|The Caribbean Cook|
|by Patrick Williams|
Patrick Williams trained in classical French food, but he has always looked at ways in which West Indian food could benefit from the techniques of...
Results 41 - 50 of 281 for homemade noodles
Mix well. Roll to 1/8 inch thick. Let dry for about 2 hours turning so both sides can dry. Then roll and slice as thinly as possible. Drop in boiling ...
Combine egg, salt ... chunks and put through pizza machine. These noodles are especially good in chicken soup. Also they make a good base for hot dishes.
Make a well ... slice into thin noodles. Spread noodles ... least 2 hours. Drop into boiling soup, bouillon, boiling beef or chicken broth. Cook 10 minutes.
Beat egg yolks and egg well. Beat in water and salt. Measure flour by dip level - pour method. Stir flour with a spoon. Divide into 3 parts. Roll ...
Add to about ... vegetables are done. NOODLES: Mix in ... stirring so the noodles don't stick. Add pieces of cooked chicken when the noodles are almost ready.
Beat eggs lightly, stir in and knead flour. Roll out to a thin sheet. Cut very fine. Let lay until quite dry.
Beat eggs well. Add flour and mix well. Let set for one hour. Roll out thin on floured paper. Let dry. Cut as desired.
Begin by boiling ... everything but the noodles. Bring to ... minutes. skim fat from soup, add chicken to soup and heat 5 to 10 minutes. Serves 8 to 16.
Beat water into ... into very thin noodles, scattering noodles ... minutes, depending on thickness of the noodles. Add broth during cooking if necessary.
Add flour gradually to egg mixture, salt and pepper until dough mixture becomes stiff; work with your hands. It may be necessary to add a small ...
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