Noodles (Kluski)
by Gary
Based on a recipe from Polish Cookery by Marja Ochorowicz-Monatowa
Serves 6
2 1/4 cup Bob's Red Mill Organic Unbleached White Flour, more as needed
2 eggs, lightly beaten
1/2 teaspoon salt
2-3 Tablespoons water, more as needed
Add eggs and salt to flour and work on a pastry board, adding lukewarm water as needed to make an elastic dough. Add more flour if necessary. Work until little bubbles begin to form in dough. Divide in two, roll out very thin on floured board, and sprinkle with a little flour to help dry. Let stand a few minutes. Roll up, jellyroll style, and cut into thin strips. Separate into noodles, sprinkling with flour.
Cook in salted boiling water 5 to 10 minutes, according to thickness. Drain and serve as desired.
Serves 6
2 1/4 cup Bob's Red Mill Organic Unbleached White Flour, more as needed
2 eggs, lightly beaten
1/2 teaspoon salt
2-3 Tablespoons water, more as needed
 |
| With Teet’s Smoked Garlic Pork Sausage, onions, and green peas. |
Add eggs and salt to flour and work on a pastry board, adding lukewarm water as needed to make an elastic dough. Add more flour if necessary. Work until little bubbles begin to form in dough. Divide in two, roll out very thin on floured board, and sprinkle with a little flour to help dry. Let stand a few minutes. Roll up, jellyroll style, and cut into thin strips. Separate into noodles, sprinkling with flour.
Cook in salted boiling water 5 to 10 minutes, according to thickness. Drain and serve as desired.
No comments:
Post a Comment