Title: Whole Wheat Egg Noodles or Dumplings
Categories: Five, Pasta
Yield: 1 Batch
4 tb Ground flax seed
2 c Whole wheat flour
2 lg Eggs
1 ts Salt
1 ts Baking powder *
Water as needed
* Why put baking powder in noodles, anyway? Egg noodles
tend to be a little lighter in texture than regular pasta,
and it's baking powder that gives them that boost.
Combine flax seed, whole wheat flour, egg and salt in a
medium bowl. Add and mix in 1 tablespoon of water at a
time, until the dough is no longer sticky.
Roll the dough out in a rectangle shape, as thin as you
can. If it shrinks back, let it rest for about 10 minutes,
then try again. Carefully roll it up like a jelly roll.
Using a very sharp knife, cut it into 1/2 inch sections.
Unroll the pieces, put unto a baking sheet with flour on
it and let it rest/dry until you are ready to use it.
P.S. These freeze well in ZipLoc bags.
Adapted from a recipe of my Grandmother, Helen E. Moore
