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Noodles (Egg teaspoon salt Flour Beat)
1 egg 1/2 teaspoon salt Flour Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup.
Noodles may be served as a vegetable.
A one-egg egg-noodle dough of the kind every soup kitchen kept on hand. The flour is deliberately unmeasured, and the stated cooking time belongs to noodles dried hard for storage.
- How much flourExpect roughly 3/4 to 1 cup of all-purpose flour per large egg, but add it by feel until the dough is genuinely stiff and barely tacky. A soft dough will not roll paper-thin without tearing.
- The rest is the hingeThe twenty minutes under a towel lets the gluten relax so the sheet stops springing back. Skip it and you will fight the dough and never get it as thin as the recipe asks.
- Cooking timeTwenty minutes is a period convention for noodles dried hard for storage, and is longer than paper-thin noodles actually need. Freshly cut noodles rolled this thin need only a few minutes in boiling salted water; air-dried ones a little longer. Taste rather than time them.
- DryingSpread the cut noodles in a single layer on a floured towel or drape them over a rack for an hour or two until leathery, or several hours until brittle if you mean to keep them. Store the brittle ones airtight and use within a month.
- Cook them separatelyBoiling and draining before they go into the soup keeps the broth clear; noodles cooked directly in stock shed starch and cloud it.
- French vegetable cutterA small tinned cutter for shaping vegetables into rounds, stars and crescents. Any small aspic or canape cutter does the same work; a knife and a ruler give the plain ribbons.
- YieldOne egg makes enough for about four bowls of soup, or two servings if you follow the last line and dress them as a vegetable with butter.