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Fluffy Homemade Egg Noodles (Knoephla) with Your Ankarsrum Assistent Mixer

Fluffy homemade egg noodles knoephla

Make a single batch the first time, it’s actually enough for 2 large meals. Once you are an experienced noodle-maker, consider making a double, triple, or quadruple batch. You can freeze or dehydrate and then freeze the extras for future meals as a means to preserve extra eggs.

Ingredients

Scale

4 cups (520 g) all-purpose flour

1/8 teaspoon salt

1/2 teaspoon non-aluminum baking powder (I use Rumford)

3 eggs

+ water to equal 1 1/2 cups (350 ml) liquid

Instructions

1. Measure flour into a medium bowl with salt and baking powder; whisk thoroughly to lighten the flour. Crack eggs into a 2 cup Pyrex measure, beat with a fork, then add enough water to equal 1 ½ cups (350 ml) and whisk again until smooth.

 

2. Add flour to bowl of Ankarsrum Assistent mixer fitted with the roller and scraper. Turn the mixer on low speed, 1:00 on the speed dial, and gradually pour the liquid mixture into the bowl. 

 

3. The mixture will at first form loose crumbles, then come together in a mass. Remember, you can use your hand to move the roller back and forth as needed to get the dough moving if it seems to want to sit in one spot. Within a minute or so, the dough will come together. Use the tension knob on top of the mixer arm to position the roller about an inch away from the side of the bowl. The roller will still be free to move toward the center of the bowl, but this will prevent it from hitting the side. Let the mixer knead the dough until it is smooth and nonsticky, 3-4 minutes.

 

4. Let the dough rest while you prepare your workspace for rolling the noodles. Generously flour a clean work surface and 2 large baking sheets; keep the flour cannister nearby. Place the dough on the prepared work surface and use a chef’s knife or bench knife to cut the dough into 6 equal pieces. Shape each piece into a ball and turn the mixing bowl over them to cover them.

 

5. Place one ball of dough on the floured surface, sprinkle with flour, and roll it into an oval shape, ¼-inch (.5 cm) thick. Cut the dough in half the long way down the middle, then cut again on either side of the middle slice to make 4 long strips. Stack the two end pieces on top of each other and the middle pieces on top of each other, making 2 stacks. Now use a chef’s knife to cut the dough into ¼-inch (.5 cm) wide noodles. Sprinkle more flour over the cut noodles and toss them together to coat the cut sides with flour and prevent sticking. Scatter the noodles on the floured baking sheet and continue cutting noodles. Repeat for remaining 5 balls of dough.

 

To freeze Fluffy Egg Noodles (Knoephla)

Place baking sheet directly in the freezer, uncovered. Freeze until solid, then transfer frozen noodles to labeled freezer bags or containers and return to the freezer where they will keep for at least 6 months.

 

To cook Fluffy Egg Noodles (Knoephla) as a side dish

About 2 cups frozen Knoephla (or whatever amount you want to cook)

1-2 medium potatoes

3-4 tablespoons butter

¼ cup breadcrumbs, crumbled crackers, or cubed bread

 

Do not thaw Knoephla. Scrub and cube potatoes, peeling first if desired. Bring a large pot of water to a rolling boil. Add potatoes and cook until they are cooked through, about 10-15 minutes. Instead of draining the pot, use a skimmer to lift the potatoes from the water directly to a serving bowl. 

 

Add more water if needed to the pot, return to a boil. Drop frozen noodles into the pot, return to a boil and cook until al dente, about 20 minutes. Keep an eye on the pot. If the water turns foamy and begins to rise in the pot, stir and reduce heat to maintain a boil, or move off the burner a moment to prevent a boilover. Pour into a colander in the sink to drain when done.

 

Meanwhile, heat a skillet over medium heat and melt the butter. Once it bubbles, add the breadcrumb. Stir and cook until the breadcrumbs are toasted and smell nutty. Remove pan from heat to stop cooking.

 

Dump the potatoes into the skillet and add the cooked noodles. Stir until all are coated with buttery crumbs. Transfer back to the serving bowl or serve directly from the skillet. Good with any kind of meat: German sausage, pot roast, roast chicken, round steak cooked in a slow cooker until tender, etc.

 

To cook Fluffy Egg Noodles (Knoephla) for soup

It is not recommended to cook Knoephla directly in soup; instead cook a pot of your favorite soup and have it ready to serve. Do not thaw Knoephla. Bring a separate large pot of water to a rolling boil. Drop frozen noodles into the pot, return to a boil and cook until al dente, about 20 minutes. Keep an eye on the pot. If the water turns foamy and begins to rise in the pot, stir and reduce heat to maintain a boil, or move off the burner a moment to prevent a boilover. Pour into a colander in the sink to drain when done. Add to soup, stir, and serve.

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