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End of the Road Recipes:
This week’s recipe is for simple, old fashioned noodles that I was given by my grandmother.
Homemade noodles are surprisingly simple to make, though they do take a little time. I like to cut the dough into 2 inch by 1/3 inch strips for soups, or into longer ribbons for serving as a side of buttered noodles. When adding to soups, I recommend boiling the noodles in a pot of salted water separate from the soup, as the excess flour will cloud the broth.
This dough was also used for my grandmother’s pierogi, although I took a tip from Martha Stewart and started adding a spoonful of sour cream to the pierogi dough (about 2 tablespoons), which softens the texture.
Homemade Noodles
Ingredients:
2 cups all-purpose flour (plus extra for rolling)
1/2 teaspoon salt
1/2 cup water
2 large eggs, beaten
Instructions:
In a large bowl, stir together the flour and salt. Add the water and eggs. Beat by hand until it becomes too stiff to stir. Scrape the mixture onto a countertop and knead for 5 minutes or until smooth. Cover and let rest for 30 minutes. Roll thinly, dusting with additional flour as necessary. Cut as desired. Bring a pot of salted water to boil. Add the noodles in batches (don’t crowd the pan). Boil until the noodles float to the surface, stirring occasionally. Drain well and add to soups or serve with butter.
Yield: About 12 servings.
Notes:
To freeze excess noodles, place the uncooked noodles on a parchment lined sheet pan. Freeze until firm. Place in freezer bags. Boil from frozen once ready to cook.
