Egg Noodles (Hada)
Equipment
- Pasta machine
- Food processor
DESCRIPTION
The noodles were considered a treat as they were hand-made. They are cooked in chicken or chicken-flavored broth since chicken were abundant after the kapparot of Yom Kippur.
INGREDIENTS
Soup preparation:
- 1 tsp saffron
- 1 tablespoons turmeric
- 2 marrow bones
- 1.5 quarts chicken stock
- salt and pepper (to taste)
Dough ingredients :
- 3 lbs flour
- 1/2 cup oil
- 1 tsp salt
- 1 cup water
- 6 eggs
INSTRUCTIONS
Dough preparation for the noodles (N'treya)
Mix together eggs, water, salt, oil and flour, until you get a dough that is rather hard. Process it three or four times through the pasta machine, then use the noodle attachment.
Air dry the noodles for 1 to 2 hours. Steam them in a couscoussier or a steamer, then spread them on a large platter to dry in the sun for 2 days (or indoors if you're not that adventurous). Make sure to bring them indoors at sunset.
When the noodles are thoroughly dry, they may be stored for a long time in glass jars.
These noodles are called N'treya and the soup made from them is also called by the same name.
Soup preparation:
Bring to a boil the chicken stock and the marrow bones. Pour the noodles (N'treya) into the bouillon, add turmeric, saffron, salt and pepper and serve hot.
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
