When I set out to make homemade egg noodles to go along with the chicken paprikash in my Week 11 Dinner, I felt as though I was channeling my grandmother.
I used to watch her roll out noodle dough on the wooden table of her little kitchen in Cleveland. She made it look so easy. I was fascinated by the tiny, even yellow filaments she created.
My three vintage cookbooks all offered multiple recipes for noodles. The ingredients were simple: eggs, flour, salt, sometimes a bit of water. The proportions varied a little. As I suspected, the secret wasn't in the ingredients. It was all a matter of the technique.
I followed the directions of the Progressive Slovene Women.
1 1/4 c. flour
1/4 t. salt
Beat eggs. Add flour and salt. Knead dough until soft and pliable, adding a bit more flour if needed. Cover and let rest for 15 minutes. Roll out on a floured board as thin as possible. Let dry for an hour.
Cut dough into four sections and put one piece on top of the other. Roll up into a tight roll. Cut into 1/4 inch slices.
Unroll. Spread noodles on towel to dry.
Cook in boiling salted water or broth for 15 minutes. Drain, add a little oil or butter, and serve.
But it was worth the effort. And I figured I'd have the chance to perfect my technique in future dinners, considering the Slovenian penchant for dumplings and noodles.