Wednesday, 31 October 2012

homemade egg noodles (kluski)

These are great in so many ways; on their, boiled then fried up in a little butter or in goulash or chicken soup or stews or...

1 cup plain flour
1 egg
½ tsp salt

1. Put the flour in a bowl and make a well in the centre.
2. Add the egg then mix together with your fingers. Make circular movements gradually adding more flour to the egg in the middle with each movement.
3. Once all the egg is mixed in add the water a little at a time until all the flour is mixed in and you have a firm dough. Take care to not add too much water, but if you do, add a little flour to adjust it.
4. Kneed the dough for a few minutes until it is smooth and pliable the cover and leave to rest for 30 minutes.
5. When ready to use, roll the dough into a long, flatish sausage shape cut off small pieces with a knife and drop directly into the gently simmering water, stock or soup. Cook for about 3-5 minutes until all the noodles are tender and ready to eat. Cooking time will varying depending on the size of your noodle. As a general guide, they are cooked when they float up to the surface of the pan.

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