My husband's mother's family is of German descent - and the Amish were located nearby - both make noodles. Whatever the source of their particular noodle's heritage - now my Texas family has embraced the noddle heritage as well. We don't make giblet gravy...we make noodles and top our mashed potatoes. It is to die for! Carb overload - but we don't care - not on Thanksgiving!
So, today, I made the annual noodles (I make a batch and cut it in half - freeze them - some for Thanksgiving and some for Christmas). I talked to our Thanksgiving host (my oldest son) who said "I got the potatoes Mom" and I said "I'm making the noodles"...so everyone is set.
|The first batch drying - one is always wocky shaped|
|The second batch drying|
|The WRONG way to do it|
|The RIGHT way to do it|
Now, I will, after they are cut...sprinkle them with flour (so the cut edges are coated) and let them dry for another "little bit". Then, I will package them (with all the loose flour left on the paper bag) in a gallon Ziploc bag...and pop them in the freezer.
|Ready to Ziploc and freeze!|