Roosevelt Standard | 1956-11-08 | Page 3 | This Weeks's Recipe

This Week's K RECIPE . . . Wondering how to make good homemade noodles without guessing? guess-ing? Try the following recipe which was submitted by Mrs. Orlie Rachele. HOMEMADE NOODLES 2 medium eggs (Y2 cup) 1 tsp. salt l2 cups sifted all-purpose flour Beat eggs slightly. Add salt and flour. Blend thoroughly. Turn onto pastry cloth which has had Vt cup sifted flour worked into it or turn on floured breadboard. Divide dough in 2 balls. Roll balls paper thin in 16 in circles. Place circles on clean, dry towels or paper. Cover with another towel and let dry at room temperature until dough feels like chamois. (Several hours are required to dry noodles). Roll circles like jelly roll and cut with a sharp knife in Vi inch strips. Unwind and lay out on board to finsh drying. May be used at once or may be stored in airtight containers. Yeild: 2 quarts. If noodles are to be used for ravioli, roll dough in paper-thin rectangles instead of circles. Cut in 2 inch strips. (Because of the varying sizes of eggs, it is advisable to measure them. Usually two medium eggs yield approximately y2 cup.