Friday, December 20, 2013

Whole Wheat Egg Noodles

When we lived on the farm we made noodles a lot. Sometimes we dried them in our solar dehydrator outside. 
  • 7 eggs
  • ½ cup water
  • 1 tsp salt
  • 4 - 4 ½ cups flour
Crack eggs into a large bowl. Add water and beat with a a whisk for a few seconds. Stir in the as much flour as you can and then knead in the rest. Let the dough rest for ½ hour to an hour. Turn the dough onto a flour-sprinkled surface and cut into six pieces. Roll out each piece into a very thin rectangle. Set the rectangles on a clean tablecloth and let dry for around one hour. Fold each rectangle in half and then in half again lengthwise – so that you have a long narrow roll. Cut into ½ inch slices. 

Unroll the noodles (young children like to help with this). Lay out to dry. If you're not using them right away, make sure that they're all the way dry before you bag them. However, if you're going to be using them that day you can just wait until they're basically dry.

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