A Couple Thanksgiving Pictures 784


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A Couple Thanksgiving Pictures 785
Christine Dabney Christine, You may find them in the regular Pasta section of your market, even though they are harder and harder to get. They usually come in plastic bags. Instead...

On Fri, 02 Dec 2005 08:15:33 -0800, Christine Dabney

I bought them. I got the frozen ones (in a bag), but I've also seen them on the shelf next to the "regular" egg noodles.

Regular: Shiny, yellow, slippery Homemade: Dull, white, chewy

I changed the name from Homemade Noodles to Egg Noodles for my own recordkeeping. I've never rolled them paper thin. I like 'em plump and chewy.

It's been all I could do to not eat the whole batch in one sitting. It's just so damned good! Had two bowls for breakfast. :D

* Exported from MasterCook *

Egg Noodles

Recipe By :Betty Crocker (1950) Serving Size : 0 Preparation Time :0:00 Categories : pasta soups-chowders

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole egg 3 egg yolks 3 tablespoons cold water 1 teaspoon salt 2 cups all-purpose flour

Beat egg and yolks until very light. Beat in water and salt. Stir in flour and work in with hands.

Divide dough into 3 parts. Roll out each piece as thin as possible (paper thin) on lightly floured cloth-covered board. Place between two towels until dough is partially dry (like chamois skin). Roll up dough as for jelly roll. With a thin, sharp knife, cut into strips of desired width (1-8" for fine noodles, up to 1-2 inch for broad noodles). Shake out the strips and allow to dry before using or storing.

Yield: "6 cups"

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NOTES : from Carol: This is the recipe I use whenever I make turkey soup (chicken soup gets rice). I almost always take the shortcut my mom did, and make "Turkey Blob Soup." Spoon small pieces of dough into boiling soup, as you would with dumplings, but with much smaller chunks. Nice, chewy blobs of goodness! -- Wash away the gray to respond.

 


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