The frugal gourmet

Ursy · 05-20-2010, 01:07 AM

Well! Lucky I saved the recipe in a safe place

It's really a great recipe, I'm so glad you shared it!

one egg,
half an eggshell of milk,
1/8th teaspoon salt
beaten together until foamy;
one cup flour beaten in a little at a time,
one more half cup flour (or so... depends on the size of the egg)
kneaded in to make a dry dough.
Let rest ten minutes to half an hour, roll out, snip into noodles with scissors (or cut with a sharp knife... but not on your good countertop!).
Boil at least ten minutes; these stay al dente.
They don't break down and get mushy like commercial pasta does, so they're great in soup.
I make them thin sometimes, and double-thick others.
The double thick are like a cross between a noodle and a dumpling.

Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky.”

05-20-2010, 01:07 AM	#8
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127934	Well! Lucky I saved the recipe in a safe place It's really a great recipe, I'm so glad you shared it! one egg, half an eggshell of milk, 1/8th teaspoon salt beaten together until foamy; one cup flour beaten in a little at a time, one more half cup flour (or so... depends on the size of the egg) kneaded in to make a dry dough. Let rest ten minutes to half an hour, roll out, snip into noodles with scissors (or cut with a sharp knife... but not on your good countertop!). Boil at least ten minutes; these stay al dente. They don't break down and get mushy like commercial pasta does, so they're great in soup. I make them thin sometimes, and double-thick others. The double thick are like a cross between a noodle and a dumpling. Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky.”