I don't know what you'd call this sort of dish but it is good! And I used
up things that I had so it will be one of those things that is never the
same way twice. But I can see these noodles working very well for chicken
and dumplings. The first time I made them, I screwed up. This was right
before we had that bad storm. I was in the process of cutting them and was
going to cook them right away but then something happened and I had to leave
the house for a while. I can't remember now why.

But the mistake came in cutting them all, then throwing them in a plastic
bag and putting in the fridge. They would not pull apart when cooking time
came. And throwing the blob into boiling water didn't work either. I wound
up snipping them to bits with scissors and the end result was sort of like
spatzel. Yes, I know that spatzel has egg in it. Anyway... They were
still tasty to me. but I digress.

So tonight's dinner started with about a pound of ground beef, cooked and
crumbled. I cooked it with a couple of green bell peppers, cut in strips, a
couple of sweet yellow onions, cut in strips and 4 small yellow tomatoes,
cut in wedges. I added some dried parsley and some dried green onions
because I wanted to use them up. Also salt and pepper.

Once the beef was cooked through, I kept adding Wondra flour and stirring it
through until it could no longer be absorbed. Then I slowly added and mixed
in two cans of beef broth to make a gravy, then at the last minute, added a
couple of squirts of tomato paste.

The original recipe for the past was 2 cups semolina flour, 1/2 teaspoon
salt and 1/2 cup of water. There is no way this would have worked. I think
the first time I made it, I used about a cup of water. This time it was in
between 3/4 to 1 cup. I also added olive oil. Probably two teaspoons but I
didn't measure. And this time I add a goodly amount of dried parsley.

The dough is then kneaded for 10-15 minutes. Let rest for 20 minutes but
tonight it rested for more like an hour. Still worked fine. Roll out about
1/16" thick and cut into thick strips. You could do whatever shape you want
or use a machine. I have no machine.

To cook, drop in rapidly boiling, salted water and cook for 3-4 min.

I then added the cooked noodles to the meat and veg. And yum!

In article >,
"Julie Bove" > wrote:

> Once the beef was cooked through, I kept adding Wondra flour and stirring it
> through until it could no longer be absorbed.

isn't wondra full of gluten?