MSGID: 1:229/452 4A6D8107
-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> I wonder what the typical (i.e. not a member of the COOKING)
 DS> people might have had?

 JW> My list: Acini di pepe, Anelli, Bucatini, Cannelloni, Capellini,
 JW> Cavatappi, Conchiglie, Conchigliette, Conchiglioni, Ditali,
 JW> Farfalle, Farfalline, Fettuccine, Fusilli, Gnocchi, Lasagna,
 JW> Linguine, Macaroni, Orecchiette, Orzo, Pappardelle, Penne, Ravioli,
 JW> Ravioloni, Ravioletti. Rigatoni, Spaghetti, Spaghettini,
 JW> Tagliatelle, Vermicelli and Ziti.

 JW> And then there's Spatzle and all those central European egg noodles
 JW> plus numerous Asian noodles to consider as well.

And the best, simplest egg noodle of all .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg Noodles
 Categories: Five, Eggs, Pasta
      Yield: 4 Servings
 
      4 lg Eggs; beaten well
      3 c  Flour; or more, as needed
           Salt
 
  Beat the eggs well with a pinch of salt. Add flour, as
  much as is needed to make a stiff, smooth dough.
  
  Roll out the dough to about 1/8" thick for noodle or
  1/4" (or more) for dumplings.
  
  If making noodles you may cut the dough into ribbons on
  the cutting board. Or, as I usually do, flour the dough
  well and roll it up before cutting the noodles. The
  rolls can then be shaken out and put into the pot or
  popped into a container and frozen for future reference.
  
  If making dumplings roll out the dough to 1/4" (or more)
  thickness and cut squares or rectangles of whatever size
  you would like. These may be added to the cooking pot
  straight away or put into a container and frozen for
  later use.
  
  This recipe, which I learned from my Grandmother,
  expands or contracts as needed. The general rule of
  thumb is one large or jumbo egg for each serving/person
  and as much flour as can be worked into the beaten egg.
  Salt is up to each individual maker - I use a generous
  pinch, others may use more. But, you need some salt.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Knowledge comes, but wisdom lingers." -- Alfred Lord Tennyson

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