To Make Noodles Recipe Information
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 tablespoon melted butter or margarine
2 1/2 cups sifted all-purpose flour
To make noodles below for cutting in strips and other forms, use all the flour called for. For making noodle dough to be used in ravioli recipes, use less flour, making a softer dough, just stiff enough to roll out nicely and hold its shape when cut in squares and rounds.
Beat eggs lightly. Add butter or margerine and stir flour gradually.
When using all of the flour, turn stiff dough out on lightly floured
board or marble slab. Roll very thin into stiff sheets. Spread out on
lightly floured cloths to dry. Before sheets of dough are too stiff to
handle, fold over 2 or 3 times andcut in thin shreds. Toss the shreds
apart to dry thoroughly. Keep in tightly closed glass jar until ready for
To cook noodles, drop the dry shreds into rapidly boiling salted water
(3 quarts). Boil 20 minutes or until noodles are tender and done. Drain
in a strainer. Rinse by pouring cold water over them quickly. Reheat
with butter and seasoning in upper part of double boiler over boiling
water. Makes 4 to 6 servings.
Poppy Seed Noodles: Add 2 or 3 tsp poppy seeds to butter ijn
upper part of double boiler when reheating noodles before serving.
Toss lightly with 2 spoons to coat noodles.
Green Noodles Add 1/2 cp cooked spinach to beaten eggs in
plain noodles recipe. Increase butter to 3 tbsp. Continue recipe
as described. Keep in tightly covered glass jar until ready for use.
Green Noodles with Cream; To cook, drop noodles into rapidly boiling
salted water (3 quarts). Boil 20 minutes or until noodles are tender
Drain and rinse with hot water in strainer. Reheat in upper part of
double boiler over boiling water, adding 2 cps heavy cream, 1/4 tsp
paprika, 1/4 tsp powdered nutmeg, 1/2 tsp salt. When
hot, pour into buttered shallow baking dish. Sprinkle with 2 tbsp
grated Parmesan cheese. Bake in hot oven (425 degrees F.) 10 minutes or
until lightly browned.