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[at-l] Homemade Noodles
1 Tablespoon water
3 1/2 Cups all-purpose flour
1/2 teaspoon salt (some folk used chicken, or beef, broth crystals in lieu
Mix. The resultant dough should be very tough to work and have just enough
moisture to hold together.
The time of year, how you store your flour, etc will determine the moisture
content of your flour. The moisture content of your flour will determine
how much water is needed. If dough does not ball and clear side of bowl,
add 1/8 teaspoon of water at a time, until it does.
If by chance the dough is soft or sticky, add more flour, slowly.
Keep mixing and adjusting the moisture until you have a tough ball.
Remove dough from bowl and kneed on a floured board -- four to eight minutes
vigorously by hand, or two to four minutes with a power dough hook.
Roll about 1/16 to 1/8 inch thick. Cut into grandma's shapes, traditionally
squares or broad strips.
Thoroughly dehydrate. As they contain egg, care is needed to be sure they
are completely dry and stay that way.
Yields about one pound of dried noodles.
----- Original Message -----
From: "ted anderson" <firstname.lastname@example.org>
To: "hikersRus" <email@example.com>; "AT_L POST"
Sent: Sunday, October 06, 2002 10:59 AM
Subject: [at-l] Homemade Noodles
[ Picked text/plain from multipart/alternative ]
Anyone have a recipe for those thick noodles, like grandma used to make? I
m thinkin of puttin em into a jerky gun, dehydrator, then seal with some
powdered broth. Any ideas?
>From the AT-L mailing list est. 1995
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