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The Trombone ForumPractice BreakFood and Drink(Moderators: RedHotMama, BFW) Noodles, spaetlza, etc.
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The Kid

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Location: Detroit, MI
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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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Practice until you can't get it wrong.

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Location: Norristown PA
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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.

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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