Grandma's Butter Noodles Good Recipes

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Grandma's Butter Noodles

"This is my past due mother-in-laws recipe for noodles -- her favourite for taste and due to the fact they don't spring lower back while you roll them. At each family gathering she'd make the satisfactory Chicken and Noodles, dropping her organized noodles into selfmade chook broth in conjunction with shredded cooked chicken, then serving them over mashed potatoes. I've made them normally and everybody loves them. When making more than one batches, and lacking counter area, I grasp the rounds on clean plastic hangers to dry."

Ingredients :

2 eggs
3 tablespoons butter, melted and cooled
1 1/4 cups all-reason flour
1/four teaspoon baking powder
1 teaspoon salt

Instructions :

Prep : 30M	Cook : 4M	Ready in : 2H10M

In a large bowl, whisk the eggs and melted butter collectively with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a gently floured surface or in the bowl for a couple of minutes to mixture completely. Divide the dough into thirds. On a gently floured surface, roll each piece right into a sheet about 1/sixteen of an inch thick. Place every sheet onto a dry material and set aside for 30 to 45 mins to partially dry.
When the noodle sheets are rather dry, roll up one at a time right into a unfastened spiral and reduce into strips as wide as you need the usage of a pointy knife. Spread out the noodles to dry for approximately 1 hour earlier than cooking or storing in freezer bins. To use frozen noodles, thaw inside the field earlier than the usage of.
To cook dinner the noodles, drop into rapidly boiling water or broth, and cook till smooth, 7 to ten minutes.

Notes :

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