Monday, October 26, 2009
I tried out the recipe found here (or scroll to the bottom of this post). It made decent noodles. Ours were very interesting since I let my 5 year old do a lot of the work. We used a pizza cutter to cut out the noodles - much faster than a knife. And yes, she was supervised during the cutting!
If you decide to go the noodle route, do not do this:
Caralie and I just dumped them all on the cookie sheet and guess what? They all stuck together. So when drying the noodles (which is not really necessary), make sure you spread them apart.
PIONEER CUT DUMPLINGS FROM THE 1800's:
3 cups flour
1 1/2 tsp. salt
1 cup milk
In medium bowl, stir flour and salt. Add egg and milk and stir until dough forms. Knead on lightly floured surface until smooth. Roll out to desired thickness (thicker for dumplings, about 1/8" for noodles) and cut into desired shapes. Allow to dry as you prepare your broth/soup.
Drop into boiling soup and cook until tender. Time will depend on thickness of dumplings/noodles and how dry they were.