Puffy Cheese Noodles. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

Puffy Cheese Noodles
source unknown, but made often!

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.

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, you might want to try..........

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 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.


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