Ready to serve, beef and noodles. |
Such a delight to get up on a cold snowy winters morning, creep silently down the tall staircase and through the hall into that kitchen with a wood fire crackling in the fireplace and the smell of black coffee and bacon as my Grandmother cooked breakfast for us all.
Both of my Grandmothers and my Mother were and are wonderful cooks. As a child I recall even to this very day Grandma's handmade noodles. These have always been and remain the mainstay of our Holiday meals. They are the most requested dish and I share them with you now.
Handmade Noodles
3 egg yolks
1 whole egg
flour to make very stiff but not crumbly dough
pinch of salt
Break the egg and add yolks into a small bowl. Beat well and add the flour continuing to mix until it becomes a ball. When it is a firm well formed ball turn it onto a floured work surface. Continue kneading in additional flour until you have a stiff dough that is not sticky but also not crumbly.
Using a floured rolling pin roll the dough almost paper thin and let it dry. Repeat this with the second half.
Check for dryness in about an hour and a half and periodically thereafter. It will depend on the humidity and temperature as to how long it takes to dry.
By dry I do not mean crack and break, more dry to the touch and you should be able to pick it up and turn it over and not have it be sticky. It is dry when you are able to cut the round of dough in half and put the sides together and tightly roll it up.
They can be left to dry a little more now if needed. Otherwise place them in a zip lock bag and freeze them until needed. If you are using them the same day wrap them in a clean kitchen towel and refrigerate them until time to cook them.
Bring meat or vegetable broth to the boil and add noodles cook until al dente. (maybe 6-8 minutes depending on the thickness and width) You can add pieces of meat back into the noodles and serve or serve alone as a side dish as we do. Many families serve the noodles and meat over mashed potatoes. Be sure to taste and salt before serving.
Please don't be intimidated by dough. Please just dive in and I hope you enjoy this wonderful dish our family loves.
4 comments:
Those noodles look great. It's so intriguing to hear about how someone's family background affects the way they cook. Just voted for you, best of luck in PFB!
I really enjoy the concept of your blog! Its so nice to see generations of recipes handed down and passed on! Great job, I just voted for you!
http://www.foodbuzz.com/project_food_blog/challenges/1/view/583
Laural
www.beinghealthier.com
Lovely description. It's always a joy to come across a blog with good writing. The noodles look good, too. Good luck in the competition. I cast a vote for you.
Do you think these would work with Swedish Meatballs? Also about how much flour would you reccommend starting with?
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