GERMAN NOODLE ROLLS
Ingredienti
DOUGH INGREDIENTS (For rolling out the old way with roller)
3 cups of flour
3 eggs
1 teaspoon salt
1/2-1 egg shell of water for every cup of flour
MEAT INGREDIENTS:
2 lbs hamburg
3 eggs
1 teaspoon salt
3/4-1 teaspoon pepper
3/4-1 teaspoon tarragon
3/4-1 teaspoon italian herb seasoning
1 medium onion diced fine
1 teaspoon celery seed
1 small can spinach - OPTIONAL
Combine all ingredients in mixing bowl until well combined
Preparazione
MAKING ROLL & COOKING
Take 1 part of dough & roll out to thin rectangle about 4x12-15 inches.
Use flour on surface & on dough if too sticky (This is where the machine would now come in) - dough should be about 1/16-1/8 inch thick. Divide meat in same equal parts as dough. Take 1 part of meat & spread on top of dough very thin to ALMOST 1/2-1 inch of sides of dough. I use fork to help spread meat out to very thin layer like pizza. Then wet fingers and go around edge of dough and dampen so it is sticky. Start to roll up from long side like jelly roll. Press end and edges to seal. Set aside and repeat with rest of dough and meat. Set aside for about ten minutes and then cut in about 2 inch slices. On stove heat large pot of water to boiling and add 1-2 teaspoon salt and little vegetable/wesson oil and bring to rolling boil. When boiling add meat rolls in batches and cook till they float for 1-2 minutes. Remove and enjoy. Extras are put in bowl and COVERED with water to keep from drying out and chill in icebox until next meal you need them for. Put more in small pan with water & heat till hot and enjoy.
Provenienza
Germany
inserita: Luned́, 21 Luglio 2008
Letture: 168 |
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