Cloris Leachman's Homemade Noodles

Cloris Leachman's Homemade Noodles

2 large eggs
1 teaspoon salt
Scant 1 1/3 cups flour
Boiling salted water
Ground pepper to taste
Melted butter or sesame oil

Beat eggs until frothy. Add salt, work in enough flour to form soft mass. Turn out on lightly floured board; knead well with lightly floured hands. Roll dough flat. Cut into 1/4-inch wide strips with noodle cutter or sharp knife. Hang noodles to dry over clean dish towel on towel bar about 1 hour. Gradually add noodles to boiling salted water, cook until tender (8 to 10 minutes). Drain, toss lightly with pepper, butter or sesame oil. Serve as side dish with goulash (add 1/3 cup poppy seeds to noodles), or with roast chicken, fish, beef or pork. Serves 4.

Refrigerator Fix-Ups

Vegetarian:

Chili Noodles: Add 1/2 pound grated sharp Cheddar, 1/2 cup chili sauce, a few drops Tabasco (or fresh lemon juice), and 2 tablespoons chopped pimiento.

Green Noodles: Mix 1/2 cup well-drained, cooked minced spinach with eggs before adding flour. Season with hint of nutmeg and white pepper to taste.

Bohemian-Style Noodles: Toss hot cooked noodles with 1 pint cottage cheese, 1 1/2 cups sour cream, a few drops pressed garlic, 1 small onion sauteed in 1 tablespoon oil or butter, 1/2 teaspoon paprika, 1 cup grated sharp cheese. Combine all ingredients except a few tablespoons grated cheese. Place in well-greased casserole; top with remaining cheese. Set casserole in baking dish filled with hot water. Bake in preheated 350 degrees F. oven 45 minutes (or until cheese is well-browned).

Non-Vegetarian:

Leftover possibilities with homemade noodles are infinite. Cook in soup flavored with chicken or beef, toss in salads with crisp greens, or use in main dish casseroles.

Arrange layers of noodles in greased casserole using about 1 1/2 cups liquid (milk and-or gravy), ground cooked beef, ham (or small can chipped beef), 3/4 cup grated cheese, 1/2 cup each chopped celery, green pepper. Top with butter-browned bread crumbs. Bake in 350 degrees F. oven about 45 minutes.

Variations: Cook noodles in chicken (or turkey) stock, add leftover vegetables (peas or corn), mushrooms, a few chopped water chestnuts; mix with tuna, salmon, crab, ground beef (cooked until crumbly with a few tablespoons minced onion, salt, pepper and Worcestershire sauce to taste).

Thoughts: The art of making homemade noodles lies in having a soft, kneadable dough. Amount of flour to add varies with size of eggs. A few drops of vegetable oil added to beaten eggs makes dough easier to handle but may require slightly longer "drying" period.