Egg Noodles

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            FOOD FUNNY
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Thanks to A. J. Allred for this duet of musical food funnies:

Q: What do you call a person that can drink soda and sing at the same
time?
A: A pop singer.

Q: Do you want to hear my fish sing?
A: I can't, it's out of tune and I can't tuna fish.

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            TODAY'S RECIPE
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If you have never tasted fresh, homemade noodles, then I submit you
have never tasted real noodles. This recipe can be made either using
traditional manual methods, or with the aid of modern mechanical
devices. I strongly recommend the machine method, although I give
both below. Once you have mastered the machine technique, you can
make a batch of fresh noodles in less than half an hour and with only
a modicum of elbow grease, whereas the traditional method requires
both more time and energy.

With regard to the machines in question, any food processor of
sufficient capacity will do. For the pasta machine, I highly
recommend the hand-cranked type with metal rollers, as opposed to the
machines that extrude pasta shapes by forcing the dough through a die.
The metal rollers give the pasta a far superior texture, and can be
had at any good gourmet shop for around $40. Amazon.com has such a
machine at
http://www.amazon.com/exec/obidos/tg/detail/-/B0000DJUZ9/worldwidrecipes

Egg Noodles

3 large eggs, beaten
2 1/4 cups (375 ml) all-purpose flour

Machine method: Combine eggs and flour in the bowl of a food processor
and process until the dough forms a ball. Remove from the bowl and
knead on a floured surface until the dough is no longer sticky, adding
more flour as necessary. The dough should be firm, with a smooth,
leathery feel. Divide the dough into quarters, and work with one
quarter at a time. With the pasta machine set on the widest setting,
feed the pieces of dough through and fold into thirds, repeating this
8 or 10 times to further knead the dough. Feed the dough through
progressively narrower settings until the desired thickness is
reached. Finally, feed the dough through the cutting attachment.
Form the resulting noodles into little piles, or hang over wooden
dowels to dry if you don't plan to cook them immediately.

Manual method: Put the flour on a clean work surface and make a well
in the middle. Add the beaten eggs to the well, and using a fork or
the tips of your fingers, incorporate the flour with the eggs, working
from the center of the well towards the outer edge of the flour, until
a loose, moist dough is formed. Knead the dough on a floured surface,
adding more flour if necessary to form a firm, smooth dough. Roll the
dough out into a large circle, dusting the dough with flour as needed,
and turning it 90 degrees after each pass with the rolling pin. Roll
to a thickness of no more than 1/8 inch (2 mm), or as thin as
possible. Allow the dough to rest for 15 to 30 minutes, until it has
a dry, leathery feel. Fold the dough over on itself several times
until a long, flat "log" about 3 inches (8 cm) wide is formed. Using
a very sharp knife, cut across the log to make noodles of the desired
width. Gently unroll the slices to separate the individual noodles.
Form the noodles into little piles, or hang over wooden dowels to dry
if you don't plan to cook them immediately.

Using either method, the noodles may be cooked immediately, or
dried and stored unrefrigerated and uncovered in a large bowl or
platter for up to a month. Be aware that the dried noodles are very
brittle and will break if not handled very gently.

To cook: Bring 4 quarts (4 L) of water to a boil over high heat. Add
2 tablespoons (30 ml) of salt when the water boils. Add the noodles
all at once and stir gently. The fresh noodles will be done 5 to 10
seconds after the water returns to the boil. Dried noodles will take
a little longer, but usually no more than 30 seconds. Drain the
noodles as soon as they are "al dente'" or tender but still firm to
the tooth. Serve immediately with the sauce of your choice. Serves
4 to 6.
Received on Tue Dec 14 06:10:35 2004