Noodles, egg

Noodles, egg

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From
Encyclopedia of Food and Cookery

A paste made from flour and egg yolks, rolled flat and cut into strips. Egg noodles are a favourite in Germany, where they are called nudeln or nockerln, and in France, where they are known as nouilles.

Noodles may be cooked and treated in much the same way as spaghetti or other pastas (see Pasta). Each country has its own favourite way.

In Germany noodles are generally boiled, drained and mixed with melted butter or bacon fat. They are seasoned with salt, pepper, nutmeg, paprika, poppy seeds, finely chopped dill or parsley, crumbled cooked bacon or chopped ham – the seasoning added depends on the food being served with the noodles. Thin noodles are preferred for chicken, veal and soup; wider noodles are the popular choice for stews, generally those flavoured with paprika, like goulash.

To cook: Cook egg noodles in plenty of boiling salted water; keep water boiling rapidly to prevent noodles sticking together. Drain when done.

See also Pasta.

Ingredients

Quantity Ingredient
see method for ingredients

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