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Homemade Egg Noodles
3/4 C flour
4 tsp. cold water
1/4 tsp. salt
Sift flour into a large bowl; form a well in the center. Add egg, cold water and salt. Using a fork, gradually mix flour into the liquid ingredients until dough can be gathered into a ball (add more water if the dough appears too crumbly). Turn dough onto a lightly-floured flat surface; knead for about ten minutes or until dough is smooth and elastic. Wrap in plastic wrap or waxed paper; set aside to rest at room temperature for about ten minutes. Divide dough in half; place on a floured work surface. Using hands, flatten dough halves into oblong shapes about one-inch thick. Lightly dust top of dough with flour; roll lengthwise before turning and rolling across the width. Repeat process of turning and rolling until dough is paper thin. Dust the dough with a bit more flour; set aside to dry for about ten minutes. Roll dough into a thick cylinder. Using a sharp knife, cut crosswise into strips 0-1/8-inch wide. Unroll each strip into long noodles; set aside on waxed paper. Repeat process with second dough half. Noodles can be cooked at once, or wrapped in plastic wrap and refrigerated for up to twenty-four hours. To cook, bring a large pot of salted water to a boil; add the noodles and cook for about seven minutes or until just tender but still firm to the bite (al dente). Drain before using.
Uses: Add to soups, stews or use with Befstroganov (Beef Stroganoff).
Food Fare Culinary Collection: Russian Kitchen
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