Easy noodle recipe.
Lump noodles (The best and easiest to make) For each cup of King Arthur unbleached flour, stir in: 1/4 teaspoon double acting baking powder (I use Rumford brand) 1/4 teaspoon salt 1 tablespoon oil 1 egg
Stir with a butterknife until you get a medium stiff dough. Add a little water if necessary.
Cut off grape-sized pieces with the tip of a knife, and with another knife scrape them off into boiling chicken stock, water, or whatever your preference is.
After boiling for a few minutes, turn them over in the stock. After a few more minutes, cut one in half to see that they are cooked through. When they are done, remove from stock and coat them lightly with oil.
To the stock you can add a finely chopped onion, some basil and a few chopped tomatoes. Cook until tomatoes are cooked but not mush. Use this for a sauce, or serve with the sauce of your preference. Or the stock can be saved and used for other purposes.
These noodles go very well with au jus gravy. Just go easy on their use, as they are very addictive.
JOHN V. PLANTE
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|Title Annotation:||The homestead kitchen|
|Author:||Plante, John V.|
|Publication:||Countryside & Small Stock Journal|
|Date:||Jul 1, 2007|
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