Thursday, September 2, 2010

~ Hippie Noodles ~

Back to school brought colds & coughs into our home this week.

Along with the usual herbs & essential oils, I like to make a big pot of garlic filled garden vegetable soup to boost everyones chi & warm the belly.

Here is our recipe for homemade "hippie" noodles, as my son calls them.

Perfect for filling little bellies and soaking up healing broth with.

Hippie Noodles

2 cups whole wheat flour flour
1/4 teaspoon sea salt
2 medium free range eggs
1/4 cup filtered water

In a large bowl combine the flour and salt.

Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole.

Now use your hands to mash the eggs and flour together

making a coarse and crumbly mixture.

Add the water.

Mix again until you have a nice, stiff dough. I like to knead the dough a few

minutes to get it nice and smooth.

You may need to dust it with a little flour to

keep it from sticking to your hands.

When you are satisfied with your ball of noodle dough

cover it with a towel and let it rest for about 20 minutes.

This is to relax the gluten in the dough, making it easier to roll out.
Using a rolling pin, roll the dough out thinner than pie crust.

After getting the dough as thin as your patience and arm muscles suggest,

let it rest again, to dry slightly, if you have the time.

It is easiest to cut after resting the dough for about two hours,

but I often cut it right away with a pizza cutter.

Remember they will swell up as they cook, so make them smaller than you think you should.
To cook the noodles, drop them in boiling broth.

Simmer for 20 to 30 minutes, or until the noodles are tender enough for eating.

Drain and serve plain with a little amish butter, or don’t bother draining and serve as a soup.

These are sooo yummy.


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