Wendish Noodles
Comfort side dish from the Wendish Culture
Ingredients
- 3 eggs
- 6 tbsp water or Water to fill half-eggshell 3 times
- 3 cups flour a little extra to roll out
- 1/4 tsp salt
- 2 quarts chicken broth
- 2 tbsp butter
- chopped parsley
Instructions
Create Noodles
- Break the eggs into a large bowl, saving the most intact half-eggshell. Beat eggs and water together.
- Add 3 cups of flour and the salt to form stiff dough. Roll out dough into a rectangle about 1/8-inch thick on a well-floured cutting board or countertop
- Allow the dough to dry for about 10 minutes, turning occasionally
- When dough is dry but still pliable, cut into long sections about 3 inches wide. Take 3-inch sections and cut into thin strips about 1/8-inch wide. Cut strips into preferred lengths for cooking.
- Place cut noodles on a dish towel and fluff noodles so air can circulate around them. Allow cut noodles to dry thoroughly, at least overnight or longer if necessary. If noodles won’t be cooked right away, store them in a sealed plastic bag in either the pantry or the freezer for up to six months.
Cooking the Noodles
- When ready to cook noodles, bring chicken broth to a boil in a large pot. Stir in butter, (parsley if desired) and dried noodles. Cover and cook over medium heat for 10 minutes, or until tender. Be careful not to overcook. Remove pot from heat, leaving lid on, and let sit another 10 to 15 minutes. Do not drain. Makes one pound of noodles or 20 servings.