Latest Dish Menu Grandma's Butter Noodles :: Popular Recipes

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Grandma's Butter Noodles

"This is my late mom-in-legal guidelines recipe for noodles -- her preferred for taste and because they do not spring back when you roll them. At every circle of relatives collecting she'd make the first-rate Chicken and Noodles, dropping her prepared noodles into homemade chicken broth in conjunction with shredded cooked hen, then serving them over mashed potatoes. I've made them often and everybody loves them. When making a couple of batches, and missing counter space, I dangle the rounds on clean plastic hangers to dry."

Ingredients :

2 eggs
three tablespoons butter, melted and cooled
1 1/four cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H10M

In a massive bowl, whisk the eggs and melted butter collectively with a fork. Stir in the flour, baking powder and salt till dough turns into stiff. Knead on a gently floured surface or in the bowl for a couple of minutes to mixture completely. Divide the dough into thirds. On a lightly floured surface, roll every piece into a sheet approximately 1/sixteen of an inch thick. Place every sheet onto a dry fabric and set aside for 30 to forty five mins to partially dry.
When the noodle sheets are rather dry, roll up one by one into a loose spiral and reduce into strips as huge as you want using a pointy knife. Spread out the noodles to dry for about 1 hour earlier than cooking or storing in freezer packing containers. To use frozen noodles, thaw in the field earlier than the use of.
To cook the noodles, drop into unexpectedly boiling water or broth, and cook dinner until smooth, 7 to 10 mins.

Notes :

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