Sunday, August 9, 2009

Making noodles with Mom

This will be my last reposted blog entry. I wrote this one in February:

I helped my mom make her homemade noodles today. The recipe is from her 1974 Betty Crocker Cookbook.
It's awesomely vintage.
I took a photo of the recipe. See the bottom of the blog for an easier to read version.
She made the dough in her food processor. I'm not sure if she prefers mixing by hand or not. This was her first try in the food processor. Looks good to me.
Brother caught us in the act and stole my camera.
Rolling out and rolling over.
Thank goodness for electric knives.
Dump in a bowl...
...and toss in some flour. This is Mom's favorite part.
And it would be appropriate to have an after photo, when the pasta is cooked. I was too concerned with eating them. Mmmmm. This is the taste of home.
Homemade Egg Noodles a la Betty Crocker circa 1974
-2 cups all purpose flour
-3 egg yolks
-1 egg
-2 teaspoons salt
-1/4 to 1/2 cup water
Measure flour into bowl, make well in center and add egg yolks, egg, and salt. With hands thoroughly mix egg into flour. Add water 1 Tablespoon at a time, mix thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough onto well-floured surface, knead until smooth and elastic - about 10 minutes. Cover and let rest 10 minutes.
Divide dough into four equal parts. Roll dough one part at a time, into paper thin rectangle, keeping remaining dough covered. Roll dough around rolling pin and slip out rolling pin. (Mom uses the flour and fold over method.)
Cut dough crosswise into 1/4 inch strips for wide noodles. Shake out strips and place on towel to dry - about two hours. (We skip this step all together. We plop them straight into water. They turn out thick and dumpling-esque. We like it that way.)
When dry, break dry strips into smaller pieces. Cook in three quarts of boiling salted water (one Tablespoon of salt) 12 to 15 minutes or until tender. Drain thoroughly.
Makes about 6 cups/10 ounces.

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