Homemade egg noodles (lokshyna)
Homemade Egg Noodles (Lokshyna)
2017 – Canada’s 150th submitted by Auntie Pat
When Baba made homemade chicken soup you knew that homemade noodles were being prepared as well. Homemade egg noodles are a real treat and make chicken soup extra special. Don’t limit yourself to their use. They would enhance any recipe that calls for egg noodles.
When it comes to rolling out the dough, I find the pasta maker very useful. It allows me to roll the dough thinly and cut noodles as well. Baba rolled hers out by hand and once dry enough would roll strips like a jelly roll, then with a sharp knife cut slices across the roll to make fine noodles. Layering strips is another method.
2 cups flour
1 tsp. salt
3 egg yolks
1 whole egg
4 tbsp. cold water
Tips: (1) Water can be substituted for egg - one egg equals approximately 1/3 cup water. (2) Unused egg whites can be frozen in ice cube containers to be used later when needed.
Mix flour and salt together in a large mixing bowl. Make a well in the center of the flour, add eggs (unbeaten) and water, then mix with a fork until blended. Dust a little flour on your hands to prevent the dough from sticking, then knead dough until it is firm and no longer sticky. Transfer to a lightly floured board and continue kneading for about 5 minutes.
Cover well with plastic wrap and set to rest about 20 minutes. Divide dough into sections. Cover each section to prevent drying. Take one section and roll it out as thin as you can.
MAKING AND CUTTING THE NOODLES
METHOD (1) – Jelly Roll - Baba would use this method.
Cut a section into three strips. Take one strip and roll out as thinly as you can: first vertically, then horizontally; each time rolling it thinner. Dust lightly with flour. Repeat until all the strips have been rolled out. Dry, uncovered, about 40 minutes.
When dry, but not stiff, place three strips one on top of the other. Roll as a jelly roll (long side for short noodles). Cut roll in half and place side by side. Decide on the width you would like your noodles to be. Baba would make thin noodles. With a sharp knife, cut across the roll to create the noodles. With your fingers unravel the noodles and spread them out on a lightly floured board or tablecloth to dry.
METHOD (2) - Layered.
Cut each section into strips 3 inches wide. Dust lightly with flour. Roll out to the thinness you prefer. When done rolling, allow the strips to dry, about 40 minutes. When dry, but not stiff, layer the strips one on top of the other. Cut this pile in half and place one half on top of the other. Decide on the width you would like your noodles to be. With a sharp knife, cut crosswise through the layers. Separate noodles. Note: If the stack is too thick, it will be difficult to separate the noodles after cutting. Spread the noodles out on a lightly floured board or tablecloth to dry.
METHOD (3) – Pasta Maker.
Cut a section into strips 3 inches wide. Run these strips through the pasta maker to get the thinness you prefer. Lay them on a lightly floured tablecloth or board to dry for about 40 minutes. Turn occasionally. Strips should be dry, not stiff. Once dry, take a strip and cut it into the lengths you want the noodles to be. Set the pasta maker to cut the noodles in the width you prefer. Run the length through the machine to cut the noodles.
Spread the noodles out to dry on a lightly floured board or tablecloth. Noodles can be used at once or dried thoroughly, covered with tea towels, then stored in tightly covered glass jars until needed.
About
Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.
Contact
the.rusnaks.recipes@gmail.com
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