Homemade Noodles II Recipe

Beef with a Cornbread Blanket Recipe

| Casserole

Type: Beef with a Cornbread Blanket Free Cooking Recipe - Casserole Yes! Ingredients / Directions 1 pound ground beef1 onionchopped1/2 green bell pepperchopped2 (10 ounce) cans condensed cream of celery soup1 tablespoon prepared mustardSalt and pepperto taste1 package Jiffy cornbread

[ read more ]

Tag : Bread

Apple Coffee Cake Recipe

| Breakfast

Type: Apple Coffee Cake Free Cooking Recipe - Breakfast All good! Ingredients / Directions 1/2 cup(s) butter or margarinesoftened2 cup(s)s granulated sugar4 eggs2 cup(s)s all-purpose flour2 teaspoons baking powder1/2 teaspoon salt5 cup(s)s peeled and chopped apples1 teaspoon vanilla e

[ read more ]

Tag : Bread, Cake

crab bisque Recipe

| Fish And Seafoods

Type: crab bisque Free Cooking Recipe - Fish And Seafoods Try this one! Ingredients / Directions 1 lb blue crab meatfresh or pasteurized2 tbs finely chopped onion2 tbs finely chopped celery1/4 cup(s) melted butter or margarine3 tbs all purpose flour1 teaspoon salt1/4 teaspoon paprikad

[ read more ]

Microwave Breakfast Cobbler Recipe

| Breakfast

Type: Microwave Breakfast Cobbler Free Cooking Recipe - Breakfast Just do it! Ingredients / Directions 1 can (16-ozs.) drained sliced peaches1 can (16-ozs.) drained pear halves (can substitute 2-16 oz. cans fruit cocktail for peaches and pears)1 cup(s) (6-ozs.) pitted pruneshalved1 te

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Twitter


Type: Homemade Noodles II Free Cooking Recipe – Pasta

Um! Yummy!

Ingredients / Directions
3 large eggs
beaten
2 1/4 cup(s)s all-purpose flour Machine method
Combine eggs and flour in the bowl of a food processor and process until the dough forms a ball. Remove from the bowl and knead on a floured surface until the dough is no longer sticky
adding more flour as necessary. the dough should be firm
with a smooth
leathery feel.

Divide the dough into quarters
and work with one quarter at a time. With the pasta machine set on the widest setting
feed the pieces of dough through and fold into thirds
repeating this 8 or 10 times to further knead the dough. Feed the dough through progressively narrower settings until the desired thickness is reached. Finally
feed the dough through the cutting attachment. Form the resulting noodles into little piles
or hang over wooden dowels to dry if you don”t plan to cook them immediately.

Manual method
Put the flour on a clean work surface and make a well in the middle. Add the beaten eggs to the well
and using a fork or the tips of your fingers
incorporate the flour with the eggs
working from the center of the well towards the outer edge of the flour
until a loose
moist dough is formed. Knead the dough on a floured surface
adding more flour if necessary to form a firm
smooth dough.

Roll the dough out into a large circle
dusting the dough with flour as needed
and turning it 90 degrees after each pass with the rolling pin. Roll to a thickness of no more than 1/8 inch or as thin as possible. Allow the dough to rest for 15 to 30 minutes
until it has a dry
leathery feel.

Fold the dough over on itself several times until a long
flat “log” about 3 inches wide is formed. Using a very sharp knife
cut across the log to make noodles of the desired width. Gently unroll the slices to separate the individual noodles. Form the noodles into little piles
or hang over wooden dowels to dry if you don”t plan to cook them immediately.

Using either method
the noodles may be cooked immediately
or dried and stored unrefrigerated and uncovered in a large bowl or platter for up to a month. Be aware that the dried noodles are very brittle
and will break if not handled very gently.

To cook
Bring 4 quarts of water to a boil over high heat. Add 2 tablespoons of salt when the water boils. Add the noodles all at once and stir gently. the fresh noodles will be done 5 to 10 seconds after the water returns to the boil. Dried noodles will take a little longer
but usually no more than 30 seconds. Drain the noodles as soon as they are “al dente”” or tender but still firm to the tooth. Serve immediately with the sauce of your choice.

Serves 4 to 6.

Related Recipe