This is a traditional Mennonite egg noodle. I use it in soups, & lasagna. I also use it as a side with sauteed onions and cream gravy (cream, salt to taste, thickened with a touch of flour) slathered over it, served alongside farmer sausage. It is so tasty, and makes for a hearty meal.
3 c. flour
2 tsp. salt
1/2 c. milk
Mix. Roll out thinly, using a large amount of flour so that the noodle dough will not stick to your surface, Sprinkle a generous amount of flour on top of the rolled out dough, roll up like a thin cinnamon roll and cut into slices. If you wish to have larger noodles…cut wider, thinner…cut narrower. If you wish to have longer noodles…cut cross-wise, shorter noodles…cut at an angle. Shake them out after cutting so that they don’t stick together.
Use these fresh or dried. To dry, place in a cookie sheet, under a tea towel or drape over a clothes drying rack if making multiple batches. These are easily frozen. They can be made with white, whole wheat, or full whole grain flour.
When you cook these, add a touch of oil to prevent boiling over. Cook for 5 minutes, then drain. Rinse excess flour out by placing the noodles in a strainer under hot running water, add a dab of butter to prevent sticking, and serve.
If you wish to use these in lasagna, use 1/2 a recipe (cut the rest into noodles for use at a later date), roll out the dough, cut into the desired length and width, & place in a pan. You can use these in lasagna without drying them first or adding extra time to your baking time.
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