Thursday, November 17, 2005

Thick Egg Noodles

For those of you who like nice, thick egg noodles, this is the ticket. They can be shaped or formed any way that pleases you.

6 eggs
3 Tbsp. oil
6 Tbsp. milk
3/4 tsp. salt
3/4 tsp. baking powder
4 1/2 cups flour

Put eggs and other liquids in bowl. Whip; add dry ingredients. Blend and knead. Roll with noodle cutter, pasta cutter, or can be hand cut with a knife. Let noodles dry for about 1/2 - 1 hour. Package and freeze or use what ever you need immediately.

I made this in a bread machine, then wrapped the dough in waxed paper and chilled for an hour. You can always cut this recipe in half for a normal family meal. The noodles are thick and go a long way. They are wonderful with chicken or beef and gravy.

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