Recipe by BakinBaby
This comes down the pike though at least 100 years of noodle makin' here in Southern Indiana. Geraldine was quite the cook and her noodles were known Statewide. Enjoy the journey.
Top Review by littlemafia
I cannot rate this,since it didn't work out for me. And I so wanted it to be able to make it. I increased the flour to one cup and after one hour it still wasn't dry. I placed it in the refrigerator to be easier to work with.Maybe I did something wrong,since I couldn't cut it in nice stripes and the dough was kind of soft. I omitted the food coloring. We ended up with snake like looking noodles,which we cooked in a soup and my DDs enjoyed their "snake soup".When they'll open their zaar account I'm sure they'll rate this five stars.I'll have to give this another try.
- 1 egg
- 1 tablespoon cold water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 3⁄4 cup flour
- 1 drop yellow food coloring
Directions See How It's Made
- Beat egg, water and salt together.
- Add baking powder and 1/4 cup flour.
- Add more flour (enough to hold together) and turn on floured board.
- Knead a few times until smooth.
- Keep board and rolling pin well floured and roll dough thin.
- Let dough dry out (about 1 hr) then roll dough into a jelly roll & with a sharp knife cut dough into 1/8-1/4" slices.
- Carefully unroll dough and allow noodles to finish drying.
- Cook in 1 quart or more of boiling chicken or beef broth, cook 25 minutes or until tender.
- Noodles can be frozen for future use.