Title: Lokshen (Basic Recipe for Noodle Dough)
Categories: Pasta Jewish Scratch
Yield: 1 Servings

3	c	Sifted Flour (350g/12oz)
3	sm	Eggs (size 3)
2	tb	To 3 tb Cold Water

Noodles were of utmost importance in Ashkenazi kitchen. They were served on their own as a substantial dairy meal or as an accompanying dish w/main courses. They were baked into sweet and savory kugels or served w/soups. The following recipes have been selected for their flavor & ease of preparation.

Sift flour onto a kneading board. Make a well in center. Add eggs & start mixing in flour. Sprinkle w/water and knead well into a stiff elastic dough. Divide dough into two equal parts. Roll into balls & cover w/a moist tea towelto rest for abt 1/2 hour. Flour board well & roll dough very thin. Dust rolled dough lightly w/flour & roll up sheet of dough into a long sausage-shape. Slice across into noodles of desired thickness. Traditionally noodles were sliced into 3 widths: 1/2" (15mm), 3/10" (7mm) & thin vermicelli 1/16" - 1/8" (1-2mm)(served in soups or baked into kugels). Unravel each strand of dough an dleave to dry, hanging on a clean broomstick or draped on a clean tea towel over back of a chair. To cook, boil in plenty of salted water for abt 3 mins. Drain well. The noodles can also be thoroughly dried & stored in airtight containers.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd.) By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

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