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Wendish (Sorbian) Noodles Recipe

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This recipe for Wendish (Sorbian) Noodles, by , is from The Live Oak Friends Meeting Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alethea Drexler, from the Texas Wendish Heritage Society
Added: Sunday, September 9, 2007


1 egg
about 3 tablespoons water
1 1/2 - 2 cups white flour
1 - 1 1/2 cups whole wheat flour
Chicken or vegetable broth

Beat egg and water together (use less water for whole-wheat noodles. 1-2 tablespoons should do). Add flour until you get a stiff dough.

Either run dough through a pasta machine or roll it out thin, allow it to sit out until dry but not brittle, and cut into strips.

Wendish noodles are traditionally served in light chicken broth seasoned with parsley and nutmeg, a slightly unusual but pleasant flavor. You can fake this with regular egg noodles but making your own is not as hard as it sounds. The white-flour type are the authentic ones, but the same idea works with whole-wheat flour, which is nice since whole-wheat noodles are so expensive. These noodles can also be dried, stored, and used later for other dishes.

The Wends or Sorbs were a Slavic ethnic group living in Germany. They migrated to the United States in the 1850's to escape absorption into the greater German culture and a group of about 700 settled in the Hill Country. The Texas Wending Heritage Museum is in Giddings.




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