthe...

Janet Wilder wrote:

>>> I just want something to help carry the tasty sauce that is less carby,
>>> which takes me back to the question of whether there is something less carby
>>> than flour to use to make noodles.
>>
>> Try carrots or cauliflower.

>Do you have a recipe to make noodles from carrots and cauliflower?

Sure. Lend me your magic beans and I'll show you.