Title: Noodles D-Luxembourg
Categories: Abfarr, Ffbb, Pasta
Yield: 4 Servings
9 oz Flour, all-purpose, plus
-extra for rolling
3 ea Egg, large
2 ts Water
1 ts Oil, vegetable
1/2 ts Salt, kosher
1/4 ts Pepper, black, fresh ground
1/2 ts Garlic salt
1/2 ts Celery salt
1/2 ts Onion salt
3 tb Butter, unsalted
1 c Cracker, saltine, coarsely
-crumbled
Place all of the ingredients except the butter and cracker crumbs in
the bowl of a stand mixer with the dough hook attachment. Combine on
low speed until the ingredients are well mixed and a dough begins to
form. Increase the speed to medium and mix until the dough is no
longer sticky, 5 to 6 minutes. Add more flour or water if necessary
to create a smooth dough. Shape the dough into a disk, wrap in
plastic wrap and refrigerate for 30 minutes.
Remove the disk from the refrigerator and roll out to 1/16 inch thick
on a lightly floured surface. Once rolled out, let the dough rest on
the counter for 5 minutes. Cut the dough into 1/4-inch-wide and
2-inch-long strips and transfer to a half sheet pan lined with
parchment paper, separating the noodles as you lay them on the tray.
Bring a 6-quart pot of water to a boil. Gently add the noodles to
the pot and cook for 6 to 8 minutes, or until al dente. Meanwhile
place the butter in a 10-inch high-sided saute pan and melt over
medium heat. When the noodles are al dente, transfer them to the
saute pan using a slotted spoon or spider, it is fine if some of the
water transfers to the pan as well. Add the crackers and cook,
stirring frequently, until the crackers begin to turn golden, 3 to 4
minutes. Serve immediately.
Based on: A recipe from Kalmes Store & Restaurant
: St. Donatus, Iowa
Recipe from: Alton Brown
: Feasting on Asphalt - The River Run
: Stewart, Tabori & Chang
: ISBN: 978-1-58479-681-7
