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Noodles


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Noodles
by
Florence "Mama" Seward

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Basic Egg Noodles:

2 cups flour
3 eggs, slightly beaten
1 teaspoon salt
Mix flour and salt. Make a well in flour and put eggs in well. With a fork, stir eggs into flour salt mixture until eggs are absorbed. All the flour may not be used. Put unused flour mixture on board. Knead egg mixture well. Roll on a well-floured board until very thin. Cut in pieces about two or three inches wide. Stack pieces on top of each other, with flour between layers. Cut stack crosswise no more than half an inch thick. Toss noodles with flour and leave on board to dry.

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Noodles can be used in various ways.

Beef and Noodles:

Boil beef short ribs with salt and pepper in water enough (at least six cups) to also cook noodles. When meat is done, stir in noodles. Simmer fifteen or twenty minutes, stirring occasionally, covered.

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Chicken and Noodles:

Cook a cut up chicken until tender in enough water (at least six cups) to cook noodles. Stir in noodles and simmer, covered, fifteen or twenty minutes, stirring occasionally.

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Tomato Noodles:

Dice an onion. Sauté in bacon fat until clear. Add six cups water, 2 teaspoons salt, and 1 quart canned tomatoes. Bring to a rolling boil; stir in noodles. Simmer, covered, fifteen or twenty minutes.

Copywrite 1999 by Florence "Mama" Seward

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