Stringy!!!!!! time @ Dix (7 April)
The Sie's-> bringing "Cha Soba ala Sie" (my own concocted version")
1)HOMEMADE NOODLES
2 c. flour4 eggs1 tsp. salt
Make hollow in 2 cups flour. Put eggs in. Add salt. Stir until well mixed. If not rollable add flour until it rolls easy. If too dry add a little oil or water. Let dry and cut.
2)HOMEMADE NOODLES
6 egg yolks6 tbsp. waterPinch of saltApprox. 3 c. flour
Beat egg yolks and water a few minutes. Add flour enough to make a very stiff dough. Let rest 10 minutes. Divide into four balls. Roll very thin.Sprinkle with flour and loosely roll up like a jelly roll starting with the short side. Cut into 1/4 inch strips with a sharp knife. Unroll strips and hang to dry or cook immediately in boiling water. Homemade pasta cooks much faster than store bought pasta. You may use a noodle machine to roll out dough if desired. You can substitute whole eggs, water or egg substitute for the egg yolks but use the same total amount of liquid as the original recipe. For colored pasta you can substitute beet juice or pureed spinach for some of the liquid. You can substitute whole wheat, rye, barley, buckwheat or rice flour for half of the white flour. Flat sheets of pasta can be cut with a cookie cutter for interesting soup noodles.
Also you can roll out some pasta very thin, brush with water, place some fresh whole herb leaves on top, place another very thin layer of pasta on top, roll out together to seal in herbs and cut into shapes for soup or lasagna noodles.