BROAD NOODLES
These broad noodles, a comforting dish from a bygone era, are elevated with crispy browned fine noodles and a touch of richness. This recipe combines the simplicity of homemade noodles with a satisfying textural contrast, creating a hearty and flavorful meal. The addition of browned noodles and a cup of soup stock adds depth and warmth. Serve hot for a truly satisfying experience.
Ingredients
- 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
- 3 whole Eggs
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 4 tablespoons Butter
- 1 cup Milk
- 1 cup Soup stock (chicken or vegetable) (Optional ingredient)
Instructions
- 1In a large bowl, beat the eggs until very light. Gradually sift in enough flour to make a stiff paste. Work the dough until it is smooth. Break off a piece and roll it out on a lightly floured surface as thinly as possible. Repeat with remaining dough. Let the rolled-out dough dry slightly.
- 2Cut all but one piece of the rolled-out dough into long strips, about 1 inch wide. Fold the remaining piece in layers and cut into very fine noodles. Bring a large pot of salted water to a boil. Cook the broad noodles until tender. Drain in a colander.
- 3Melt 2 tablespoons of butter in a frying pan. Brown the fine noodles in the butter until golden and crispy.
- 4Sprinkle the browned fine noodles over the broad noodles. Pour the milk over the whole. If desired, add a cup of soup stock. Brown in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and slightly browned. Serve hot.