PA DUTCH AMISH EGG NOODLES
This simple but delicious egg noodle is the foundation of many a dish and makes a great side dish as well. They are easy to make. They just take a little time to let dry.
Cast Iron Wednesday was started by Native Tearz. Check her and the other Cast Iron Wednesday folks out and our playlists for more great cast iron cooking and recipes. https://www.youtube.com/channel/UCdj8goP_-tm665CSEAAAEbA
INGREDIENTS
3 egg yolks
1 whole egg
3-5 Tablespoons cold water
1 teaspoon salt
2 cups flour
Stock (vegetable, chicken or beef)
INSTRUCTIONS
Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt.
Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form.
If the mixture is too dry, add an additional Tablespoon or two of water until it comes together.
Turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, or use a dough hook in your mixer about five to ten minutes.
Re-flour your surface if needed, then divide the dough into two balls.
Using a floured rolling pin, roll each dough ball out into a thin circle.
Allow the dough to dry until no longer sticky but still pliable, about 10 minutes to 1/2 hour.
From here you can either use a cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using a cutter.
Lay cut strips out on a cooling rack to dry completely.
Store in an airtight container for up to 1 month.
When ready to cook, drop into boiling water or broth and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). .
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MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
Видео PA DUTCH AMISH EGG NOODLES канала Helga's Pennsylvania Cooking
Cast Iron Wednesday was started by Native Tearz. Check her and the other Cast Iron Wednesday folks out and our playlists for more great cast iron cooking and recipes. https://www.youtube.com/channel/UCdj8goP_-tm665CSEAAAEbA
INGREDIENTS
3 egg yolks
1 whole egg
3-5 Tablespoons cold water
1 teaspoon salt
2 cups flour
Stock (vegetable, chicken or beef)
INSTRUCTIONS
Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt.
Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form.
If the mixture is too dry, add an additional Tablespoon or two of water until it comes together.
Turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, or use a dough hook in your mixer about five to ten minutes.
Re-flour your surface if needed, then divide the dough into two balls.
Using a floured rolling pin, roll each dough ball out into a thin circle.
Allow the dough to dry until no longer sticky but still pliable, about 10 minutes to 1/2 hour.
From here you can either use a cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using a cutter.
Lay cut strips out on a cooling rack to dry completely.
Store in an airtight container for up to 1 month.
When ready to cook, drop into boiling water or broth and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). .
********************************************************************
On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs
On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en
On Google+-- https://plus.google.com/u/0/b/110613504404336285202/+PennsylvaniacookingBlogspot
My Blog--http://www.pennsylvaniacooking.blogspot.com/
Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/
*******************************************************************
MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12
5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
Видео PA DUTCH AMISH EGG NOODLES канала Helga's Pennsylvania Cooking
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8 мая 2019 г. 15:16:04
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