"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Clelta's Noodles Recipe

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This recipe for Clelta's Noodles, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon (Hummer) Gray
Added: Saturday, August 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs (preferably brown eggs)
2 C. Flour
Scant tsp. Salt

Directions:
Directions:
Note: If this recipe is too dry she added water to gain the desired consistency.

These are good when you use yolks only or best when you use two whole eggs and 2 extra yolks.

Mix ingredients together and turn out on floured counter or table. Gently knead, divide dough in half and roll very thin, let dry flat for a while. Roll up dough into a log shaped roll, slice very thin (tossing and breaking apart as you cut them, setting aside till you are through cutting all the noodles). Sprinkle noodles with flour and toss to cover all noodles. Let dry (tossing occasionally to dry them completely), and store in refrigerator (for a short time) or freezer until you need them.

Number Of Servings:
Number Of Servings:
6-8 people
Personal Notes:
Personal Notes:
We had these noodles with chicken (my family) or with beef (Toms) for years at family gatherings and Sunday meals. Mom was always asked to bring noodles and pies whenever we went anywhere. Everyone marveled at how thin she cut them. She said it had to do with rolling them thin. This was probably one of Mom's all time specials, and our family misses them because no one has found the exact formula yet.

 

 

 

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