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The Trombone ForumPractice BreakFood and Drink(Moderators: RedHotMama, BFW) Noodles, spaetlza, etc.
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davdud101
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« on: Dec 10, 2017, 05:06PM »

I'm on a noodle-making kick and have been able to produce some pretty decent results using standard egg noodle recipes.
But something I'm struggling a bit with is getting them to stay flat enough that they don't get undercooked inside or overcooked outside.
I'm not using a pasta maker or anything - first time, I just cut strips right from the dough, but they ended up SUPER-thick and hearty.
This most recent time, I did what this guy was doing in this YouTube video, but my dough wasn't quite wet enough to be effective (they came out much better though): https://www.youtube.com/watch?v=-Y6Ga9hMm4Y

You guys who've done it... Have you been able to manage it? Any tips to a pasta-beginner like me?
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djdekok

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« Reply #1 on: Dec 18, 2017, 05:36AM »

You're on the right track--and I'll beat a path to the door of your house when it's homemade soup night!  Good!
When I have time, I make noodles. When I don't, I make spaetzle or dumplings. Lots of good recipes out there. My advice is to find an old German or Polish grandmother and learn from her.
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Daniel De Kok
Associate Principal, Southeastern Pennsylvania Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
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