It is a rainy Sunday here

update!

WOW! This is an oldie, and please excuse the newbie photos, but the pasta is very good!

Also a busy weekend, we started on the "get it all moved around and reorganized" room change out/switcharoo. Honey is (as usual, because he knows how) doing most of the work, but I did get in there and ripped up the carpet and pad and pulled most of the staples out of the floor, where the carpet pad simply comes up and leaves the staple behind. I also have broom patrol, which I am good at.

Since it is my weekend and we all need a little fun time; I wanted to post something, and with the rain noodles came to mind. We had these at the last Sunday Cafe, and they were a hit. I do not know where the recipe came from, it has been in my possession for a long time, simply scratched on a piece of paper. Even though I have had this recipe for many many years, that was the first time I had made them.

Puffy Cheese Noodles
serves 2 to 3

1 egg
1 T milk

3/4 c flour
1/4 c Parmesan cheese
1 t baking powder
1/4 t saltCombine the dry ingredients in a small bowl, combine the egg and milk in another. Beat the egg and milk together until well mixed. Dump the dry ingredients into the wet, use a fork and combine well. This is a stiff dough against the fork. Do not add any additional liquid. You may need to use your hands to work all the dry ingredients into the dough.

Turn the dough out onto a floured surface. Knead 10 - 12 times. Shape it into a disk shape. This step will make the dough easier to roll out.

Roll the dough out into a (roughly) 12X12 shape. This size keeps the thickness of the noodle correct. Sprinkle with a bit more flour and rub gently over the surface. This is an important step; although the dough feels stiff, it has a lot of moisture.

Roll the dough up like a jelly roll and cut into 1/4 inch slices. Not a good shot, but it helps to show what your rolled dough should look like.






Unroll onto a clean towel and let dry.
You can cook them after drying or break in half for easy storage and freeze.

When ready to cook, bring a large pan of water to boil, add 1 T salt to the water. Boil uncovered for 8 - 10 minutes. Drain and serve.

You can multiply the recipe, just remember to take one recipe portion to roll at a time. That way the thickness will be correct.

These are simple and simply good. But to dress them up a bit.....


Garlic and brown butter sauce

2 T butter
1 clove garlic minced
1/4 c fresh minced parsley
additional Parmesan cheese

Saute the garlic in 1 T of the butter until golden and soft. Remove from pan and set aside. Add remaining butter and gently brown the butter over a low heat. Remove pan from heat, return the sauteed garlic (and with the butter it was sauteed in) and the parsley. Combine and toss with the drained noodles. Sprinkle with additional cheese and serve.

As always, thanks so much for dropping by, I appreciate your time and comments.

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12 days of bloggie-mas @ a moderate life