Macaroni Nudels Recipe
From LoveToKnow Recipes
Instructions
- Nudel paste, like Italian macaroni, to which it is nearly allied, is a "home-made" preparation of eggs and flour, useful in a variety of ways, and equally applicable to sweet and savory dishes.
- It is made thus: Take as many eggs as will be required for the quantity of paste to be made, but use only the whites of eggs, if preferred quite white.
- Work in as much flour to 2 well-beaten eggs as will make a stiff dough, knead until smooth, and roll out, first dividing the mass into six parts, and each part into a round ball, on a pasteboard kept well dredged with flour.
- A perfectly straight rolling-pin is one of the requisites to perfect nudel-making.
- The desired thinness to which the paste is to be rolled may be best illustrated by the saying, "To arrive at the perfection of nudel-rolling is to be able to read through the paste." Having accomplished this, dry each cake on a napkin--a few minutes will do this--commence with the first rolled cake by cutting it into equal halves and quarters.
- Lay one quarter on the other, make the cut edges meet equally, and with a sharp knife cut through in as thread-like a manner as possible, then dry; by scattering them they will separate; or the paste rolled, as before indicated, is cut with a tin-cutter into stars, rings, etc., which may be stamped out, and piled one cake on the other; they will separate on being thrown into boiling soup.
- Boil same as macaroni.
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This page has been accessed 1,235 times. This page was last modified 11:56, 21 January 2006.
© 2006-2009 LoveToKnow Corp.
This page has been accessed 1,235 times. This page was last modified 11:56, 21 January 2006.
© 2006-2009 LoveToKnow Corp.
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