On the Plate

Basic Noodles

Photo by Melissa Cole

Photo by Melissa Cole

Yield: 8 servings

1 cup flour
¼ cup flour
½ teaspoon salt
1whole egg or 2 egg yolks, beaten
2 tablespoons milk
Extra-virgin olive oil

Sift 1 cup flour and salt together onto a floured surface. Make a well in the center. Lightly beat egg or egg yolks together with milk and pour into well. With fork, begin to beat egg mixture, incorporating flour from surrounding sides, until the dough feels stiff. Add up to ¼ cup flour, if needed. Lightly coat hands with olive oil. With oiled hands, gather dough into a ball and knead until smooth. Roll dough out onto floured surface to ⅛-inch thickness for wide noodles or 1/16-inch for thin noodles. Let sit 20 to 30 minutes.

Roll dough into a log. Beginning at one end, cut dough into strips the size of the noodles you want. If using a pasta cutter, cut to desired shape.

Spread cut dough onto a floured surface, leaving room between each noodle. Let dry for at least 2 hours before using (see recipes below). Can be stored in freezer for up to 3 months.

Recipe by Clara Birks

 

Beef and Noodles

Photo by Mary Oswald

Photo by Mary Oswald

Yield: 8–10 servings

Basic Noodles (see recipe above)
3 pounds lean beef roast
1 carrot, peeled and diced
2 stalks celery, washed and diced
1 medium onion, chopped
2–4 cloves garlic (depending on taste preference), minced
Bay leaf
1 teaspoon dry mustard
4–5 whole cloves
Salt and pepper, to taste

Rinse meat and pat dry. Place in large saucepan over medium-high heat. Add vegetables and seasonings. Sprinkle with salt, pepper and garlic. Add water to cover meat. Bring to a boil. Reduce heat to medium-low and cover, simmering until meat is cooked through, about 2 hours.

Turn off heat and remove pan from heat. Carefully remove meat from liquid and set aside. Strain the broth and discard vegetables and bay leaf. Pour broth back into pan, return to heat and bring to a boil.

Add Basic Egg Noodles to broth and reduce heat to a gentle boil. Cook for 10 minutes or until desired consistency. While noodles are cooking, shred the beef.

Return prepared meat to the pot when noodles are cooked. Warm through and serve.

Note: For a richer flavor, substitute ½ of the water for beef broth and roast the garlic before adding.

Variation:
Chicken and Noodles
Substitute 1 whole chicken for beef roast and do not use bay leaf.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

 

Naked Noodles

Yield: 8 servings

Basic Noodles (see recipe above)
¼ cup extra-virgin olive oil
4 cloves garlic, roasted and minced
½ teaspoon red pepper flakes
Freshly grated Parmesan cheese, to taste

Bring 4 quarts of water to a boil in a large saucepan over medium-high heat. Carefully add noodles to water, reduce heat to medium low and cook for 10 minutes or until desired consistency, stirring frequently. Drain and set aside. Add olive oil, garlic and red pepper flakes to skillet over medium heat and stir until warmed through. Add noodles and stir to combine. Top with cheese and serve immediately.

Variation: Before serving, top with the tomatoes you preserved from your summer garden.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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