MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg Noodles
Categories: Five, Eggs, Pasta
Yield: 4 Servings

4 lg Eggs; beaten well
3 c Flour; or more, as needed
Salt

Beat the eggs well with a pinch of salt. Add flour, as
much as is needed to make a stiff, smooth dough.

Roll out the dough to about 1/8" thick for noodle or
1/4" (or more) for dumplings.

If making noodles you may cut the dough into ribbons on
the cutting board. Or, as I usually do, flour the dough
well and roll it up before cutting the noodles. The
rolls can then be shaken out and put into the pot or
popped into a container and frozen for future reference.

If making dumplings roll out the dough to 1/4" (or more)
thickness and cut squares or rectangles of whatever size
you would like. These may be added to the cooking pot
straight away or put into a container and frozen for
later use.

This recipe, which I learned from my Grandmother,
expands or contracts as needed. The general rule of
thumb is one large or jumbo egg for each serving/person
and as much flour as can be worked into the beaten egg.
Salt is up to each individual maker - I use a generous
pinch, others may use more. But, you need some salt.

Uncle Dirty Dave's Kitchen

MMMMM

... Adding sugar to grape juice is like adding caffeine to coffee
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg Noodles
Categories: Five, Eggs, Pasta
Yield: 4 Servings

4 lg Eggs; beaten well
3 c Flour; or more, as needed
Salt

Beat the eggs well with a pinch of salt. Add flour, as
much as is needed to make a stiff, smooth dough.

Roll out the dough to about 1/8" thick for noodle or
1/4" (or more) for dumplings.

If making noodles you may cut the dough into ribbons on
the cutting board. Or, as I usually do, flour the dough
well and roll it up before cutting the noodles. The
rolls can then be shaken out and put into the pot or
popped into a container and frozen for future reference.

If making dumplings roll out the dough to 1/4" (or more)
thickness and cut squares or rectangles of whatever size
you would like. These may be added to the cooking pot
straight away or put into a container and frozen for
later use.

This recipe, which I learned from my Grandmother,
expands or contracts as needed. The general rule of
thumb is one large or jumbo egg for each serving/person
and as much flour as can be worked into the beaten egg.
Salt is up to each individual maker - I use a generous
pinch, others may use more. But, you need some salt.

Uncle Dirty Dave's Kitchen

MMMMM

... I regarded Cocoa Puffs as a "dessert cereal."
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)