While visiting my daughter over Mother’s Day, I suggested we make egg noodles the way I remember my mother making them before she got her fancy noodle-cutter machine from Germany. The machine was a “big deal” because it was manufactured in Germany, was made of steel and copper, and was costly. Mom’s brother, George Hoffman bought it for her.
I loved to watch my mother make her dough, roll it out on a thick bed of flour, and then place it on a dishtowel to dry. When it was dry enough, she rolled it up like a jellyroll, made slices, unraveled them, and then placed them straight onto the floured dishtowel.
My daughter watched curiously as I went about the task of making noodles from scratch. When I made the comment, “My slices are too thick” and “Oh, this is harder than I thought”, Michelle said, “I thought you said you did this before.”
“Did I say that? I meant to say that this is something I watched my mother do.”
The noodles weren’t picture perfect. They were fat and uneven; not like Mom’s, fine and delicate ones. However, they were tasty and my grandsons had seconds. One had thirds and ate the rest of the butterglace. I call that success.
The recipe I used:
3 3/4 cup flour
sprinkle water on hands and work the dough until soft and pliable