Homemade Egg Noodles

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                            FOOD FUNNY
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Thanks to Irene DiCaprio for sharing this one:

I come from a family where gravy is considered a beverage.
- Erma Bombeck

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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.

Homemade 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 Sun Jul 18 21:01:51 2010