Noodles
By: Anonymous
Published: Saturday, December 5, 2009 - 1:37am

Ingredients




2 eggs, slightly beaten
1 1/2 cups sifted flour (or so)
1/2 teaspoon salt

Preparation

1 Mix all ingredients, using enough flour to make a stiff dough. Place on a lightly floured board and knead until smooth. Roll out the dough to 1/8 inch thickness. 2 Place on a cloth until the dough is somewhat dried, but not too brittle to handle. Roll up tightly. With a very sharp knife, cut through the dough to make shreds of the desired thickness. Toss the shreds lightly with the fingers to separate them, and spread on the board to dry until brittle. Store in covered jars. When ready to use, cook in boiling, salted water or in soup for 10 minutes. 3 Fine Noodles: Cut noodle dough into shreds 1/8 or 1/4 inch thick. Fine noodles are used in soup. Allow 1/4 to 1/2 cup of cooked noodles for each portion. 4 Medium Noodles: Cut noodles into 1/2 inch strips. Use in puddings, kugels, etc. 5 Broad Noodles: Cut noodle dough into 3/4 inch strips. Use in puddings, kugels, etc. 6 Plaetchen: Roll out noodle dough, but do not roll it up. Cut into 1/2 inch squares. Use in soup. 7 Farfel: Prepare noodle dough, but do not roll out. Grate the ball of dough on a coarse grater and spread the particles on a board to dry out. Cook as for noodles, or use in other recipes as suggested.