The recipe I use is the one Mom always used and comes from her 1947 Culinary Arts Institute Encyclopedic Cookbook.
Many recipes, this one included, normally call for letting the kneaded dough sit for half an hour or so before rolling. I don’t do this — I don’t notice the difference of it sitting it or not. Also, some call for them to be dried before cooking. While they can be dried to be used later, I like fresh best and skip the drying process.
By taking these extra steps out makes for a fast dish.
Servings: 5Prep Time: 10 min Cook Time: 10 min
1/4 teaspoon salt
2/3 cup flour (about)
Beat egg slightly.
Add salt and enough flour to make a stiff dough.
On a floured board, roll out paper-thin with a rolling pin.
After rolling, dust top with flour. This makes pulling the noodles apart after cutting simple.
Roll up like a jelly roll.
Slice across roll into strips.
Slice strips in half.
Pull noodles apart and cook by dropping into boiling salted water or broth; cook until done, about 10 minutes.
I don’t cook first then drain like I would normally do with bought noodles — I put them right into whatever dish I’m making. I scrape all of the extra flour into the pot also, it thickens the broth a bit.
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