Making Noodles Dough - The Traditionally Jewish way

This Recipe comes from a book I got from the library called Jewish Traditions cookbook.

The book tells that Noodles were once the price of the Ashkenazi kitchen, and housewives were judged on their skills as home-makers by how thin and delicate they could make their noodles.

Well, I never even tried to make noodles but I will, soon. AND I will follow this recipe that sounds amazing.

Making Noodles Dough
According to the book Egg Noodles are still made at home for special occasions. This is easy to do with a pasta-rolling machine, but they can also be rolled by hand on a well-floured surface with a large rolling pin. 

225g (2 cups) all purpose flour
1/2 tsp salt
2 eggs, lightly beaten

1 - Sift flout and salt into a bowl, making a well in the centre.
2 - Pour 2 lightly beaten eggs into the flour and mix with a fork, gradually incorporating the eggs into the flour. Continue to stir, using a wooden spoon, until well combined. Alternatively, place all the ingredients in a food processor, fitted with the metal blade and mix to form a dough. If the dough is sticky, add a little more flour.
3 - Tip the dough on to a floured board and knead until smooth and elastic. Place the dough in a plastic bag,  seal and leave for at least 30 min.
4 - Using a pasta rolling machine, roll out walnut-size balls of the dough, then, one at a time, feed the dough into the largest opening of the rollers. Fold the flattened dough and repeat, reducing the roller opening until the dough  is the desired thickness.
5 - If rolling by hand, divide the dough into three equal pieces, then roll out each piece on a floured surface, until it is extremely thin.

Making Noodle Shapes
lightly sprinkle the sheets of freshly rolled noodle dough with flour then cut into the desired shape. To cook, frop the pasta into a large pan of boiling water and cook for 2-4 minutes.

Vic Lic

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