To reach for a bag in the store is certainly more convenient, but what we will talk about – the taste of homemade schmwig in the broth will not replace anything! Make your own noodles or crumbs. Their preparation is no science, you only need two ingredients for dough…
I’m glad I still had those classic vacations at grandma’s in the village. I still have a vivid memory of the morning when the noodles were made. Grandma poured a pile of flour on the air, my cousin and I made a dent in the middle and knocked eggs into it. When the dough was ready, we watched grandma roll it carefully. “The dough rolled up must be thin enough to read a newspaper through it,” she winked at us. Only she has reached this point of perfection…
But the rest of us don’t have to grieve about it, because even imperfect homemade noodles don’t even reach for their ankles!
plus 1-2 table spoons of water and plain flour to sprinkle the glass as needed
You can also find recipes from semi-coarse flour, but in our country it is used fundamentally coarse. If you want to make smaller/larger amounts of noodles, keep the ratio of approximately 100 g of flour per egg for raw materials. Exactly this is difficult to determine, it depends on the quality of the flour and the size of the egg. You will see during processing – if the dough is very sticky, add flour. If it is too stiff, help yourself by adding a tablespoon of water.
1
We put the flour on a roller, dig a dimple in the middle and knock out the necessary amount of eggs. We’re making a dent so the eggs don’t 🙂 If you mix the dough in a bowl, of course you do not need to make it. Our tip: If you don’t have homemade eggs and want to have noodles beautifully yellow, add a little turmeric.
2 Stir the forks into the flour with a fork. So much so, it’s cool – then it’s hard handicrafts. The dough must be properly saused with your hands. Divide the perfectly elaborate dough into two loasels and leave for at least half an hour under a cloth or in a bag. Our tip: We can also use an old grandmother’s trick – we let the loave rest for a quarter of an hour under a heated pot, dish or higher lid. The dough softens beautifully and then goes much better to roll out.
3 On a saustened roll, roll the dough over an ultra-thin pancake (expect it to be a bit of hard work). Then let the plate dry so that the dough does not stick to us when slicing. We accelerate the drying by put the plate on a towel and after ten minutes we turn. Attention! If your noodles break later when you slice, you let the dough dry for too long.
44Sached plate is then cut into equally wide strips. We put these on top of each other and with a sharp knife we patiently cut as thin as possible noodles. At first, they may not be completely hairy, but you get exercise quickly. We can use the noodles either fresh, or spread them out in a thin layer and leave to dry thoroughly for later. It takes about 5 minutes to cook the noodles.
The
recipe for noodle dough can be used for another favorite squeanie – crumbling, or grating or carrots. It’s handy, especially when time is pressing. Unlike a little lengthy noodles, its preparation is super fast!
We prepare the dough the same according to the above procedure, for one family soup should be enough a dose of about 100 g of flour. Simply grate the finished loaf on the coarsest tear-down grater – even straight into the soup.
Crumbling can also be dryed into the stock – use, for example, a cool oven after baking.