 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
|
From a cooking legacy by VT Elverson Ingredients:
2 cups flour |
1 tsp salt |
1/2 tsp nutmeg |
3 eggs, slightly beaten |
1/2 cup milk |
soups or broth |
Directions:
1. Sift flour, salt and nutmeg into a medium bowl. Pour eggs and milk into center of flour mixture. Beat several minutes with a wooden spoon. Dough should be soft and slightly sticky….yet elastic. Add more flour if dough is too soft.
2. Bring 5 to 6 inches of water to a boil in a large pot. Cut the dough into tiny pieces. Put the dough on a plate held to the side of the pot. Being careful, slide the dough pieces or strings into the boiling water. Cook only as many noodles as will fit on the boiling water’s surface or they will cook together and not keep separate. Gently boil 6 to 8 minutes or until noodles are fully cooked. Remove from water with a slotted spoon or strainer. Repeat until all dough is cooked. Serve in soups or broths or sauté in butter or margarine seasoned with salt and pepper.
|
|