Recipe Description:
I adapted this recipe from my great grandmother's recipe that she used to make when I was a child. The noodles are great in soups and stroganoff.
Recipe
Instructions:
In a medium bowl, mix together flour, whey, water and egg yolks until a stiff dough forms. Add a little more flour if necessary. Knead in the bowl until smooth and elastic. Cover and let rest for 8-24 hours.
When ready to roll out, knead the salt into the dough. Separate the dough into three balls. Dust a pastry cloth with flour and roll out each ball to 1/8 inch thick. Use a pizza wheel to cut noodles into 1/2 inch strips. If you want, you may cut the other direction to cut the length of the noodles.
Allow noodles to dry out and rest for about 10-15 minutes.
To cook, fill a large pot with water and bring to a boil. Carefully add the noodles to the water and stir gently to prevent sticking. Boil for 6-8 minutes until desired tenderness is reached.
Drain and use in whatever application you desire.
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