We, on the other hand, had leftover Hamburger Pot Roast with homemade egg noodles. i'd never made noodles or pasta from scratch before & was pleasantly surprised at how easy it was & how yummy the egg noodles were. i followed a recipe i found on AllRecipes.com - as usual, it's transcribed below with any changes i made in red.
Next time, i'll divide the dough into 2 or more portions before rolling, which i believe will make it easier to roll it out thinner & more evenly. None of mine were more than 1/8" thick, but we thought those were a little too thick; we preferred the ones that were cut from the edges where i was able to roll the dough out quite a bit thinner. It took a good 5-6 minutes for the thicker noodles to be properly cooked; i threw a few Knorr tomato & beef boullion cubes into the water for added flavor. I cooked 1/2 the batch last night for supper & the other 1/2 is in the freezer for another night.
Egg Noodles (from AllRecipes.com)
2 1/2 cups all-purpose flour
Pinch salt
2 eggs, beaten
1/2 cup milk (i used 1/4 cup skim milk & 1/4 cup half-&-half)
1 Tbsp butter
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, & butter. Knead dough until smooth, about 5 minutes (i used the dough hook on my mixer). Let rest in a covered bowl for 10 minutes (i let mine rest more like 30 minutes).
- On a floured surface, roll out to 1/8" or 1/4" thickness. Cut into desired lengths & shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
No comments:
Post a Comment